Recent content by eXpeLL

Let's face it. Your trying to diguise your obsession for brewing more beer under the guise of "research"..... aren't you :ph34r: ?

I found myself in that situation about 10 years ago. Was a poor student on Youth Allowance (~$300 a fortnight) living interstate from my family. Loved homebrewing for the cost (20 - 30 cents a stubbie with k&k) but despised bottle cleaning. Unfortunately my distaste for cleaning bottles...

I always thought one of the reasons hops were used were due to their anti bacterial properties to stop spoilage. The reason why india pale ales are hoppy due to the traditional long travelling distances (from England to India) in an attempt to ward off infection. Or it might be all BS.

Yeah, set mine to 300 kPa (3 bar). We'll see how she goes. Will need to add CO2 from time to time I would imagine as it absorbs.

Burped as I would normally do. Will have the keg in the basement where it is usually 18 - 22 C at this time of year. As I understand CO2 absorption is a function of temp and pressure.

Just want to know what pressure people keep their kegs when at room temperature. Situation is that I've run outa fridge space but don't want to stop brewing. So I've gotta store them at room temp. Is it possible to carb at room temp with high pressures (and if so how high) so when I'm ready...

So here's mine. Simple but does the job. Plus I got permission from SWMBO to have it inside ... WOOHOO!

Hi everyone, Just fitted a check valve (Bodeer brand) on my keg setup and have noticed something I didn't anticipate. I have a pretty straight forward setup with 2 kegs being served by a single reg (dual gauge micromatic with one gauge being bottle pressure) with a T piece. I've placed the...

I'm by no means an expert (much closer to noob) but I'd say ferment until you're SG is stable over 24-48 hours. Otherwise if you're bottling and fermentation hasn't finished you'll end up with grenades. In terms of time (and a general rule) I think true lager yeasts will take longer to ferment...

Sorry this may have hijacked the thread. That was why it was an experiment and I wasn't too sure about pitching it. Did a shite load of searching on the web with 50/50 results regarding primary or bottling strain. At the end of the day the starter tasted fantastic (similar to a white Hoe) so...

Didn't step up at all. Don't have my notes but I think I added 4 tablespoons of DME to 500 ml, boiled, cooled, then added the dregs of the 2 bottles (into a longneck with an airlock). Had nice activity going in about 3 days with a big head. Made the starter on Tuesday and pitched on Sunday...

Hi guys. First post here. Thought I'd better reply to that one cause I've only just put my first batch in my new keg which just so happened to be a wheat beer. This is what I used. ESB Hoegaarden clone 3 kg kit. 500 g of flaked wheat steeped for 30 mins at about 70 degrees 250 g capillano...