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  1. Today
  2. Aussiekraut
    The porter that will get the rum barrel treatment. One point under the pre-boil estimate but two points over in OG. Nice and dark and sticky. It’ll go in the FV tomorrow with a Nottingham starter.
  3. glivo
    I thought it was a fair deal. I'm on my way to collect it after convincing the boss that it can also be used to make soda water / soft drinks. It's local to me at only 5 minutes away which is what caught my eye. I have 2 STC 1000 heat controllers for ferment fridges and only use 1 at the moment. I also have a good Fischer and Paykel fridge only unit (half a pigeon pair) that I can use for fermentation without doing damage to it. If I've got cold beer in kegs, I can live without that one. I also have a small upright freezer but I'm not sure it will be big enough to hold 2 corny kegs. I'll work something out. Oh well, here I go down the slippery slope of kegging.
  4. Aussiekraut
    Good deal. A new 19l Corny keg alone is about $120. Find yourself a cheap fridge on Gumtree or somewhere and keep the ferment fridge. It is more important. A chest freezer will do as well but you will need to build yourself a collar for the taps and gas line hole. In case of a freezer, I recommend a temp controller as you do not want to freeze the beer But yeah, go for it.
  5. Yesterday
  6. glivo
    I might avoid this. Oops. Only second use and not over-carbonated as far as I know.
  7. glivo
    I have the opportunity to purchase some kegging equipment. 2 X 19l kegs, a near full "my keg on legs" 6.8 kg gas bottle (owned not rented), drip tray, 2 taps, lines and fittings etc. All I need to do is repurpose and use my little fermentation fridge. All gear is only $200. I think the gas bottle is over $320 on its own. Good deal or not?
  8. Aussiekraut
    I never used it, so I can't speak from experience but the numbers range widely from what I can tell. I looked at three posts and got numbers ranging from 2yrs, 5yrs and (if unopened) "prolly forever".
  9. Shamus O'Sean
    Mexican Cerveza. Roughly 10 days in the keg. Follow the links to the recipe. Lager-y beer aroma with herbal and floral notes Nice crisp malty flavour Mild bitterness Good beer
  10. Shamus O'Sean
    Good question. Unfortunately I have no idea. My 100ml bottle is still 4/5ths full. I got it ages ago. The only clue is it has three numbers printed on the cap, one under the other: 20180601, 20180602, and 20200601. Maybe that means January 6th of 2020? Maybe google can help you out. Let us know if you find anything.
  11. Shamus O'Sean
    The FermZilla sounds like the best option. Depending on the volume, you could also use a keg. One with a hook under the lid to tie a hop sock with the oak chips, so it is easier to remove the hop sock later. Whatever you decide to use, I think it should be able to vent off excess pressure, just in case you get a tiny bit more fermentation.
  12. Shamus O'Sean
    Pretty sure they are 3.8%. So almost a mid-strength. Surprisingly flavour full for that ABV.
  13. Hoppy81
    Not usually a Sour fan. Had this one a couple times now, it is sensational.
  14. Uhtred Of Beddanburg
    @stquinto sounds like you have it all worked out now that's great.
  15. Back Brewing
    Let us know if it tastes close to the original
  16. Classic Brewing Co
    I visited 2 RSL Clubs this morning, Marion & Plympton-Glenelg, a few quick shots of the latter attached. Both were packed, we had a couple of drinks with old Diggers in both but I left before the 2-up started. I am cooking a meal for a few tonight so I had to be on the ball. Cheers & Beers. Phil.
  17. jennyss
    Thanks @Graculus, but that is not neat writing! In Primary School I was one of the last years taught to write in 'modified cursive' running writing, and that sample would have failed.
  18. Graculus
    Very nice Jenny. Very neat writing too. I've had the odd brew started on certain days. ANZAC, birthday, New Years Eve, St Georges day, but I've never neatly written a label like that. Mine have barely legible numbers scrawled on the lid.
  19. Kegory
    It's still fermenting. SG is at about 1.017 (OG 1.038), looks like it's still got a little way to go.
  20. Back Brewing
    The hazy IPA is living up to it's name
  21. Back Brewing
    Mate the colour looks spot on hiw did it taste when you were bottling it?
  22. martycon
    A little iodophor goes a long way so my 4 yr old 500ml bottle is stillin use. Today I noticed that the 1ml/1litre addition seemed to be paler than I think it used to be. I am wondering if it is degraded and less potent. I added more to be sure.
  23. Kegory
    Sticks and Stones Pacific Ale Earle's Stone & Wood clone recipe courtesy of @Back Brewing
  24. Kegory
    Pink Motel Rose's Sour Oak Aged Helles (community brew) Fresh Haze Hazy IPA Chilli choc hazelnut milk stout At The Mill Brewery for the Merri Mashers April meeting
  25. jennyss
    After bottling my latest batch of Coopers Aust. Pale Ale this morning; I was in a bit of a trance writing out the labels and realized I had re-named one as Anzac Day Pale Ale! I thought I liked that and that's what half the bottles are now labelled.
  26. Last week
  27. Greenyinthewestofsydney
    Maybe transfer when it has a few points left to go so it will fill up the headspace with CO2 for you? As far as fermenters to limit oxygen. Glass with a bung would be best but with 4 weeks only i think plastic would be fine. If was 2 or 3 months + i would be more concerned personally. Thats my 2 cents.
  28. Oldbloke
    Agree. People tend to go straight to the forum to ask questions and not look at FAQs. Most answers to questions are already there.
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