Recent content by daddywillwill

hey guys has anyone re-gassed and used commercial 50ltr CUB kegs (legal ones of course). i have 4 and heard you can re-gas them? how clean will they get if i cleaned then also can the seals be replaced easily? Willis

hi guys. got gunk in my plastic fermenter taps. does anyone know how to dismantle one without braking it? also is there an easier way to have a tap that dismantles easy? Willis

close really cheap one. Westcliff apple juice from aldi, it worked out costing me only 22 bucks for that much. i'm going off the 'simple cider' recipe, but got s-05 instead of 04 ok i'll get into it and go from there. thank you Willis

on the nutrients guide on the back? it says (per serving 2 litre bottle) Energy - 372 kj Protein -less then 1 Fat - less then 1 Carbs - 21.0g -sugars - 18.4g sodium - 14g vitamin c - 40mg and its a no added sugar - no artificial colours - no preservatives.

hey guys. Gonna try my first cider. was wondering how much sugar should be in the cider as a average? cause i got 22 litres of apple juice which is a total of 200.2 gms of sugar. also what difference would it be using s-05 instead of s-04? it will be dry and bitter so am going to but in some...

i have all three and i have only really liked beersmith. promash is good but with beer smith you can change a AG recipe to extract, but haven't been game to try it cause it takes out so much from the original recipe. Like instead of 4kg of grains it will tell you to use 3.8 kg of extract...

hey ADAMT - OG 1.040, FG1.012, with bottling to early, the only reason why is cause it has a taste, a taste that i can't put my finger on, it just seems to taste a little yeasty? since i have never tasted anyone elses HB before, just hard to say exactly what the taste is besides the bitterness...

coopers heritage larger #15 enhancer BH Hallertau 10g FH Hallertau 15g yeast from can. no cloudyness or anything clear as day. loooks like a larger. had it in fermenter for about 5 weeks at 13-15.

hey guys. just tasted my carlsberg clone that i made (been 2 weeks conditioning in bottle). i think i might have bottled a little early, tastes a tiny bit yeasty, but has a real bitter taste, on the verge of being to bitter. would the bitterness be caused by an infection? thanks Willis

awesome thanks heaps to all posters. make so much more sense now, and with beersmith as was said earlier by a few of you guys i'll use beersmith. but now i know how to work it out outside beersmith as well. Thanks again Willis

ok so 386HWE is 100% dry yield. i have beersmith, so if i go off the dry yield and mulitply by 386 then divide by the % i.e.75%, gives me my HWE?

ok i have been reading john palmer's book and seeing he's american he uses ppg (point/pounds/gallons) in Australia we would be point/kg/litres wouldn't we? its just i'm getting all setup for my first all grain and want to know how to work it out so i can see what my efficiency was and improve on...

hey guys. is there an easy way of working out mash efficiency in metric? i have the working of imperial but not metric. can someone please help. Thanks Willis

ow yeah def. had better beers though. just mainly thought the name was funny.

ow ok i see why it was 50. Maxt - how long did it take you to get a boil? the chart says it would 1 and a half hours to boil? is that too long to boil something that big compared to gas?