Hweebe

Which did you decide 24v (80lb) or 36v (100lb)
What kind of switch panel is on the formosa? Enough blanks / space on the bus bar?
 

@Huxstang what sort of electrics have you got lined up to self install. Would be interested in following this once you can get photos to work 🙂 

Got some tickets for the last home game for the Colts vs the Light showers. (Broncs vs Storm) the team lists look unrecognizable. Hopefully still a good game to watch.

A fair amount of electronics to go in and I will take pics as I go.  I am sure I can find some image library to upload to.
All Garmin:
GPSMAP 1253 and 953xsv flush mount in console;
GT51TM and GT56UHD transducers
GPSMAP 8416 on a  RAM mount at bow
Livescope Plus (LVS34)
GPS24xd GPS puck with heading sensor
full Garmin network and NMEA network.
Transducer Poles Australia QD and collapsible livescope pole and the TPA powerpoint for easy detachment of the Livescope.  (TPA is in Brisbane (Logan) and highly recommend for anyone after a transducer pole - mine is alloy upper and carbon tube lower - fantastic customer service)
Trolling motor is the Garmin Kraken 73” with the built in GT56UHD in it. (not likely to arrive before end of September).
North Coast Boating Centre fitted the Zipwakes and the remote head VHF for me.
Suzuki engine gauge also has a GPS puck attached.

3 way swivels are good for tangles the 3xtag ends usually get caught or tangled on the main line.

3 way swivels are good for tangles the 3xtag ends usually get caught or tangled on the main line.

You can use them as a substitute for tying a dropper loop 

A bit of any update.
 
Mate and I are driving down to Coffs on Monday - stop overnight after spending a couple of hours in MOTACKLE, drink some beer and have a steak  and then pick up the new boat Tuesday morning and it will be heading home.  Ahh the joys of the recently retired, the luxury of time to take it easy and have a good time along the way.
I am doing my own install on the electronics and I am still a month or more away before the new electric arrives so probably another week of doing “stuff” although will get enough electronics fitted to get it wet at least a couple of times just to keep the excitement down.  Electronics is a bit over the top but I didnt want to die wondering and I love tech and using tech, so why not.
Priority is to get the livescope pole mounted and the bimini made before it does down to Seadeck to get the gunnels and transom steps done.  It will be a work in progress for a a couple of weeks that is for sure.
Livescope pole is a nice local product (Transducer Poles Australia) who do a detachable and collapsible pole which will be awesome for travelling up north,
I have heard good things about Rays Canvas up at Caboolture for custom bimini’s.  I have a fairly specific idea in my mind and Ray was pretty decent to talk to.  Happy to hear if anyone has any other suggestions on the bayside area?
Would upload a photo but something is wrong and I get a server error.  Even with file size down to 600k.

With Bream cook them whole, if you try and fillet them you leave / lose some of the best parts.
1) Gut, Scale and score the fish
2) Splash the fish with a mix of soy sauce, rice wine, sugar, salt. Pour into the scores / cavity
3) Scatter some thinly sliced ginger all over (optionally add freshly sliced chilli to your liking here (more the better for me)
4) Foil over and place in a steam oven (100c) or simple water filled suacepan/lid with fish on plate out of the water to steam in the pot
5) 20-30mins for the fish to cook
6) Serve with Spring onion garnish.
This recipe only really works with fresh fish, its simple but brings the freshness to the front.
 

This would be right in the slot limit - So am i reading this extract right that the science doesn't quite back up the slot limits? With older / larger Female Flatties not really in the spawning aggregation?

This change makes sense and agree it can't be a bad thing to give them and chance to grow, breed and keep the population going.
Given waterways / habitat conditions are probably worsening all the time, any leg up we can give fish nurseries can only be a good thing to offset the environmental changes.

This change makes sense and agree it can't be a bad thing to give them and chance to grow, breed and keep the population going.
Given waterways / habitat conditions are probably worsening all the time, any leg up we can give fish nurseries can only be a good thing to offset the environmental changes.

Fabricate a casting deck that can be fitted for fishing days and removed for family days in the bow rider.
80lb trolling motor works very nicely for me in a 5.75m plate boat.
112lb would have been nice but i preferred not having to to go to 36v
I went 24v lipo battery that i can also use for keeping my portable fridge going on camping trips when there is not enough sun to charge the dual battery in the car.
 

Wagyu is definitely polarising. Some will say it melts in your mouth others will say its too "beefy" tasting due to its high fat content.
IMHO - I don't see the value in it for what you pay for per KG.
Speaking to a cattle farmer. The best bang for buck is to pick your favourite cut and choose grain fed over grass fed.
It's a little bit dearer for grain fed but makes a discernible difference to steak quality / taste / tenderness.
Grain fed cattle tends to not travel move as much for food. Movement of cattle is what causes meat to toughen and naturally grass fed cattle have to move more causing their steaks to be generally tougher.
My preferred way of cooking a steak (if i have time) is to sous vide a steak and then sear it (its a bit wanky i know) but its idiot proof and after a couple of attempts to get the steak cooked to your preferred doneness you can't muck it.
It's the same principle as @Junky but instead of using the bbq as an oven, its a water bath set to a very precise temperature to get the internal temp of a steak (of any thickness) to your preferred doneness. Only downside is it is the longest process to cook a steak.

That's a large reel for whiting and bream. For Tailor maybe ok but even then the weight at 600g would get tiring very quickly.
I'm guessing if it is for Tailor in the surf 10ft+ rod or longer to help balance out the reel weight.
 

Plump and well fed trout. Nice catch!

Back to back fishing days! Saves time unhooking / unpacking / cleanup! Straight to the ramp in no time.
A 2:20am wakeup would mess with my body clock the rest of the week.
Lucky you can take naps at will
 

That's a large reel for whiting and bream. For Tailor maybe ok but even then the weight at 600g would get tiring very quickly.
I'm guessing if it is for Tailor in the surf 10ft+ rod or longer to help balance out the reel weight.
 

Plump and well fed trout. Nice catch!

Back to back fishing days! Saves time unhooking / unpacking / cleanup! Straight to the ramp in no time.
A 2:20am wakeup would mess with my body clock the rest of the week.
Lucky you can take naps at will
 

Who says it needs to be plastic? 
Old bread board material / timber decking / timber offcuts - preferably free from around the house.

Wagyu is definitely polarising. Some will say it melts in your mouth others will say its too "beefy" tasting due to its high fat content.
IMHO - I don't see the value in it for what you pay for per KG.
Speaking to a cattle farmer. The best bang for buck is to pick your favourite cut and choose grain fed over grass fed.
It's a little bit dearer for grain fed but makes a discernible difference to steak quality / taste / tenderness.
Grain fed cattle tends to not travel move as much for food. Movement of cattle is what causes meat to toughen and naturally grass fed cattle have to move more causing their steaks to be generally tougher.
My preferred way of cooking a steak (if i have time) is to sous vide a steak and then sear it (its a bit wanky i know) but its idiot proof and after a couple of attempts to get the steak cooked to your preferred doneness you can't muck it.
It's the same principle as @Junky but instead of using the bbq as an oven, its a water bath set to a very precise temperature to get the internal temp of a steak (of any thickness) to your preferred doneness. Only downside is it is the longest process to cook a steak.

Back to back fishing days! Saves time unhooking / unpacking / cleanup! Straight to the ramp in no time.
A 2:20am wakeup would mess with my body clock the rest of the week.
Lucky you can take naps at will
 

Wagyu is definitely polarising. Some will say it melts in your mouth others will say its too "beefy" tasting due to its high fat content.
IMHO - I don't see the value in it for what you pay for per KG.
Speaking to a cattle farmer. The best bang for buck is to pick your favourite cut and choose grain fed over grass fed.
It's a little bit dearer for grain fed but makes a discernible difference to steak quality / taste / tenderness.
Grain fed cattle tends to not travel move as much for food. Movement of cattle is what causes meat to toughen and naturally grass fed cattle have to move more causing their steaks to be generally tougher.
My preferred way of cooking a steak (if i have time) is to sous vide a steak and then sear it (its a bit wanky i know) but its idiot proof and after a couple of attempts to get the steak cooked to your preferred doneness you can't muck it.
It's the same principle as @Junky but instead of using the bbq as an oven, its a water bath set to a very precise temperature to get the internal temp of a steak (of any thickness) to your preferred doneness. Only downside is it is the longest process to cook a steak.

Wagyu is definitely polarising. Some will say it melts in your mouth others will say its too "beefy" tasting due to its high fat content.
IMHO - I don't see the value in it for what you pay for per KG.
Speaking to a cattle farmer. The best bang for buck is to pick your favourite cut and choose grain fed over grass fed.
It's a little bit dearer for grain fed but makes a discernible difference to steak quality / taste / tenderness.
Grain fed cattle tends to not travel move as much for food. Movement of cattle is what causes meat to toughen and naturally grass fed cattle have to move more causing their steaks to be generally tougher.
My preferred way of cooking a steak (if i have time) is to sous vide a steak and then sear it (its a bit wanky i know) but its idiot proof and after a couple of attempts to get the steak cooked to your preferred doneness you can't muck it.
It's the same principle as @Junky but instead of using the bbq as an oven, its a water bath set to a very precise temperature to get the internal temp of a steak (of any thickness) to your preferred doneness. Only downside is it is the longest process to cook a steak.