Hi. I'm going to ride Thredbo downhill in a couple weeks where a full face helmet is compulsory. It'll cost me $70 to rent for a couple days so i thought i would investigate buying. If anyone has a size small that they would like to get rid of I would love to hear from you. Please PM, email or phone. Thanks!

Just had an email from Chris at Wannaride
Yay, 2 new events for the calendar. Put these dates in.

Phil

Hello Everyone!

We hope that you have had a great start to 2009. The weather has been a bit crazy so we haven’t been able to get out on the bike much lately, but we’ve keeping ourselves busy with a few skills clinics and organizing a few things for later this year.

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Yesterday, the Greens made a $435 million deal with the Government paid for by reducing the $950 cash-bonus bonus to $900. It included $40 million to be spent to build extra bike paths, $50 million in extra help for the unemployed and $300 million for one-off grants to church, charity and community groups for grass-roots job creation schemes.

http://www.smh.com.au/national/42b-stimulus-pack...

So I've found bits for a V-Brake to Caliper conversion for my elcheapo 2nd hand MTB and I need some advice.

The bits I'm missing are:

1. Spokes
2. Brake Cable

My question for the forum is does the quality of the spokes really make any difference? (I bought a hub that has a disc mount and intend to lace it to my existing rims. The hub PCD is different to what I have and I will need to buy spokes.)

I was down at Bike Addiction today grabbing some more gear, and was also having a look at a Giant reign 1 2009 model.
The retail price has jumped up to $4,299 recently, but they have them on sale for a few more weeks and I was offered a price of $3,600, is this a good price for this bike or do you think it's still too much?

Here's the spec below:

colour Charcoal
frame: ALUXX SL FluidFormed™ alloy Maestro 6.0"/152mm travel
fork: Fox 32 Float RL w/lockout, 15QR, 5.5"/140mm
rear: shock Fox Float RP2 w/adj. ProPedal
rear: derailleur SRAM X-9 9 speed

Can anyone please recommend some good XC tyres for a reasonable price?
Should you run different front and rear tyres?
Do you need specific makes of tyre to use tubeless?
Does anyone know where I can find tyres online (need in a week)?
I have heard that Stans conversion kit (I think its called) is best to use for converting to tubeless?

Sorry if questions have been answered previously- there was some discussion of tyres 6 months ago and I am not sure if this would still be up to date.
Thanks for all your info!!

I have recently upgraded to the new Genius and have my Scott Reflex 15 full suspension bike on the market. The bike is in good condition, just 1 year old (purchased in Jan 2008) and has a brand new complete rear end on it thanks to Scott. The rear shock has just been serviced by Scott. The whole bike has just had a service, it has new brake pads, new small and middle rings on the front, a new Maxxis 2.35 Larson on the rear and a not too old Maxxis 2.35 Ignitor on the front, a great combo for sure grip and peddling/rolling.

Does anyone know if the short course race is still on tonight at St Ives??

Pre or post ride nutrition, you choose. This one is so simple even Steve 01 could make it, just make sure the tin doesn't explode:

This is arguably the best dessert in the world! A delicious layer of thick caramel on a biscuit base, topped with bananas and cream.

Serves 8-10
Preparation time: 20 minutes
Chilling time: 1½ hours

Ingredients Method
For the base:
100g (3½oz) butter, melted
250g (9oz) digestive biscuits

For the caramel:
1 or 2 397g can Carnation Condensed Milk

Topping:

Genius:

http://thisiswhyyourefat.com/

http://baconporn.tumblr.com/

Hey John and Nobmobers

here is a cool recipe from the Sustagen Website to make your own muesli bars (you can also make them gluten free by using rice flour instead of normal flour and no Oats and Bran )

Spray oil, for greasing
50g butter
½ cup sugar
¼ cup honey
5 scoops Sustagen® Hospital
Formula Vanilla or Chocolate
200g pepitas (pumpkin seeds)
¼ cup sultanas
¼ cup chopped dried apricots
¼ cup processed bran
½ cup rolled oats
½ cup self raising flour
¼ cup water

Preheat oven to 180°C (360°F) conventional/ 170°C (340°F)
1/