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Damien E1

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  1. Really? Because I've bought it from Grain and Grape in the past.
  2. [lol] Best OP I've seen in a while.[biggrin]
  3. On that front I find homebrew shops are cheaper by a long way. My local sells me a 4 kg bag of ldm for $36.
  4. I saw the funniest ad for that in my local bottleshop once: "Recommended by John Della Bosca". http://en.wikipedia.org/wiki/John_Della_Bosca
  5. Coopers Pale and Sparkling ales are also just about the only commercial examples of the style.
  6. That was always my problem. But it is probably indicative of the nightclubs I used to go [innocent] Maybe you should stop going to clubs under bridges.[biggrin]
  7. Now now, let's not bring politics into it.[pinched] That'll really empty the room in a hurry. Welcome back Wayne, I hope your work situation worked out ok in the end.
  8. I thought Adelaide today was exactly the same as Adelaide in the 1860's [biggrin]
  9. I can't see why not. The main difference will be the time the hops are at isomerisation temps before boiling. ie. a 5-6 litre wort will get from 70 degrees to boiling much more quickly than 30 litres (as you kind of already pointed out [biggrin] ) Give it a go and let us know how it turns out. I'll try it with an English Pale Ale tomorrow. Got some nice 4.8% Styrian Golding that should do nicely for a test. I tend to boil around 13 litres, so it still takes a bit of time for the temperature to get up.
  10. Would it be possible to do something similar with an extract brew? Say putting in some hops when you start heating up the boil water so they have 15 minutes or however long it is in there before it starts boiling?
  11. The colours quoted are for the undiluted cans, that way you can work out the colour by factoring in what size brew you're making. The formula is Cans Colour in EBC * 1.7 / litres you're making. So for the Thomas Coopers India Pale Ale it would be 230*1.7/23= 17 EBC, presuming you're making 23 litres.
  12. I have no idea how you would do that at home. The idea intrigues me though.
  13. That has nothing to do with Fluoride in the water supply. To get those effects you have to be eating Fluoride tablets, to get that effect from drinking tapwater you'd have long since poisoned yourself through overdrinking (yes, you can do that). It's just not even remotely close to an issue unless you're drinking contaminated groundwater, and there are very few places in the world where that is a problem, none of which are in Australia.
  14. I have made my point and provided strong evidence, if you wish to continue this discussion you'll have to do a hell of a lot better than some random guys webpage. Until you come up with some actual evidence I will no longer bother replying to you.
  15. That is complete rubbish. The only problem that Flouridation of water is proven to cause is Dental Flurosis, a discolouration of the teeth. Flouridation of water is completely non toxic. http://www.nature.com/bdj/journal/v192/n9/full/4801410a.html http://www.york.ac.uk/inst/crd/CRD_Reports/crdreport18.pdf Glad to know you are one of the sheeple in fact I now know why people are leaving this forum because of uneducated morons maybe read this link and get back to me ey? Truth link That guy doesn't even know what Fluoride is and you trust him over a heavily researched 300 page report? I feel sorry for you. Fluoride is Fluorine that has been ionised and is missing one electron. It is naturally occurring in nature and the fact that that idiot didn't even know that should be enough for any sane person to ignore everything he says after that.
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