Search results

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.

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 growing on the surface that I'm taking to be a penicilun strain, very camembert like. Anyway a lot of...

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 protein and fat. The protein needs to be extracted from the milk through coagulation of the protein...

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 environment. Yeah I hear all the pro fresh milk cheese making loby crying out, but when was the...

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 is the wind blowing? Are you still sleeping with my wife etc, etc, etc. Yes as you'd no doubt guess...

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 everywhere like a beer. Not sure how fast 82 mph is but I'm guessing its faster than you're suposed to...