Recent content by swiftyb

The other consideration is volume - how much are you making vs the kit suggesting (eg. if you're making a 23L batch, but the kit suggests 19L - then there is ~20% difference - your beer will be 20% lower ABV). Cheers

Look into Kveik yeast - I've had batches fully ferment in less than 3 days, and can handle higher temperatures. Have just turned over a batch in a week using it. There are some styles that will naturally align with the yeast flavours and phenols - Hazy IPAs for example. Cheers

I've been using sodium percarbonate for years with no troubles. That said - more recently I've been pre-washing with PBW and noticed that it has removed some of the stains on the plastic. Pretty sure that PBW breaks down organic matter, whereas the sodium percarbonate is just a sanitizer. TLDR...

Bit of a hijack - can anyone recommend someone in Melbourne? Same deal as above - inner suburbs.

Subscribed and in the running!! Cheers

haha I was being diplomatic. Absolutely I could buy one - or three in my case - It'd just set me back ~$400AUD which I think is a bit pricey. I guess similar to the tilt / RAPT pill - I suspect the RAPT will be as good if not better and 1/5th the price... I might just suck it up and get the...

Hey @KegLand-com-au , I posted on FB but didn't get a comment - it came up again yesterday - any thoughts on producing a similar product to the Plaato Keg? I think there is a bit of interest and can't imagine that they'd be too complicated to manufacture. Also cheeky question - any ETA on the...

I'm going to throw Fixation IPA into the mix - to me this beer is delicious

Hi All, Just got my Certified Beer Server and want to push myself a little further to get my Certified Cicerone qualification. I think it would be easier to study with a mate, potentially could split the cost of things like tasting beers or an off flavour kit etc. Putting the feelers out...

Can't think of a pils - but similar style - the 2 Brothers Kung foo lager is pretty delicious for the style. Generally wouldn't touch a pils / lager - but highly rate this one.

Hey Wombat, give the fermenter a good shake or two - the temperature you're fermenting at seems quite high - usually I try to keep it below 24 degrees. You may have killed off some (or all) of the yeast. If you can get the temperature down to 18-20 and have some spare yeast - maybe throw it in...

Consider me in! :)

What about temperature difference? As in was one reading taken when it was significantly warmer than the other?

I'm really enjoying Sail and Anchor IPA... very tasty

The only concern I'd have is by splitting a brew for secondary ferment into two containers - I'd be worried one will end up with more yeast than the other. Happy to be corrected by a more weathered brewer though :)