Recent content by MEB

I was watching it live and knew straight away he was dead :( Must be terrible for Rossi and Edwards. Super Sic will always be remembered - mad hair, mad riding style and mad fatal crash. RIP

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It's people like Tony who make this forum what it is. :thumb:

If you are using pork shoulder and belly from a domestic pig it will have ample fat. The meat I use is from wild pigs, deer, ducks and goats. None of which have much fat on them except the occasional wild sow. I get through around 3 hogget per year and the fat from anywhere on the animal is...

I agree Tony. What I was offering was merely a suggestion. I use it. The Brewmaster at the brewery where I work use's it. Aren't forums about this? Discussing stuff. :?:

Who came up with methanol? Use IMS - Industrial Methylated Spirits. It is clear and is a standard contact sterilser used throughout the world. Or don't. Up to you.

Have made my own snags for a couple of years now. Have found that a mix of pork and mutton fat to be just about right. Duck and venison sausages are just about the favourite that I hand out. We had a special season here early in the year to shoot Paradise ducks to reduce the numbers and ended up...

I brew twice a month or so at my local micro brewery. It's the only micro brewery in Northland, NZ. I do it for the experience and I get my malt and hops for personal use FOC. I also get on personally very well with the owner/brewmaster and get to work alongside him. He has said you need a...

It would be marvellous albeit a bit overkill for TC. I'd do it without doubt though. I use dried 'cider' yeast currently. Comes out nicer than champagne yeast which I find makes TC overly dry with the juice I use out here. I'm not keeen on 'fizzy' cider as well so I don't like champagne yeast in...

My advice to you follows Alemans. You pour yourself a nice pint from your big jug of Ale. :drink: Yes you should drink from a glass you heathen :cheers:

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Er indoors can be like that. :roll:

As Aleman and others have suggested yes yeast is important. If you were to brew 5 batches identical and had 5 different yeasts you would have 5 very different beers. For me the challenge of brewing is having a good recipe with your 'house' yeast and then trying it with every possible & suitable...

Happy New Year all :cheers: Good to see the brewing here is still alive and kicking even though I'm not here much to abuse you all. What a Fabo Christmas it was for any English Cricket fans. I've been giving every Ozzie I know a good **** taking and a bit of Swanny's sprinkler dance just to...

I always overpitch yeast, as do most commercial brewers. The reason this is done is to help reduce lag times. In the brewery I brew at we count lag times in minutes NOT hours or even days. It's the lag time when your brew can and does get ruined. So the shorter the lag times the less chance of...