BWW1: Belgian White Wheat – Brewcraft Kit


  • Black Rock Whispering Wheat 1.7KG Can
  • Wheat Spray Malt 1KG
  • Boiled in 500ml of water and added to wort in a bag:
    • Coriander Seeds 28g Lightly smashed in coffee grinder
    • Ginger 10g coarsely sliced
    • 1 Tsp Cardamom Seeds
    • Zest of 1/2 an Orange chopped into slivers


2012-10-09 22:00 OG 1.040 @ 27
2012-10-09 22:00 Fridge set point 20 +/- 0.5
2012-10-10 22:00 1.031 @ 20
2012-10-10 22:00 Removed spice bag – there might be too much cardamom or coriander – numbing taste in sample. Bag may have been going sour.
2012-10-13 11:00 1.016 @ 20
2012-10-14 13:00 1.011 @ 20
2012-10-18 1.010 @ 20
2012-10-20 1.009 @ 20
2012-10-22 Bottled
Bulk Prime 170g Dextrose

CP5: Coopers Pale Ale with Amarillo Finishing Hops

2012-04-22 Coopers Pale Ale (Cp5)
1.7kg Coopers Pale Ale
1KG Coopers brew enhancer #2
Amarillo Hop Pellets 13 Grams as Finishing Hops

2012-04-22 18:30 OG 1.038 @ 27C
2012-04-22 20:00 Started fridge controller (set point 21 +/- 0.5)
2012-04-25 14:00 SG 1.014 @ 21C
2012-04-25 14:00 Added Hop Teabag
2012-04-27 08:30 SG 1.010 @ 21C
2012-04-29 12:00 SG 1.008 @ 21C
2012-04-29 22:00 Bottled
Bulk Prime 190g Dextrose

Brew Fridge Temp Data Log

SG1 Ingredients

SG1: Summer Ginger Beer Clone

SG1 Ingredients

SG1 Ingredients


After tasting XXXX Summer Cloudy Ginger Beer at Media Mix I have decided to revisit home brew ginger beer.

Kit ginger beers are all sweetened with artificial sweeteners. As a homebrewer using in bottle carbonation & conditioning it is not possible to leave real sugar in the bottle, any remaining sugar will always be fermented giving a very dry result.

The XXX offering is not a traditional ginger beer in that it is a beer with ginger added. It is not any more sweet than any Australian larger. That said the unfermentable sugars in the malt and the hops seem to add the body and depth necessary to avoid the unsweetened ginger tasting thin or dry.

Ginger At Rusty's

Ginger At Rusty's

At Rusty’s Market today I got a kilo of ginger for 5 bucks. so the experiment begins.

I have chosen Coopers Canadian Blonde as the base beer because it should have a light flavour and not be too bitter. I want to avoid making something that tastes like a beer with a dash of ginger (although that is what it is really).

Ingredients (23 litre batch):

1.7kg Canadian Blonde
1kg Coopers Brew Enhancer 1
Juice of 3 Lemons
Juice from 750g of Ginger

TD3 : Tooheys Special Draught With Caramalt

Tooheys Special Draught

Put down in November 2011.

Tasting notes March 2012

Nice Colour

Rich, malty and but with an element a friend described as putrid.


  • Tooheys Special Draught 1.7KG
  • 1.5kg Morgans Caramalt Amber
  • Morgans Pride of Ringwood Finishing Hops

The Tooheys Special Draught kit is already a bit red and dark on it’s own. With the amber malt this will be a fairly dark ale.

Estimated Gravities:

OG: 1.047
FG: 1.013
Alcohol: 5.1% (incl. 0.5% for carbonation)

Measured Gravities:

OG: 1.044 @ 19? = 1.044
FG: 1.013 @ 27 = 1.014


2011-11-20 20:00 Pitched at 31C (began cooling immediately)
2011-11-22 21:00 Pitched Safale s-04 English Ale Yeast 11.5g (No activity from the previous yeast)
2011-11-27 Bottled

"Premium Brewing Yeast"

The importance of packaging… I just can’t accept that this is “Premium” yeast ๐Ÿ™‚

Monitor Gecko Removal 2

Two months ago my monitor began tripping the house safety switch. It smelled like burnt skin and I was not surprised when I opened it to find a Gecko dead touching the 240 volt rails on the power supply board.

When I started smelling the distinctive smell of a dead and rotting gecko from my monitor today I knew another one had died in there. I know the specific smell of a dead gecko because they often die in sliding doors, air conditioners, ceiling fan control boxes or other electronics around here.

This time he died on the high voltage power supply that lights the backlight.

Opening my monitor, a BENQ FP-222W, was difficult the first time so I took photos this time to show the way I got a credit card in to unhook the catches.

There is also a photo of the zapped gecko ๐Ÿ™‚

Digital and Analog TV Transmitter Frequencies Cairns


Digital transmitter frequency and location info is now available Australia wide on

Cairns sites

Digital TV (DVB)

Network Site Name Frequency Power Channel Callsign Polarisation Antenna Height Antenna Pattern
Ten Bellenden Ker 177.5 50 kW 6 TNQ6 H 74 Omni
ABC Bellenden Ker 191.5 50 kW 8 ABNQ8 H 74 Omni
Seven Bellenden Ker 219.5 50 kW 11 STQ11 H 74 Omni
Win Bellenden Ker 226.5 50 kW 12 RTQ12 H 74 Omni
SBS Bellenden Ker 536.5 200 kW 29 SBS29 H 93 Directional
ABC Mt Yarrabah 627.5 2 kW 42 ABNQ42 V 27 Directional
Seven Mt Yarrabah 634.5 2 kW 43 STQ43 V 27 Directional
Ten Mt Yarrabah 655.5 2 kW 46 TNQ46 V 27 Directional
Win Mt Yarrabah 676.5 2 kW 49 RTQ49 V 27 Directional
SBS Mt Yarrabah 697.625 2 kW 52 SBS52 V 27 Directional
ABC Saddle Mountain 627.5 1 kW 42 ABNQ42 H 7 Directional
Seven Saddle Mountain 634.5 1 kW 43 STQ43 H 9 Directional
Ten Saddle Mountain 655.5 1 kW 46 TNQ46 H 9 Directional
Win Saddle Mountain 676.5 1 kW 49 RTQ49 H 9 Directional
SBS Saddle Mountain 697.625 1 kW 52 SBS52 H 9 Directional

Analogue TV

Due for switchoff between 1 July and 31 December 2011

Network Site Name Frequency Power Channel Callsign Polarisation Antenna Height Antenna Pattern
ABC Bellenden Ker 196.24 200 kW 9 ABNQ9 H 74 Directional
Ten Bellenden Ker 209.25 200 kW 10 TNQ10 H 61 Directional
SBS Bellenden Ker 541.25 400 kW 30 SBS30 H 93 Directional
Seven Bellenden Ker 562.25 400 kW 33 STQ33 H 60 Directional
Win Bellenden Ker 604.25 400 kW 39 RTQ39 H 60 Directional
SBS Mt Yarrabah 576.25 6 kW 35 SBS35 V 12 Directional
ABC Mt Yarrabah 618.25 12 kW 41 ABNQ41 V 12 Directional
Seven Mt Yarrabah 639.25 6 kW 44 STQ44 V 10 Directional
Ten Mt Yarrabah 660.25 6 kW 47 TNQ47 V 10 Directional
Win Mt Yarrabah 681.25 6 kW 50 RTQ50 V 10 Directional
Ten Buchan Point 138.23 4 kW 5A TNQ5A D 45 Directional
SBS Saddle Mountain 702.224 2 kW 53 SBS53 H 9 Directional
ABC Saddle Mountain 723.224 2 kW 56 ABNQ56 H 9 Directional
Seven Saddle Mountain 744.224 2 kW 59 STQ59 H 7 Directional
Win Saddle Mountain 786.224 2 kW 65 RTQ65 H 7 Directional

Transmitter Locations

Mt Bellenden Ker

Services Cairns
Location Radio Terminal 38 km SSE of Cairns 17 15 56S , 145 51 09E

Mt Yarrabah

Services Cairns East
Location TV Site 7.6 km ENE of Cairns 16 54 21S , 145 50 31E

Saddle Mountain

Services Cairns North
Location 16 49 11S , 145 39 43E

Buchan Point

Services Cairns North
Location 16 44 18S , 145 39 41E

OSX Snow Leopard Driver For Canon BJ F870

bjf870There isn’t one!

I have a BJ F870 available to me, and it worked straight away with OSX Leopard, Snow Leopard removed that driver and didn’t replace it.

Apple had an updated set of canon drivers for download: Canon Printer Drivers for Mac OS X v10.6 2.1 [] – I am not sure if these will be a part of auto update or not, but it expanded my choice ofย  canon drivers. Unfortunately still no F870.

I do not know if this exact printer exists outside of Japan as I was only able to find it referenced on the BJ driver page for Canon Japan [].

I did get my printer working, seemingly normally by selecting the driver manually as a BJ F890 – a driver which came in the extra drivers download.

I wonder how many people were caught out when their printer drivers disappeared.

Another option which I didn’t try would be to grab the 10.5 driver from the Canon page and try to force it to install – per this trick: Install Canon printer drivers in Snow Leopard [].

Bamboo Lantern festival in Taketa

Chiku Raku is a festival in the small mountain town of Taketa where thousands of Bamboo lanterns are scattered around the old streets and stone staircases of Taketa in Oita Ken.

Chiku Raku translates to “Fun with Bamboo”. While Taketa (lit. Bamboo Field) has long been famous for it’s bamboo covered hillsides and bamboo craft I am told the festival is only about 30 years old and was instituted when it was felt the bamboo groves were getting out of control.

Last Sunday, we went to see Chiku Raku and it was even more fun than I had expected. Arriving in the afternoon we had a look around and saw some of the preparations. We even helped light some candles. Next we walked up the hill to the ruins of Okajyo castle which consists of the stone walls with nothing remaining of the buildings that were once on top. The castle is on the top of a mountain ridge and we enjoyed the amazing views, the perfect condition of the stone walls and the autumn colours of all the trees planted there.

As night fell we we walked back through the town and it’s rivers of candles. Many streets were lined with bamboo lights and special attention had been been paid to the large stone staircases. The biggest staircase leads to a shrine past a set of 12 stone Buddhist monks who (if memory serves) are some 1000 years old.

There was also a festival atmosphere, we had traditional festive foods for dinner, my favourite snack was a smallish rainbow trout salted and then roasted whole on a stick over coals. His bones were actually edible after that – Naoko’s mum ate the entire fish head and all!

Oita Wheelchair Marathon

I have never really paid much attention to the Olympics, let alone the Paralympics. More specifically I didn’t know a great deal about wheelchair racing or the wheel chair marathon but as it turns out I will be watching what is probably the worlds biggest annual international wheelchair event on Sunday, the Oita International Wheelchair Marathon.

The volunteers who give me a free Japanese lesson once a week were involved in assisting with events around the marathon and so in lieu of my lesson this week I went to have dinner with some of the Japanese volunteers and foreign athletes.

I talked quite a bit to one of the Australian athletes, Brett. He told me a lot about the chairs and how the race works – which is really quite interesting.

The chairs have a lot in common with road bikes as you might imagine. They are generally made from aluminium alloys and composite materials. A common chair might have carbon fibre wheels and an alloy frame. There are two larger wheels at the back, a seat and then a single bar extends forward to the single front wheel. The steering is via a sort of triangular handle above the bar leading to the front wheel. As the athlete can not spend too much time steering rather than pushing the steering is spring loaded – so it self centres. A second steering control allows the steering offset to be adjusted – so that (for example) the camber of the road can be adjusted for without constant steering.

On the side of the wheel there is a circular bar that is pushed to turn the wheel, like an every day wheelchair. At racing speed the athlete will be more flicking this to keep up with the speed of the turning wheel. Thus the size of this is important. It is essentially the gearing of the chair – the smaller the circle the higher the road speed will be when flicked with the same speed. On the other hand if it is larger then hill climbs are easier. These can be changed – but obviously you only get to choose one size for the entire race.

In the style of racing there are also similarities to cycling. At speeds of around 30 kph on the flat (and 50 kph when there is some hill assistance) aerodynamics plays a big part. Racers can gain advantage or respite by sitting in another racers slipstream. Apparently it is an unwritten rule of the sport that one shouldn’t slipstream the entire race and then nab victory right at the end. Also like cycling the crashes can be nasty.

Talking to Brett and others at dinner the people he and the Japanese volunteers knew and talked about are all at the top of this sport – many of them competing in the Bejing Paralympics a month or two ago – but who I have never heard of before. I have learned that it is really an interesting sport and as well as watcing part of the race tomorrow I will probably keep an eye on it in the future!

Brett hopes to win the half marathon on Sunday and then when he comes back next year he would like to enter the full marathon.

I see on the internet he recently won the Gold Coast Half Marathon, the article photo is Brett crossing the line.

Photos of the day to follow…

Daikon Tsukemono Reciepe (Japanese Pickles)

I am staying in Japan at the moment and the the mother of the household decided to make some pickled daikon. I believe this is something that is traditionally done in at this time of the year – In autumn to preserve them for winter.

I am a fan of pickling in general – I enjoy gherkins and sour kraut (perhaps thanks to my German blood) and once I got into Korean and Japanese foods I found I also like kimchee and tsukemono. Pickled foods are often a healthy choice and I find it pretty interesting that traditionally a lot of pickling techniques relied on natually occuring lactobactillis (which incidentally makes them probiotic).

Tsukemono is a very broad term – it refers to all types of Japanese pickled vegetables and I enjoy a lot of them – although I have had some pretty nasty ones from time to time.

I quite like tsukemono made from daikon but I have two problems in obtaining them at home.

  1. They are not always readily available outside Japan.
  2. They often have a nasty saccharin tang about them… I thought it unlikely that a pickle would have artificial sweeter in it but after having the ingredients list translated it turns out that a lot of them really do have artificial sweeter in them.

That is why I was so excited to learn that pickling you own daikon is really easy! I do have access to all the ingredients – including the daikon – and I know there will not be anything nasty in there. Unfortunatey there is a lot of sugar in the recipie. When try this myself I might look at reducing that a bit – but I also tell myself that the majority of the sugar will remain in the pickling fluid.

I call for Japanese vinegar in the recipie as I suspect it has a milder flavour than typical western white vinegar. If you have any trouble getting Japanese you should be fine with any rice vinegar or substitute for the best tasting white vinegar you can muster up.

The Recipe


  • 3 Kg Daikon (3 Daikon)
  • 1 Cup Sake
  • 1 Cup Japanese Vinegar
  • ยฝ Cup Salt
  • 500 Grams Sugar

You will also need a large container or pickling jar.


  1. Peel the daikon, remove the ends and cut the daikon into lengths that will fit into your picking jar or container. Cut these pieces in half length wise.
  2. Add the daikon and all the other ingredients to your pickling jar and shake it up till the dry ingredients are reasonably dissolved.
  3. Leave to pickle at least 24 hours – it may keep improving for up to a week. The water level should rise and the daikon shrink slightly as water is drawn out of them, so if they are not completely covered you might be ok. I do not yet know how long they are good for.
  4. To serve cut the pickled daikon into slices about half a centimetre thick (50 mm). Optionally you can sprinkle crushed sesame seeds over the sliced daikon in their serving dish.

Here are some photos I took as we did this: