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Forum: General Beer Discussion 03-10-2013, 04:43 AM
Replies: 3
Views: 317
Posted By Rats
Yep too hot to do anything. Got a Northern...

Yep too hot to do anything.

Got a Northern English Brown fermenting in the fridge from Friday night, going great guns.

Pretty sure that heat belt hasn't seen much action over the weekend.
Forum: Meat Smoking, Curing and Sausage Making 07-27-2012, 12:26 PM
Replies: 5
Views: 1,482
Posted By Rats
Mouldy Salami

Have got some nice salami hanging in the shed at the moment which we made two weeks ago (keep in mind its the middle of winter down here at the moment). Anyway they all have a nice white mould...
Forum: Cheese Making Forum 07-27-2012, 11:55 AM
Replies: 6
Views: 1,537
Posted By Rats
Cheese 101 by Rats. No, no, no you can't...

Cheese 101 by Rats.

No, no, no you can't make cheese using brewers yeast. Well you probably could but its not going to be very good.

Cheese is made up of the milk solids from milk, primarily...
Forum: Cheese Making Forum 07-27-2012, 11:35 AM
Replies: 9
Views: 1,189
Posted By Rats
What makes cheese safe under those conditions is...

What makes cheese safe under those conditions is making sure that there are no pathogens present before the cheese gets stored under those conditions and that there are no pathogens present in that...
Forum: General Beer Discussion 07-27-2012, 01:43 AM
Replies: 41
Views: 3,216
Posted By Rats
132 Ks not as fast as I thought you'd struggle to...

132 Ks not as fast as I thought you'd struggle to keep in front of the Kangaroos at that speed.

Fair bit of discretion with this sort of thing down here to. What time of the day is it? Which way...
Forum: General Beer Discussion 07-26-2012, 11:53 AM
Replies: 41
Views: 3,216
Posted By Rats
I can relate to that. My mate is one of the...

I can relate to that. My mate is one of the local coppers and its always good for a laugh when he calls around on a brew day when he's working and everyone freaks out. Goes to show coppers...
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