homebrewandbeer.com

Hi there Dave,

I've sent you an email.
Look forward to catching up.

Cheers

TBH

Excellent, dont need a packed lunch for Bedford.

Good luck with the mission.
I'll keep an eye out for your post.

Cheers

TBH

Greetings MrDave,

I'd love to put my hand up for any of the King Browns that are surlpus to your requirements.

I've got about 10 dozen at the moment and they were all the "covered in dust out the back of a shed" type of bottles. Only one I've never managed to get clean had concrete in it for some ...

I work along the same lines as BigBanko....

I use a bit of the security screen door mesh layed out on a couple of crates. It's aluminium so light and rust proof.
Anything in this sort of vein that you can pick up should work ok.

As an alternative, my father in law uses a bit of ply into which he ...

Interesting question you pose,

I've only ever thrown out one batch of home brew and it was the one that I made using rain water.

Collected off a tin roof in Kalgoorlie WA part way through really heavy rain resulting form a cyclonic depression coming through. I decided that a couple of hours heavy ...

Sorry to disagree with you Grab,

I had a stubbie recently and thought it was great.
Fantastic big hops flavour that I'm partial to.
Didn't notice any sour characteristics that you mention.

Cheers

I've got a MSB Summer Wheat Beer going in my 30L carboy at the moment. I was a bit more careful than normal with preparing the wort (ie very careful sterilisation, and keeping the lid closed as much as possible) bearing in mind the larger head space.
It's been down a week now and everything seems ...

Just to throw my two cents worth in,

If your getting them filled by your local extinguisher service, is there any issues with industrial grade CO2 they are using as opposed to the food grade you can get through the major gas suppliers?

If my limited understanding of the subject serves me, it's all ...

Greetings and Salutations Aussie Claret

Thankyou very much for sharing with the community.
Could you please send me a copy of the recipe book at
<Edit: Email was here>

Thanks very much,
Regards,
Graham

Thanks very much AC. Looks very interesting at first glance. Look forward to having a proper ...

You could try Neil at International Homebrew Supplies on Beechboro Rd, Bayswater. His prices on most things seem on par with others, and he is happy to supply fermentables in bulk. I was discussing bulk malt with him last week and he said that he would do a per kilo price for bulk.

Disclaimer: I ...

Hi Lebowski and Grab,

Please post back how you go with the kegs. I've got the first brews for our kegs in the fermenters as we speak and I'm really keen to hear how you sort this out. Might help save us a bit of grief.

For what it's worth, good luck getting things sorted.

Cheers

TBH

I brewed a Black Rock Cider with a kilo of white suger and the supplied yeast about 18 months ago. Came out pretty dry, so much so that my wife, who likes a sweet cider, refused to drink it.

As for the short shelf life, I still have half a dozen or so left and reckon they still taste great after 18 ...

Thanks for the replies Gentlemen ( & Ladies?)

Most of the fermenation was porbably closer to the 17 degree mark, and the yeast was pitched around there too so I'll assume that the ale yeast played it's fair part in the fermentation.

Interesting comments about the Darwinian nature of the yeast ...

G'day Trueman,

I brewed all my first beers in the mid 20's before reading on here that the ideal ale temps are 18-22 (even though the Coopers kits tell you otherwise). You're on the right track with the tub of water, but throw a few old towels over the fermenter that hang in the tub of water. The ...

Thanks for the responses,

Just to clarify, I've been testing my fermentation temperature by actually immersing the thermometer in the wort (is it still wort after you've put the yeast in?) by removing the airlock and inserting it through the gromet.

No dramas with the notions that fermenation ...

Thought I'd drag this old thread back up as I've just managed to achieve what Oliver describes in the above post, albeit by accident.

I've just go my hands on a proper thermometer, where as in the past have relied, rather foolishly it would seem, on the stick-on one on the side of my fermenter.

I ...

.. didn`t find any gold, but the next best thing old beer bottles :D ...

Raccoon,

I spend a lot of my time working in the bush east of Kalgoorlie, and like you, have found it to be an absolute gold mine for old long necks. Between the other lads that I work with and I we've collected over 200 ...

I'm having a play with the whole keg setup at the moment.

A local "Beer delivery system engineer" (have no idea what his job title actually is, but he fits all the tap systems in the local pubs for one of the major groups) has been kind enough to give us a bit of his time and expertise.

If I ...

Thanks to all who took the time to read this.

We've worked it out with a healthy dose of trial and error.

For anyone that wants to know you need to disconnect the spear from the neck of the keg before you can remove any of it from the keg.
A simply job with a pair of multigrips and a slight twist ...

There's four of us at any one time plus or minus the odd blow in, and we've been a bit social lately having people around.

Things are a bit crook at the moment, we're drinking it faster than we can brew. We've got three fermentors going at all times, but with Kalgoorlie (I work away from Perth ...