Recent content by Rodolphe01

Hey, I sold all the kegs and gas bottles today... Only major bit of kit left is the 40L exposed element crown urn. Gumtree add removed so PM or txt (0432 six zero five 272) offers - it's already lagged with at least 3cm of foam taped down neatly with duct tape. Cheers Rudi

Just bumping this as I decided not to sell in the end after my original post but still haven't used the gear. New gumtree ad https://www.gumtree.com.au/s-ad/chermside-west/other-kitchen-dining/homebrew-set-up/1228128893 Post, PM, call or email if you need more details or have questions...

Getting out of the game, been too long between brews and would rather free up the space and get some cash... It is with regret, but just don't have the time or enough interest anymore to make the time :( I have a Gumtree ad going -...

Yep. I have no chilled in urn and pots before. I'd put lid on when still very hot, wrap some cling film around lip of lid. Dropped from urn straight into fermenter. Edit: I posted this before I even knew what a brew bucket was... As above, if it forms a tight seal you will risk creating a...

Cider produces so little krausen and yeast cake I actually ferment it and dispense it from the same keg. Never had an issue doing this and had it on the yeast in the keg for months. Also +1 for using yeast nutrient

I don't know enough about liquor licensing, but under the Food Act 2006 you'd require a food business licence (beer/drinks etc are food) where you (by definition) manufacture the beer you want to give away. You don't need a food licence to sell drinks (give away is included in the definition of...

In the original bag, in a milk crate, on the garage floor. Never had had a problem and been doing it for a few years. Rodents won't have eaten much by the time you notice them ;)

Dammit, I had to click........... skimmed over a bit of it and if you look at the nutritional panels for the beers they show 0.1% 'sugars' and then a higher amount for 'carbohydrates'. I'm not sure in labeling terms exactly what sugars means, maybe it's the 0.1% of cane sugar that doesn't...

Plenty of recipes around if you search. Personally I do 4x 2.4L Berri apple/pear juice + 750g-1000g dextrose + wine yeast. I ferment it in the keg, when finished I pour in another 4x 2.4L bottles of juice to back sweeten and then chill and carb. I attach a gas line to vent the keg during...

I'm guessing it has nothing to do with added sugar (i.e. cane sugar). I reckon it is more to do with 'residual' sugar (and probably more accurately carbohydrates generally rather than sugar as we know it). Thereby highlighting the point that 'low carb' beers aren't that much lower in energy...

Another tip....... get an 0.1g (or better) accurate scale, a cheap honkers ebay one is fine (you might already have one for hops). You will find most recipes use volume measurement (e.g. teaspoons) which is just awful. Follow the recipes once (or use as a guide), but then weigh our your...

I agree with above comments about whether you would have actually achieved pasteurisation. I can't really see how you can effectively pasteurise at home in the bottle/keg without cooking the flavour. You could try all sorts of experiments with coils etc to reduce contact time, but the penalty...

My basic tips: 20g salt per kilo meat 20g sugar per kilo meat No less than 30% fat (I find pork shoulder with ALL the fat to be the bare minimum) Prepare your meat for for grinding, toss through spices/salt/etc then refrigerate and grind when well chilled, it will mix through the spices nice and...

Yes, google was correct. Perc great for cleaning. Dump the meta and get a no rinse sanitiser such as iodophor or starsan.

Some people don't like using storage hot water system water for brewing (or drinking) because of the sacrificial anode possibly putting zinc in the water (or something). Probably doesn't apply to the instant gas hot water systems though. The water while hot might be 'safer' microbiologically...