Recent content by gareth

I keep my mead at room temp (and drink it at room temp) for at least 3-6 months to mellow out, always ends up being crystal clear. Some of the best mead I've made is over 12 months old.

Venom isn't currently on tap but there is a great cherry lambic going.Try the Rumpole, actually try as many as you can.They're usually happy to give you a few tasters for free

Enjoy! The Goat is great for beers but I prefer the Royston Hotel for food, also great beer on tap.About 200m up the road from the Goat.

You were drinking the Kembery from the Wig and Pen brewery in Canberra.

Just brew properly and go with your first idea and later grow that system.

Drinking one as we post :lol: What an awesome beer when fresh and properly handled. 20l 75% 60min mash 67c 60min boil 7.5 EBC18 IBU Pale malt 3.7 kg Rolled wheat 0.2kg Wheat malt 0.2kg Galaxy 13.4% 8g at 60min Galaxy 13.4% 55g at end of ferment (leave for 4 days) US05 ferment at 18c until...

Hi, I use an oxygen regulator and have it at 1l per min for a min, so 2l per min for 30 seconds should be good. Ive been extremely happy with the end result.

http://www.canberrabrewers.org You must be a member to access the forum, feel free to drop in at a meeting sometime. First Thursday of every month (not January) @ 19:30

ditto

Try gumtree

Ditto

James, just got back from Melbourne...give me a shout sometime.

Very interesting I seem to be having the same problem. Im doing a troubleshooting brew tomorrow, in preparation Ive switched to caustic soda to clean the hell out of the fermenters and instead of using Starsan Ill be using Oxonia tomorrow. Anything that gets into contact post boil will be...

Hence the need to bulk buy

I was there a few weeks ago and a lot of the JS stuff (Taps, umbrellas and so on) where all Blue Tongue branded. All the Blue Tongue beers were on tap and a few other commercial ones. None of the JS Specialty ones where on tap, Ive heard the owners had a falling out with JS (No idea if there...