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I've noticed that the protein stain on the bottom of the boiler takes quite a bit of scrubbing to get off (even after recircing the GF cleaner for a while). Has any one else had this problem?

The smartest words ever spoken to me in a brewery, were by a now retired Head Brewer. I was stressing about stuff & he said, "Slow down, take a big breath. At the end of the day, It's only piss." Yes, there is a science to it, but it is a long way from an exact science.

Yep, I cold crash my primary so all the yeast settles out, then dry hop into empty secondary, then transfer the beer on top of the hops. Then I let the magic happen for 3 - 7 days.

First of all let me say that I'm an ex-serviceman trained in the correct & safe use/storage of fire arms. I don't currently own a firearm. Do I believe we should be allowed to own (not carry) firearms.......Yes I do. I also believe there should be strict rules & regulations around such...

I'm not growing any hops yet. I didn't realise they would grow in brisbane. If I was to build a large "Pot/Bed" out of old timber pellets, would this be better than plastic or stone/ceramic? Is there any one in brissie growing a good crop that I could come & get pointers off? My thumbs aren't...

Incidently, I let my keg sit in the keg fridge connected to CO2 at 30ish psi for about 36 hours. Of course I check at 24hrs but it's usually still too flat.

Ok Rocker, Please explain. What is a "Stockpile of Kegs" & how does one create such a beast? :)

Haha. when i first started reading this I was thinking, "Gee this guy's either got heaps of beer or he's very patient". Then I read the line after the link.

I generally dry hop to a maturation cube (after fermentation has ceased), at roughly 1deg for 7 days, 5 if I'm desperate. So far great results. But currently, just as an experiment, I've dry hopped with 60g cascade & 30g nelson, straight into the fermenter on day 5.

I wonder if anyone has ever tried hydroponics for hops? Hey don't shoot me, I'm a brown thumb thinking aloud.

Mmmm, Interesting.

I would have thought the Brisbane climate way too hot for growing hops?

This whole dodgey marketing thing gets us at the public bar as well. I was at a private function with a bar tab at the local recently. Included in the bar tab was any local beer. When I asked for a fat yak, the barman says "no mate that's not local, It's Matilda Bay". I don't know how much more...

I can definitely tell you that the beer you buy in the pub is "trimmed" to the correct ABV by diluting with de-aerated water. During this process, the Alcohol, IBU, colour, PG, OG, Ph, and anything else you wish to test, will be reduced by an amount dependant on the amount of dilution.

Where are you situated Ross? I've also dumped BC. Have been buying from Ipswich Brew. I'm happy, but like to keep my options open.

Here is a good website for this topic. http://www.tapkinghacked.info/

I agree with Klangers. We use these style heat exchangers at work with flowrates in the thousands of litres per hour. Admittedly, ours have probably 3 times the number of plates.

I dry hop a "Wal's Pale Ale" in the cube with 60g of Cascade, & 15-20g Galaxy, for 5 days minimum. Gives a really nice aroma to the finished beer. I've also replaced the Galaxy with Nelson for pleasing results.

"The Rusty Anchor Brewery n Bar"

Or even worse, one of these