Recent content by TheEvilPenguin

I already have a 40L Aluminium pot (but no chiller yet) and a couple of fermenters/cubes from 17L to 23L, so I have the essentials for larger extract/BIAB batches. I got these so I can do some smaller trial batches (and practice :)) and maybe try an AG batch.

I might head back tonight. What would you do for an airlock with one of the small cubes? Cling-film and rubber-band or drill the lid, put in a grommet and use a bubbler/blow-off tube? So far I've only fermented in my Coopers fermenter with the pre-drilled bubbler hole. Thanks

Hi, I just bought a few nice items for doing smaller batches and thought some people might be interested in the same stuff. I got a 16L stainless pot on special from Big W for $30, and then a 3M coil of copper tube for $10 from Bunnings in Altona - much cheaper per meter than the larger coils...

Newbie here, and I don't have any experience with this kit, but I do have a few suggestions that have helped me: Make sure your fermentation vessel is completely sealed Take Hydrometer/Refractometer readings over a couple of days and look for any changes Airlock activity usually indicates...

I'm a bit of a newbie too, but from what I understand a Saison can vary a lot, and while a lot of recipes I've seen contain some wheat I don't think it's mandatory. I think what makes it a Saison is the different compounds, and so flavours, that the yeast produces. I've read somewhere that...

I'd picked this yeast because it's listed fermentation temps are pretty close to ambient temperature in my part of the country - I'm not sure if my girlfriend would understand me plugging in my heating belt during summer :) I'll refrain from cooling it if things heat up though :)

Thanks for the reassurance. What sort of period would you suggest of getting stable gravity readings before I bottle? Or is there some way I can figure out what my FG will be in advance? My refractomoter is a pretty cheap one so I'm not too confident in its precision and if I keep doing...

I started fermenting a high-gravity wort with Wyeast Belgian Saison (3724) on Thursday night. Original Refractometer reading was 18.5 Brix (~1.073) and by Friday night it had dropped to 14 Brix (~1.043). Since then it has hovered at 14 Brix and there doesn't seem to be any activity on the...

Hi, This weekend I pulled out my old fermenter and had a go at a hopped extract kit I had lying around (a Coopers english Bitter). I forgot about temperature ranges for fermentation, and lets just say the fermentation was a little vigourous. I have a 40L stockpot coming in the mail, but I'm...