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I've found that by sprinkling the water, the temperature drops significantly and I can't be bothered working out by how much. (the same principles apply in the shower, feel the water temp just out of the shower head, and just above the floor for comparison). I now sparge using a 'sparge ring'...

I force carbonate using the "Ross method", and I find that the higher pressure at the start helps to 'set' the lid - and allows me to check for poor seals (as the higher pressure makes leaks more obvious) - I also spray my sanitiser over the posts to check for bubbles, which would indicate a...

Yep, redbeard, no risk of botulism, as the botulinum bacteria only produces the toxin in an oxygen free environment. If it were that easy to get botulism from the occasional sub-standard sanitation, most of us would be dead! :P

I like the missus' version the best! :D

Just happens that I'll be in Sydney next week, so will have to make sure I get down there.... getting excited already!

Snipers or not, if you put in the MAXIMUM that you're willing to pay, you'll never be outbid when you would have paid more... :o Sniping can be nasty, but only if the initial bidders are playing games too! I admit to sniping now and then, but I reckon I only have a 50/50 success rate. Half...

Thanks for the comments guys. I'm doing AG, and always do a starch test before lautering. The haze doesn't seem affected by the temp, so I was pretty sure it was suspended yeast. The brews are all using JW Trad Pale as the base, mashed at 68 deg (brew 1) and 66 deg (brew 2). Don't get me...

oh, and it's cloudy as hell!

Yeah, sorry Trent, I didn't give much detail to begin with :P I split my first starter (from an activator pack), keeping one half as generation "1", and re-built the rest in another starter and pitched to a brew. I then collected from primary, and water-washed, giving me generation "2". So...

I've used 1028 on three brews now, and I'm finding it very difficult to clear from the beer. The result is a dominant yeasty flavour. What am I doing wrong? :(

even been known to stick my thumb in the top and tip the bottle if bar staff don't have enough sense to do it for me first. just be careful you don't spray it everywhere! :P

I love this zizzle. There's a 1 in 10,000,000 chance of botulism poisoning, and a 1 in 10,000 chance of dying from alcohol poisoning. <_< So, we shouldn't be afraid of no-chilling. We should be afraid of drinking beer at all, just like Geoffi says! :P I have to admit that I started...

Not all HDPE is necessarily food-grade. If there's a non-food-grade colourant added, then the HDPE can't be classed as food-grade. And recycled HDPE can't be classed as food-grade. Anyway, will this be a problem? Dunno. Apparently most of the HDPE that's white or natural is fine, and there...

Dang, warren you're too quick

Miltons is actually sodium hypochlorite, aka bleach, but it's 'pharmaceutical' grade... so a lot more expensive than 'standard' bleach. I'm not sure what advantages there would be of Miltons over bleach.

:rolleyes: Fair call - but for someone who's already got all pin-lock gear, it's prolly difficult to increase your number of kegs without someone selling some off. Any offers before I ebay em? :D

I think that sometimes the smaller pieces are left because of their proximity to the edge of the tun - to avoid channelling. Good luck with all the cuts, I remember it well.

I have 2 surplus 19L Pin Lock Post Mix Kegs for sale for $90 each. They are both in perfect working order and I have some spare o-rings for the rheem-style lids. Pick up preferred. I'm in the inner-south of Adelaide. Pin lock kegs are like hens teeth... PM me quick if interested! :beer...

Does anyone know the correct profile for Dark Muscovado sugar (Billingtons)? At the moment, I have it set at the following in Beersmith: Colour 850 EBC Potential 1.036 Dry Yield 78.3% One of the reasons I'm asking is that Beersmith says that Molasses is only 160 EBC - is this right? Cheers...

I'm new to liquid yeasts, and also new to the no chill method, but I used the 'no chill' on the weekend - so I could wait for the starter to get ready - one way to get around the planning thing. (I normally work out a brew a couple of days beforehand, not enough time for a starter to really get...