Johnno,
quit crawling about the place, stand up and take those bloody sunglasses off, you look heaps better without them,comb your hair while you're at it. (snigger snigger)
Batz,
c'mon bloke,me and the other 3 k&k brewers in Australia don't like to think we are still crawling, although we quite often end up on our knees, elbows and bums.
after reading the above posts I was quite amazed at the responses from everyone. Seems all of us started off with k&k, but because of unsatisfactory results, ventured out into A.G. mixtures. As so many chaps have said, they made foul smelling and tasting brews and had to throw them out, I was the same, but after a while, and learning all the time by one's shittas, one becomes more hygienic and efficient in what one is doing. My greatest quantum leap forward in brewing was when I discovered the difference that constant fermentation temperature control makes. Without trying to sound like I'm giving myself a jolly good pat on the back, I have tasted quite a few A.G. brews, made by chaps who went to university and then got a job and were then paid to make the brew in a micro brewery,,,,My beer (out of a can) tasted every bit as good (to me anyway)
I guess it comes down to horses for courses, after all it's a hobby, if it feels good do it.
I myself would not have the time available to do the stuff you masher blokes do, I drive a truck for a living and home time is limited and precious and besides that I think I'm a pisspot more than a fusspot.
It's a bit dissapointing that there aren't more k&k brewers on this forum, it would be good to swap info on different brands and sugars etc.
cheers, Fingers.