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Dustin Frothman

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  1. Coopers XPA earlier. An even bigger glass of the hoppy pale ale tonight.
  2. How good is it?! When I returned to home brewing a couple of years ago I was determined to escape the bottling curse. Beer on tap at home is the way to go and makes even the most average brew a thing of beauty.
  3. A paint strainer bag from the Big Green Warehouse is a useful alternative. Just give it a wash in the machine first and then boil to sterilise.
  4. Great work @Classic Brewing Co I couldn’t agree more that once you get the hang of it, an all grain brew is a really relaxing way to spend the best part of a day.
  5. That looks awesome mate. I’ll have to give one a try soon.
  6. Belgian White Ale & Helles Lager at Brightstar Brewing in Thebarton. Fantastic traditional style beers. I’m inspired to try brewing a Helles now.
  7. Same for me. 2 gas bottles on the back. One for carbonating and one for serving.
  8. David Heath’s Verdant IPA. Taster bottle at just on 2 weeks. Looking forward to gassing up and trying the keg shortly.
  9. Sorry I meant Newtown. The Union.
  10. Good idea. Considering that stouts are usually best aged a little, you’d probably not want to take up a keg for 6 months whilst you’re waiting for it to be ready to drink.
  11. I’m with you on this one mate - I love Mountain Culture’s brews. Whenever I’m in Sydney for work I head to a pub in Erskinville that usually has a few of their range on tap.
  12. @Classic Brewing CoSome sound advice here from @ozdevil In short: Fill your keg with beer, connect gas bottle and set regulator to 30psi. Fill the keg with gas until it's at pressure. Release the pressure by pulling on the pressure release valve. Repeat the fill and release process a couple of times to purge oxygen out of the headspace. Finally - fill with gas until full at 30psi. Disconnect the gas bottle and store your keg somewhere temperature stable. When it comes time, don't forget to carbonate your beer before you connect to your tap to serve. Your beer must be cold. You can either do this quickly at high pressure by agitating the keg (the "rock and roll" method) or over the course of a week with the keg connected to gas at lower pressure whilst stored in the fridge. If you have one of these gas connects on your bottle: You have the advantage that it makes noise when the gas is flowing through it which assists you to know when your keg is up to pressure. If you can get another gas bottle (yes I know more $$) then you can use one for serving that is permanently attached to your fridge and the other for purging and carbonating. Cheers!
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