Recent content by 7roy

You'll find that the freezer will have better insulation and will use less power as run time will be shorter due to a compressor designed to bring the freezer to lower temps than a fridge. Same stc will be okay for both.

Have to agree with these guys, take the keg to your nrl grand final barbie and drink it dry. Go bunnies!

I've also got a 3 ring burner with a std reg and use a 50 litre keggle. For a double batch (45L) I get a good boil but it does take a while to get there. I'll probably look at getting an adjustable reg sometime.

The fresh wort kits I have experience with require up to 5 litres of water to be added. Perhaps do a hydrometer reading before adding water to check the gravity and then determine how much water (up to 5 liters) you want to add, depending on the beer style of the kit. Give a good thrashing to...

Well Done Gents. My first comp and ended up with a 3rd place in a category, over the moon.

I've used the US West Coast and Burton Union yeasts, re-hydrated both, didn't see any action until after 24 hours. Both fermented in about 6 days once starting, it was a little concerning waiting for them to start but all was well in the end.

I used those two hops in a pale ale, going for a fat yak clone but didn't have any cascade so substituted some motueka. After 2 weeks conditioning in the bottle I'm pretty happy, although not really a fat yak taste.

Before I brewed my first mini mash last month, I would have said getting a fridge temp controller and steeping specialty grains, but adding a couple of kg of base malt has made a huge improvement in my beer. Lurking on this site has also improved my brewing knowledge no end. Mind you, now I...

I didn't realise I needed over 1000 posts to be entitled to an opinion, won't happen again

Absolutely agree with Citzensnips, we're not a bunch of school kids ....

Most of my beers are still cloudy until they have been in the bottle for 2-3 days, so I wouldn't worry. You should try and get the temp of the wort down though, especially if using a true lager yeast, even for the kit yeasts you should try and get closer to 18 - 20 degrees

All done and dusted. Thanks mooresey, now I have enough kegs to stop using the damn bottles :icon_cheers:

thanks for those links, gives me plenty of ideas to pick from

I second that, I would be keen for a golden ale clone recipe

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