Search results

Australia & New Zealand Homebrewing Forum

Help Support Australia & New Zealand Homebrewing Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
  1. outbreak

    Cubes From Cleaning Products

    I find the 25l cubes great as the wort has expanded from being so hot anyway so I have very little headspace to squeeze the air out and the next morning the cube is usually concave on the top because of the wort cooling and retracting.
  2. outbreak

    Has Anyone Converted A Commercial Keg To A Home Brew Keg?

    IMO I'd turn it into a kettle/tun etc.... sounds like a big hassle seeming as you can get second hand 50l kegs and you just need to buy the fittings...
  3. outbreak

    How Do You Keg?

    I chill and leave at serving pressure and its usually carbed at around day 5. It works well for me
  4. outbreak

    Online News Article On Beer Tax - Www.fairgocraftbeer.com.au

    I don't want to knock what these guys are doing in terms of the petition as I think its great that they are pushing for change, but how effective is a petition? The govt doesn't care what we think at the best of times! Is there a better way to lobby for this? We need a home brewer in parliament...
  5. outbreak

    Show Me Your Growler

    I have one with a large elaborate metal handle but would like one with the small circle like handle that you see on amerixan sites.... Anyone know where you can get those?
  6. outbreak

    Afl Supercoach 2011

    1. Pennywise (Uncle ChopChop) 2. raven19 (Ravenous Ravens) 3. husky 4. Kleiny 5. Fourstar 6. DrSmurto 7. Kirem 8. Kevman 9. Jayse (Sonic Brew) 10. Fatgodzilla 11. Outbreak 12. 13. 14. 15. 16.
  7. outbreak

    How Do People Sterilize Stir Bars For Stir Plates?

    I put mine in the flask while im boiling the wort. My stir bar is teflon so I didnt see any harm...
  8. outbreak

    Naturally Carbonating To 3.5 Volumes Co2

    The beer line restricts the speed at which the beer can flow, the longer the hose the higher the restriction. So the higher the carbonation the faster the beer will pour, which you then counteract by slowing the flow with longer hose length hence a smaller head. Well thats my understanding...
  9. outbreak

    Bunnings Fermenter No More?

    DKS has it right, I haven't been at the shed for around 4 or so years now... Thank god. Edit... I mean PFS
  10. outbreak

    Taphouse's Hottest 100 Craft Beers 2010

    10 points for their marketing, im not saying the guys are stupid quite the opposite they are most likely very smart . I am sure they actually have it in them to make an amazing beer too! However, they are just making safe beer for people with "educated palettes."
  11. outbreak

    Taphouse's Hottest 100 Craft Beers 2010

    If the Vale Ale was a good beer I wouldn't mind. Its just another bland beer marketed as a craft beer.
  12. outbreak

    Cutting Corrugated

    +1 on the nibbler. Angle Grinders are crap for cutting mini orb etc....
  13. outbreak

    Taphouse's Hottest 100 Craft Beers 2010

    McLaren Vale Ale as number 1.... looks like marketing wins.
  14. outbreak

    Bunnings Fermenter No More?

    Check on the product label, if there is a P, X, or a D they are on there way out. They will most likely have a category S on them.
  15. outbreak

    Barley Belly's Maiden Biab Brew Day

    Each time I see BIAB in an urn I think I am going to have to go down that track! Nice work!
  16. outbreak

    Professional Vs Amateur - Competitions

    I initially thought no, then I thought to myself you arent dealing with professional gear and are doing it at home like the rest of us. However, I am assuming you are a professional brewer, its your job you do it every day. Its like on Master Chef, pro chefs couldnt enter (not sure if thats a...
  17. outbreak

    So Far So Good.

    Use the hydrometer to monitor fermentation, monitoring by airlock activity is not accurate. When primary fermentation is complete, I raise the temp a couple of degrees to hopefully get rid of any diacetyl then bring back to ferment temp for a few more then bring the temp to 1degree for 5 or so...
  18. outbreak

    So Far So Good.

    Take yourself a hydrometer reading and you might find that the initial fermentation has finished. Its a good idea to leave it on the yeast for longer as the yeast will clean up things like diacetyl. Have a taste of your hydrometer sample to! Good luck I am sure it will taste good. Don't stress...
Back
Top