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Well firstly big congratulations PP! I've been telling everyone i can about my mate who just won at the Royal. :thumbs: ↲Went on a date last night with a girl (thank god), who i knew was right into her food and wine (so in there). So an hour in I popped the question.. So do you like beer? She said y...

Ok I've been slack on the brewing lately. We have an english ale that's been sitting in the fermenter for a couple of months now. We had an infection problem earlier in the year. Hadn't changed sanitizers since.. Well ever. Blew the IPA for the Royal Show. Not happy Marsha.. I've been hanging out at...

Brewday is usually monday. Dan usually rocks up after work. PM me if you're keen, it would be great to get some more brewers along from time to time. We're pretty cruisey, NOOBS and OLD HANDS are more than welcome. Oktoberfest won't be a brewday, but everyone who can make it to Kalamunda (and back) ...

We're in Kalamunda. Aaaah home. Tried to get away for years. Not sure why. Yeah Ralph you did send me some 1469, but I think I buggered it.. :o Much over 1.060OG and it starts to suffer! 1882 doesn't seem to mind, just takes a wee conditioning out of some not so hot flavours.. Hashie the mash-out ad...

Thanks for the gushing intro Pat! (Aw shucks) Lloydie posts number FOUR on his own blog :lol: This is my third attempt to post and I swear if I lose my connection this time I'm F%$*in' GONE!! Between helping my mate with his business, trying to kick start mine, drinking beer, brewing beer, trying to...

When I did night shifts I used to get real funny looks from oldies, walking home suckin down beers at 8am. Night shifts in Kalgoorlie were heaps better, The Exchange opened at 6am and by 8 is was heaving like a Saturday night. The skimpies were on by 7! Walking out pissed as into blazing sunlight......

ADO: Wyeast 1007 - German Ale Yeast

A Description of: Wyeast 1007 - German Ale Yeast True top cropping yeast, low ester formation, broad temperature range affects styles. Cold fermentation will produce lager characteristics including sulfur production. Fermentation at higher temperatures may produce some mild fruitiness. Generally, y...

I find the opposite with kegging Matt. When it's too late and I'm too pissed to crack open another that may be wasted (I hate finding HALF a beer on the table next day) I think "Ah I'll just have a halfa" This of course is repeatable, and where I would have once seen reason and called it quits I now...

Nice work Wiz. Your topic heading reminds me of that stupid woman on the big green hardware shop's add. She says "The best thing about DIY, is you can do it yourself". Stupid woman, if someone else did it, it wouldn't be DIY! Gee those ads sh!t me :x , I think they find the dumbest, most annoying p...

Tasting Beer Randy Mosher [/u][/b] This is a book that can be enjoyed by rabid 'beer-nerds' and normal people alike. Randy's style is one of excitement and passion as he explains the technical aspects of taste whats and whys. Any brewer who feels that his or her palette needs some work would do wel...

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