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was catching the bus home from the train station the other day and i went past a place all boarded up with signs saying Mad Monk Brewing is coming soon. went home and looked it up and it appears it's being run by a company called OzBrewing and they plan to open up shop in the next month or so...

cool i might go and grab another sachet of the 34/70 before i start tomorrow

so using one sachet just pitch it straight into the wort? or still rehydrate?

hey guys, i'm about to start a coopers bavarian lager kit. i went out and got a dried saflager yeast and am just a bit unsure as to what exactly to do. should i just rehydrate it in some warm water, then add a little bit of sugar to proof it then add it to my wort and put it all in the fridge?

can't remember if i've posted in this thread yet. but my name's gus and i'm an alcoholic - err, home brewer ;) just recently started, have finished (and drunk most of) my first brew and have been brewing more ever since

haha yeah cleaning your fermenter with diet coke would probably do such a good job you'd only have the lid left

so me being new to this still, when you guys refer to napisan is that the powdered stuff or is there liquid stuff you use??

ah, cool, yep, so does west brew by the looks of it

hey a while ago i was asking about the most efficient way to clean bottles. anyway a lot of people referred to a bottle tree that you could fill with some sanitiser and then pump and it would spray out of all the little branch bits to spray the inside of the bottles with sanitiser... anyhow...

yeah, i'll probably start it in about a week and a half as i may not have a spare fermenter until then. ciders take a fair while longer to ferment i think i read, yeah?

yeah each to their own and all that jazz hehehe, i'm going to try a pint of it to see how i like it on tap as well. and yeah i think i remember it being better because i'd been at the wine and food festival and had been drinking all day by the time i tried it :blink: hehe

yeah hehe i've been following some tips for now while i get my feet but am keen to start experimenting a bit more think i might go MHB's all juice type method except maybe using some apple and pear juice what exactly is nutrient? i'm guessing it's for the yeast, just haven't come across...

so drsmurt, have you got any good cider recipes? given that your ginger beer recipe i put on seems to be coming along nicely i thought i might ask about cider ;)

i'd be interested in the recipe you're using to make the mandarin mead...

might have to give this one a shot

grabbed a bottle of this last week, was pretty good but not as good as i remembered it. at $14 or $15 i won't be rushing back to grab it, though i might still get a pint next time i'm at the sail and anchor or something

started my ginger beer last week, followed dr smurto's recipe with 500g lactose in it, will report back when it's done :D i think i'm going to ditch the coopers ginger beer kit i made, still doesn't taste good, was going to let it age but if i've got the all natural ginger beer coming along...

ah, unpeeled, that makes everything better :) yeah might go the lactose option for sweetness, i've got a champagne yeast in the fridge from when i was going to do your recipe a couple of weeks ago. oh and just one more display of ignorance.. when you say "raw" sugar, is that just plain ol'...

hey, drsmurt, i asked in the old ginger beer thread but i think it just disappeared into the depths... with your recipe that involves 750gms of fresh ginger.. do you think those jars of ginger would be okay or not? also, if using fresh ginger, is it 750gms once you've got rid of all the...

gonna try and grab a couple of bottles of the barking duck this week and probably try and scoot down somewhere to grab a pint of it :D