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I got choose between beer toys and BBQ toys? Life is hard sometimes!

I just received my Hydra from Jaded a couple weeks ago. I haven't had a chance to use it yet, but I can say that it is very well built. Feels sturdy, welds are nice & clean, everything looks built to last. It's sitting next to my new SS conical in my Man Cave as industrial erotic art ... yes...

Prickly Moses looks to be attached to a vineyard, so that will be helpful for the missus! Got some time in the Mornington area too.

Not sure this is the right sub-forum, but there isn't a Where To Get Pissed sub-forum! I heading over to the Mornington Peninsula, VIC for a family wedding. As a Tasmanian, I hear you guys only have one head per body and I'm excited to see this.... After the wedding we're going to meander...

Anybody have any luck with this Hopco? I've emailed 4x times and called twice, no response. I'd like to buy local, but I'm not too impressed with the customer service...

So the consensus seems to be: no worries, have a homebrew! I'll sanitize a rubber bung tonight and replace the foil cap. And it seems that warm or cold pitching works. Thanks everyone!

On Saturday I made a 1.5L starter at 1.037 using DME and WY1450. However, something came up on Sunday and I've had to postpone my brew till next weekend. Sunday night I put the flask with foil cap in the fridge to hopefully save it. About 26hrs on the stir-plate before going in the fridge...

This plates vs coils is good info, thanks. I'll investigate the difference, but leaning towards coils now.

I'm looking at buying one of the Keg King jockey box kits. Got a wedding in November that wants to serve my beer. Anyone purchase one of these and have anything good or bad to say? Looks simple, but the simple things in homebrewing often are the most complicated...

If it takes an order of significant quantity by a aussie HB supplier, I'd bet many of us would be happy to commit to a pre-order to justify the cost. I sure would....

For those still wondering where to get food grade lye. Analysis grade NaOH is available from your local chemistry & laboratory supplier. I know this because I happen work for one in Hobart (I won't mention the business name, because that might violate forum rules, but Google is your friend)...

I too love the 4 Pines Rye and brewed the recipe below. Not a clone, but similar and very tasty. Good balance. I used cascade for the dry hop, because I already had it sitting around. Sadly, my mates liked it too and not much left...

Just got my copy today. I live just down the road from the Cascade Brewery and I'm looking forward to brewing the 1887 Stout. At 8% it certainly is a different beast than today's example! A quick glance at the recipes shows a lot brews with high percentages of sugar. Curious what they'll...

You can order the book here. Just grabbed a copy myself....

Hello Chris. I'm a yank immigrant in Hobart myself and recently returned to brewing after a 20yr break. There is a homebrew club that meets upstairs at the New Sydney the 3rd Wed of each month at 20:00. Lots of experienced people with info and maybe you could find some second hand stuff too.

It turned out pretty good. Yes, still a bit on the sweet malty side, but enjoyable. I got myself some lab grade hydrometers and discovered the homebrew grade hydrometer was drastically out. About 0.004 points and not a linear offset. Correct SG readings should help in the future! I've also...

Mashing now for my next brew. Tried the iodine test at 10/20/30/45mins. No black tinted reaction! So I've either got no starch at all (not likely!) or the iodine is not the right stuff. Using Betadine Antiseptic Liquid with 10% Povidone-Iodine = 1% available iodine. Anybody used this stuff or...

I wondered if the WLP0028 Edinburgh yeast might be the problem. The internet is full of stories about slow ferments and this yeast. That's why I tried a second pitch with US-05 dried yeast a week ago. Afterwards, lots of bubbling but no SG drop. Which I'm confused by... I don't have a...

Oops, a conversion typo. I mashed at 154F/67.8C, rather than 152F/66.7C. So this would indeed result in more unfermentables. I get the impression from the many recipes that I've read over that 154F/67.8C is fairly common for a beer with some body. Should still be able to go lower than 1.023...

These are things I considered too. I think I'm ok on mash temp. My system is a Brew Boss and it recirculates thru & during the entire mash, so temps should be quite even. I checked the temp sensor against a Thermapen and it is less than 1F different, so I'm ok here too. The fermenter is a...