Recent content by Yeastie Beastie

Seems like the more posts you have gives you the right to be a know it all smartarse.... :ph34r: In the nicest possible way. I hope your temp controllers have arrived guys.

BOTH SOLD

$30 for the Mashmaster Fridgemate anyone? +$6 postage Australia Wide.

STC 1000 all yours mate......

FOR SALE.... 1 x Fridgemate with 2m leads in and out. With original user manual. 1 x STC 1000 with 2m lead. 1 plug for cooling, 1 plug for heating. Both in great working condition and order. Highest offer for each or both via PM wins. Each WILL attract a charge of $6.00 for Australia wide...

As I have just given up alcohol I am in search of a good ginger beer and this one strikes me as one that is both good in ingredients and made by someone with a firm brewing background. Is it as simple as removing the yeast to make it non alcoholic and obviously removing the fermenting process...

I have had a few cracks at doing a Ginger Beer myself. After a few failed attempts, curse words and even the kids laughing I came up with one that was easy/lazy and tastes not too bad. 1 x 900g Can Brigalow Ginger Beer. 1 kg Coopers Dextrose. Add 3ltr warm water to fermentor, add goo and dex...

Found out today the one on the right was built by a bloke in Wedderburn VIC, only 30 mins away from here. He had one arm and made awesome beer apparently. The handle is nice and long so he could tuck it under his stump... How I found out was I did an AG brew with an old chap here last weekend...

IMO Lose the airlock and lid by using cling wrap. Lose the tap - bacteria funpark. After fermentation syphon to a bottling bucket with sanitized tap and bulk prime.

+1.

Good work Can. It does make it taste better when you put in that little bit of extra work. I did the same here and started growing my own hop plants but they got washed away in the floods but round 2 hops will be in when the time is right. Is the recipe for the Fat Yak clone from the DB or is...

Bulk priming is definately the way to go and plenty of info here on it but don't get caught up in the "complexity" of it 'cos it is not that hard to do, especially if you have a spare fermentor/bottling bucket. I found it daunting when I first researched the idea, but in a nutshell....it is dead...

My local has it both on tap and in stubbies. Personally I believe it tastes better on tap, probably due to being in the glass and the whole aroma thing. Either or it is a bloody beautiful drop IMO.

Last month here in Charlton, Victoria we had a pretty full on flood but we are back on track now. The day after it peaked I went to my house (by boat lol) to see how my house looked and what the damage was. After wading through metre high water in the house I headed for my back laundry where all...

Agree to the airlock thing but just like to add - take daily hydrometre readings and when you have 2 consecutive days @ the same reading she is ready to bottle. That is without going into anything overly tech and confusing.