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I've noticed the same thing at my local Woolies. I don't think it's just the Cooper's lines though - they appear to be dumping all their brewing gear (used to stock Toohey's and a few odds and ends).

OK, a redundant thread then. I did a quick search before posting but without following yesterday's posted link there's no way to know what it's about... Cheers, ckc

True - didn't think of that! Then again, the customers didn't seem to mind (distracted by the crazy cool, I guess) :icon_cheers:

Crazy cool way of dispensing beer for sporting events / concerts / no-glass venues! Efficient AND entertaining. Check it out here (video).

Great - appreciate the quick responses. Main takeaway from me is if I bother to rehydrate next time I should make sure I do it properly, according to specs. Otherwise my attempts may in fact result in a lower cell count going in the fermenter than if I'd just dry pitched anyway <_< Cheers.

Cool - thanks. So that answers the question of potential damage done by rehydrating too hot. Since the Safale specs state 27C +/- 3C I guess I was up to 10C too hot! So fermentation is likely to take a bit longer. Any comments on the other questions? :icon_cheers: [/list]

A related question or two on rehydrating Safale US-05 yeast. I'm still learning so be gentle... I recently rehydrated as per Palmer's instructions for an extract brew (Chapter 1 - A crash course in brewing). The first yeast-related step is "Put 1 cup of warm (95-105F, 35-40C), preboiled water...

Thanks for the good responses so far! Anybody have a definite opinion that the rate of reduction in temperature should be at such a slow rate (2-3C / day)? Otherwise I think I'm going to speed up the process. B) Cheers, ckc

Whilst not quite answering my original question, the info found here: http://www.herveybayhomebrew.com/art12.pdf is pretty useful. It advocates a slow, controlled reduction in temperatue as most of the brewers here seem to. Conclusion: I will bring the temperature down 2-3C per day until I hit...

OK, I'm part-way through my first lager and have just finished a 2.5 day diacetyl rest after 3.5 weeks in primary. I racked to a cube last night for lagering in spare fridge. After a bit of research I've read you should bring the temperature down "slowly" so as not to shock the yeast when...

Regardless of where you weigh in on the "value for money" equation, I reckon Moorilla have done a pretty good job on the marketing and presentation side. To me it seems they are specifically targeting the "exclusive"/"boutique" beer crowd. A couple of noteworthy points on their marketing and...

Limited release Moo Brew 2008 Vintage Stout $25/330mL stubbie, $600/case for Tasmanian craft-beer from Moorilla Brewery. Is it just me or would this have to be a very, very special beer?! :blink: Priced per mL, this beer is on the same $/volume as a $56 dollar bottle of wine... It appears...

Howdy, Hope this hasn't alredy been posted, but over at www.wired.com they currently have what they consider a dozen of the most notable beer conveniences - a multimedia gallery of innovations and gadgets. I wouldn't say they would be the best 12 inventions of modern times (take the "Beer...

Hey, thanks for the advice and feedback from all. :) I have made some minor updates to the process, but thus far no wholesale updates. I'll explain why below.... INTENT - Remember, my original aim was to make a cheat-sheet, based on Palmer's (online) How To Brew...

Full Disclosure - I'm new here, and new to brewing. In total I have a grand total of two K&K brews under my belt (Coopers Lager "out-of-the-box" and Coopers Draught "Irish Ale" recipe). The Idea - As a new brewer I've been reading and absorbing the wealth of information available both online...