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You'd have to have something to keep the freezer from getting to sub-zero temps. Just use a fridgemate to adjust to your desired temp by cutting off power when cool enough. So are looking at an upright freezer (as opposed to a fridge) because of the better insulation? (Not that I know...

Screwtop (and others who directly heat their mashtun), Do you insulate your mashtun? I have a SS keg that is wrapped in a camping mat, but still find I lose an unacceptable amount of temp over a 60min mash. I'm considering directly heating the mash tun but don't want to melt/burn the...

Benniee, my suggestion would be to use your dried yeast as per normal in the first batch, and then collect the yeast from the cake at the bottom of the primary fermenter. Wash as outlined above (and elsewhere on this forum) and re-pitch to your new brew. I don't think dried yeast would need...

facter, have you changed the length of your lines? Or, is your font & tap warm initially, and causing the foaming? You probably wouldn't have had that problem with the gun as the gun would have been kept in the fridge. This is one of the reasons I'll be going for a flooded font... when I work...

Ross, I don't understand. 70kpa will only give 2.4 volumes at 4 degrees. This is too low for beer styles like lagers. Are you saying its overcarbonated, or that the beer line isn't long enough to sufficiently bring the pressure down at the tap? I have my system balanced at 105kpa to give 2.8...

Also, I've read that the nutrient will only be useful during the reproductive phase of the yeast (it helps to increase the cell count and yeast health) - i.e. first day or so when there's plenty of oxygen around in the wort. IxM, from your post I assume that you've already got the beer in the...

Will be brewing a German Lager on Saturday morning.... taking advantage of this cold weather! (Still brewing in brew fridge but if I brewed an ale, I'd need to add heat). Mostly Pilsener malt with a small amount of wheat, Tett/Haller mix for both bittering and aroma, with Bavarian Lager yeast...

Added a link to full details for Wyeast strains, on the Wyeast Labs site.... and did a little formatting of the list.

Agree with you there. Kegging (or rather the removal of bottling) is what got me enthused with brewing again. Now that the bug has bitten hard, I would keep brewing if I had to bottle... but I love my kegs!

Hi guys, I'm being a bit lazy, but does anyone here know where to get the CO2 cartridges for Keg Chargers from: - in Adelaide, - at a reasonable price. So far I've tried Coles and BigW, but just got blank stares :blink: when I asked about them.... I already know the general answer's going to...

Yeah, but most yeasts won't attenuate that far by themselves - they use enzymes to dry those beers out. I imagine ale_snail would have told us if he was using enzyme.

I think you're referring to Wyeast 1332 (NorthWest Ale). I've fermented this successfully at 18 degrees before, and it's attenuated well but I had stable temps (brew fridge). I may be biased (because I have a ferm fridge) but IMO temperature fluctuations should be kept to a minimum. Plenty of...

Kingy, read up on "balancing" your keg system, if you haven't already done so. I used to have the same problem as you until I learned the theory and got a longer (and thinner) beer line. I rarely get any problems anymore.

40kpa is a pretty low pressure. No matter how long you left it at that pressure, you'd still end up with a low carbed beer (and you may consider it 'flat' if you're looking for something with a lot of sparkle). If you're adding 180g dextrose, you'll be getting a fairly highly carbonated beer...

ATTENDING Domonsura MAH Dr Gonzo tangent - late (hopefully D'oh, you know what i mean) BenH - for a short while. I'll probably have a grommet in tow.

Don't be scared of racking again, as long as your sanitation is good, you'll have no problems. And I've found lagering in a cube/jerry is much more convenient (frees up the fermenter for the next brew, takes up less room). Remember that a 'blanket' of CO2 is going to be easily disturbed by any...

Excellent work Dr Smurto :beerbang: Keep us informed of progress at the newest brewhaus in Mount Torrens!

Those are some very sweet looking taps hockadays, where'dya get them from?

So there's proof that another beer is a good hangover cure - especially a hefeweisen!

TEM, It takes a little while (10 sec maybe) of rocking to get the pressure to start reducing. This is because the regulator is still getting rid of the extreme high pressure in the space between your cylinder and the actual reg. You should hear bubbling into the beer at this stage, and if you...