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Bump I've got spare bottles as well if anyone wants. Roughly 50L

I'll be moving in a bit and don't have the spare space for the hand pump. I haven't used it since building the keezer. For sale is - Angram CO handpump with medium sparkler - Barfridge covered in timber to make a mini bar with the pump - One or two 12L collapsible jerrycans that can be used for...

The fuseboard is the furthest part of the house from where I brew. If we planned to be here longer I would sort it out anyway but we're planning on moving once the other one can organise a transfer to the Illawarra. I'm thinking a fresh wort kit occasionally to keep stocks up isn't a bad idea...

Yep, wire fuses. I did have a look and it visually looked the same as the spare 16A fuse wire but I probably wouldn't notice the difference if it was 20A. On the plus side it's not fencing wire.

I didn't mention it but I've got 3 phase as well. There is an old cast iron socket in the garage, though I don't think it is currently connected. If you don't mind having something wired up by a sparky it suggests you have power to spare and you could wire up for a 3 phase setup, but that's...

I have been thinking gas after this, atleast until we've moved. Hoping to buy a place in the next year or 2 and I'm sure I will have a few projects for an electrician mate.

Thanks for that. I didn't realise it was common as it seems very underdone to me. Just checked my vaccum and it is rated at 1600-2000w. My kettle is 1600w. from memory my keezer is 400w max (presumably when the compressor kicks in) and the fridge probably a bit more. We tend to use the electric...

I've slowly making my brewing setup more time efficient to make it easier to fit it in. I built a keezer 6ish months ago and recently I've decided to get that spare electric keggle up and running with a ball valve. This way I can use my diy single vessel recirculating system as a recirculating...

US05 behaves better at lower temperatures so not such an issue. S04 drops out leaving a clear beer very easily where US05 tends to not floc out very easily and takes more effort to clear the beer. The problem with S04 is if it is a bit cool they can floc out before the beer has finished...

Was I the only one to notice that he was fermenting S04 at 16*C? S04 can be known for stalling early and floccing out, especially at low temperatures. I see no issue fermenting at 16* at the start but I would be warming it up as it starts to slow down, probably up to 21*. At this point I would...

Thanks Rocker, good to know and thanks for the response.

I havent used beersmith but I take it it gives different fg based on ingredients and yeast strains? Most software I've used doesn't do this (either you input a attenuation % or it spits out a standard attenuation of say 75% regardless of the ingredients.

I'm wondering if it is just me or not but I've found that my attenuation rates don't really match the specifications from the manufacturers. For example I have quite a bit of experience with wyeast 1187 Ringwood / wlp05 and often get relatively high attenuation despite the low specified...

Like much of the thread not really metal King Crimson can work unchanged for a big red ale The butthole porter or The bretthole surfer I had more then I forgot...

Thanks Taps don't have a brand which is the first flag. I've seen them in a few places online but bought them locally. Here they are > http://www.thebrewshop.com.au/beer-tap-flow-restrictor I've got a couple kegs in there that I'll be drinking tonight. They've been carbed and cold for 12 days...

Just finishing my Keezer build. I had been putting off the udea for a while but we decided some extra bench space in/just outside the kitchen so I built some bench space with benefits. The top is a 1450x600x26 thick piece from an acacia laminate board from bunnings with a tinted oil based...

You could balance the flavour out with some sweetness and body by steeping some extra spec malts. Medium Crystal malts or Golden naked oats would be good choices. It will be different of course but not inappropriate.

A lot of the bigger Ipa's have quite a bit of light crystal or carapils in them to give then the body to support the hops, often more than 5%. The lighter crystals have less intense flavour ao you can use them in this way without effecting the flavour. Also think about your carbonation. A lower...

It's really about the flavour profile, not the inclusion of specific flavours (esters or phenols). You don't add a red curry paste to pulled pork because it happens to have some common flavours/spices. There are a lot of different flavours that come through from belgian yeasts that aren't...

Copper ale