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Bribie G

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Bribie G last won the day on November 10 2020

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  1. When I lived in the North of England in my late 20s when lager was becoming the main canned beer I would stick my cans of Stella Artois out of the windows in the flower box in the winter evenings. Even used to work in the spring and autumn.
  2. We used to get that in our Council flat. The ice used to form lacy patterns like ferns on the insides of the windows and we would excitedly say "Jack Frost has visited in the night".
  3. Shamus beat me to it! I just use 5 of those big black Willow bins from Bunnings, 60 litre I think. Had them for about 10 years. One of those fits a 25kg sack perfectly, they are rodent proof. I still have wheat malt that's coming up six years old and it's in prefect nick. Most malt sacks nowadays come with a plastic inner liner. For my spec grains, I put them in plastic bags and pop them into a supermarket insulated zip bag - one for light grains and one for dark - and the two bags sit neatly in one of those storage containers with snap on lids and the built in wheels. Again some of my grains are yonks old but in good condition.
  4. I grew my beer gland in the UK and in my early 20s I worked at the Cardiff Steelworks in Wales. There was a pub just over the road from the gates so obviously they did a roaring trade. All beer was served at cellar temperature that I guess would have been about 9 or 10 degrees. Later, lagers passed through a sort of flash chiller at the bar but there was no concept of "cold rooms" as here in OZ. One winter it got so cold that the subsoil started to freeze and there were complaints about the cold beer. Microwave ovens had just become available to pubs and cafes etc to heat snack foods so a popular drink became "a pint and a flash please". About ten seconds did the trick but in my pub the barmaids could fit six pint glasses in their microwave to deal with the shift-change rush.
  5. I brewed a Dusseldorf Altbier a few years ago - used the proper yeast etc. After a month in the keg I cracked it and tried drinking it, to find an off smell that quite frankly had a hint of doggie-doos. In those days I had 13 kegs and the keg ended up in the empties section although still full, and I forgot all about it. This would have been around October. In the following February I was giving the Brewhouse a good clean and came upon the full keg. So out of curiosity I tried the beer again. Mother's Milk.
  6. What really annoyed me was the guy from Brews News (forget which channel - probably 9) who said that the beers don't change when the big two take over a craft brewery. Ballocks. You only have to look at Little Creatures and the James Squire range that are shadows of their former selves. I actually met a former brewer from 4 Pines at a comp three years ago who had the original recipes on his laptop - first thing that CUB did when they started brewing 4 Pines pale ale at Yatala was to cut out most of the Simcoe and bump up the Citra (the "cheat hop") and to replace all the Munich with extra CaraMunich to cheapen the grain bill. More to come no doubt. As for Brews News, they cover the industry as a whole and no doubt get a healthy donation from the big 2, so I expect their rep on the TV had to watch what he was saying!
  7. The Coopers fermenters are made with polypropylene which doesn't pick up scents and flavours in the same way as their old polyethylene (HDPE) barrel shaped ones - and including the various "fermenters" sold as water carriers at Bunnings, BCF and so on. The insides are hard and almost glassy compared to the old school FVs. A good way of cleaning and deodorising them is to use a quarter of a cup of sodium percarbonate which you can get from various home brew suppliers (surprised that Coopers haven't brought out packs of it in their accessories range). Vanish and other "napisan" type products are about 30 to 40 percent sodium percarbonate and the unscented ones are ok, just use more. Fill the FV with warm water and leave overnight. Then rinse well and finally sanitise with Starsan, phosphoric acid or similar. I never get any flavour carry over.
  8. Been there since 1954. It used to travel around but parked in front of the old post office sometime in the 1960s and hasn't moved since! One of the last of the hold outs. As opposed to Harry's Cafe de Wheels which I think has turned into some sort of franchise.
  9. Speaking of pie carts, the best one I've ever come across is in Lismore NSW and whenever I'm in town I walk right past three Indian restaurants to get there, which is amazing for me. When no lockdown, served on a proper plate with knife and fork. There's a pie under there somewhere.
  10. Are you keeping up with the Commodore? Cos the Commodore is keeping up with you.
  11. My 2003 Toyota v6 Avalon Gangsta cruiser (room in the boot for at least three dead henchmen) has a cassette player. Car still drives like new and will probably see me out, but it only seems like yesterday that servos and roadhouses had a rack of cassettes at the counter. I might look for some in an op shop and see if the unit still works.
  12. I used to have a counter pressure bottle filler and found that I really needed three hands to operate it. The problem with the older style models is that if you don't operate the handles in the correct order you can do a good spray job down the garage wall. Sold it. Carb cap works well for a bottle or two. For regular party goers and BBQ fiends the ideal method is a 5l mini keg with a keg charger taking CO2 bulbs, and a bronco tap. Less than $100 if you shop around. At Xmas when I usually head for Bribie Island I do a 26L brew to get a regular keg and a mini keg. Alternately flush the mini keg with CO2 and fill from a main keg via the beer out posts, so the beer arrives sparkling clear at your destination.
  13. Welcome to the obsession! I'd also recommend the Real Ale. It seems to have a really good balance of maltiness and bitterness and in the past when helping brand new brewers, they haven't gone wrong with it. I'd just use the kit yeast. Nottingham is a great yeast in the right place, and is a fast worker, but does tend to strip out hop flavour and the beer can turn out really dry.
  14. I'd suggest Floor Malted Thomas Fawcett Golden Promise, as used in Timothy Taylor Landlord. The barley is grown extensively in Northern England (Northumberland) and the Scottish Lowlands. Theakston at Masham is in the same region as the Maltings so it's a good bet.
  15. Although Coopers are a bit tight lipped about where their dried yeasts come from, it's a fair bet that they come from the Mauri factory in Toowoomba who also supply Morgans (in which Coopers have an interest). The Morgans Lager yeast in the blue packet (as opposed to the Morgans European Lager Yeast) is straight Mauri, been using it for years. As well as supplying yeast for your Tip Top etc Mauri do yeasts for vintners, biofuel companies and distillers and a limited range for home brew suppliers.
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