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  • CHRIS WOODS’ FRUIT OF THE WOODS IPA - OUT NOW

    Created by Chris Woods, Master of the Brewniverse 2020, this lower bitterness, fruit-forward India Pale Ale is bursting with tropical and citrus aromas from the generous use of new world hops. A small amount of yeast has been added to naturally condition in the can, further enhancing flavour.

    Get your hands on a slab of Chris Woods’ Fruit of the Woods IPA from exclusive competition partner Dan Murphy’s. We have produced a limited run of this beer so get in quick to avoid missing out. Head in store or buy online today.

    Please join us in congratulating Woodsy (forum member) on his great achievement! 

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      Discuss anything and everything to do with making your own beer.

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      Place your recipes for discussion in here (make sure the heading of a new topic is the recipe title or style of brew).
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  • RECIPE OF THE MONTH

    Due to popular demand, we've been able to source additional speciality ingredients and re-release some more Belgian Chocolate Stout ROTM Packs. 

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    RECIPE FOR BREWERS OUTSIDE AUS: Belgian Chocolate Stout.pdf

  • CRAFT RECIPE OF THE MONTH

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    RECIPE FOR BREWERS OUTSIDE AUS: Sweet Nectar Kolsch.pdf

  • KALE ALE, SCHMALE ALE!

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  • Posts

    • Yep he is a cheap bugga @Bearded Burbler and he moves the one temp strip from one FV to the next and so on.  😂  Does not want to remove the backing paper so it will stick to one only and give him a more accurate reading.  😆  Although having said that, my strips on my FV's are usually out by about 1 to 2 C. Cheers - AL
    • Must be a reason for the temperature strip to be stuck on with masking tape?
    • @Bearded Burbler I grab a garlic bulb or two (or a few) and separate the cloves then I soak them in a weak mix of Sea-sol and water until the green shoots and the roots appear. A take away container with paper towel in the bottom then stand the cloves pointy end up and have the cloves about 1/2 covered in the sea-sol / water mix.  Stack them in so they support each other and stay upright but its not that important if they don't.   Plant out the ones that shoot first (when they have say 20 mm of green shoot) and leave the others sitting in the solution until they sprout and so on.  May take a week or more.  Some small weaker cloves will not shoot and go rotten so discard those.  May need to top up liquid every few days.  I sit mine on a sunny kitchen window sill which gets full sun nearly all day, until I have filled my garlic beds.   Plant out so the 20 mm green tip is just showing above the soil level in colder climes a bit deeper in warmer areas.  I usually do this in April (Melbourne's East) while the ground is still a little warmer. Cheers - AL
    • Did you forget to add the yeast MUZ?  (I see you say you pitched at 20 C) but did you, are you sure and and what yeast was it? My European Lager batch was away within about 18 hrs.  Dry pitched with kit yeast and 1 sachet of W-34/70 at 18C then dropped to 11.5 C. Cheers - AL
    • Thank you everyone for the info! You are all a very helpful bunch. I decided to add the 2nd carb drop to only 15/30 that were bottled. Comparing the 2 is definitely on the cards. That'll teach me for not reading properly lol. Thank you all once again 👍
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