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Found this Youtube channel https://www.youtube.com/channel/UCLxvyTB_m4VcFYiNNhWnwAA

Found this brew log that looked pretty comprehensive. http://braukaiser.com/wiki/index.php?title=Keeping_Log This looks like it could be good too. Neat looking unit. https://www.kickstarter.com/projects/lucasalcalde/brew-journal-the-logbook-for-craft-brewers

Aldi next Wednesday Might make good spec grain storage. https://www.aldi.com.au/en/special-buys/wednesday-16-july-2014/wednesday-detail-wk29/ps/p/lock-lock-12l-pantry-container/

Sounds great, I'm about to move back to Daylesford so will be making the trek across for sure!

Ive been using one of their dutch ovens for a years or so baking bread works excellently. They say temp max of 200C but I use mine at 250C and no problem so far.

Got a corn chowder lined up for tonight, mighty tasty and easy.

Nisbets have a few options in stainless benches and are similar $...

Some of the cheeses I have on the go at the moment, Left is a 2 day old blue, front is a 2 month old swiss, the other 2 are 2 month old parmesans.

Posted link to Fonts in WA that were already referenced above, Seems you cannot delete posts Are those Metric or Imperial "...." Mardo?

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Made a creamy blue today, used a starter collected from a raw milk Roquefort from a cheese shop, separated the 2 cultures on agar plates and used them to inoculate a starter, not sure about dosing rates doing it that way however. hate paying $30 odd for the 8L of unhomogenised milk though...

Bug-A-Salt bulk buy?

Lot of good gadgets you don't need. http://www.thisiswhyimbroke.com/

Good coffee at Stumptown Roasters not far away, even offered to make us a flat white when they heard the aussie accent.

Was there last year, ended up stuck just going back to Deschutes each day, couldn't get enough of their food, beers big timber beams and the location meant you conveniently walked near it often although my wife suspects that I was steering us near there on purpose.....

Had a quick read and the few references mentioned 60degC so maybe try keeping it under that.

Having a read of this link http://makingoursustainablelife.com/vegetable-rennet It mentions not using too hot water or it will denature the enzyme(bit like A & B amalayse in brewing I guess), I wonder if that occurred when you boiled the nettle to extract, maybe a cooler steep could extract, I...

I remember watching a cheese slices episode and there was a spanish cheese made from rennet from a thistle. Was called La Serena cheese I think, no sure if its only a particular thistle but it looked damn tasty.

Rookie mistake here, went pretty hard last night, on struggle street today with a season pass to go tonight and tomorrow....... I bailed on the tasting paddles after a bit, tasted a few styles to find out what I was into and went for glasses instead, presents much better value than the tasters.

Paul Stamets seems to be the mushroom man, there are a few good books by him around on growing them. I had a go by cloning them from some shop bought mushrooms on agar plates then using that to innoculate some spent grain, it worked well with filling the jar with mycelium so I spread that into a...