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The 'Can Coolers' you're talking about go for roughly $250-$500. Although bigger, I would go for a KegKing fridge as you will get way more bang for your buck (@ around $400 - $600) and when you move you can set it up for kegs. These are on castors so you can push it around to get it out of the...

Natural Progression Really :icon_chickcheers:

The whole reason I'm doing this with NC... I don't want to be ******* around with mini-boils or French press's or steeping etc the next day. I just want to have a brew day, clean up, pitch my yeast and go to bed. come back 2 weeks later and fill a keg, AND have a nice hoppy APA, IPA etc. the...

Sure, that's definitely and option, and from what other brewers have said, it works well at putting that hoppy front end on beers. My (somewhat forced) "experimenting" with no-chill is to see what it takes to achieve the same result without having to mess around the next day by doing a small...

I'm putting the IBU's around 20-22 on the original recipe in this thread. I was initially chasing ~60IBU, but then again it was also supposed to be an IPA as well. Depending on the AA's, I would start at a 10-15min addition and work your up to possibly a 20min addition, or keep a 10-15min...

Kinda... Coming from someone who used to chill, and am now no-chilling the same recipes. The money you spend on throwing 250g+ of hops into each brew could well be spent on a $130 chill plate allowing you to get the same\similar amount of flavour and aroma for less hops. For my last all cube...

Thought I would just update those that were interested in this thread. This beer is coming up a treat despite the **** up. Nice cascade aroma and flavour coming through but not killing the caramunich. it's starting to balance out nicely. A couple of faults: The bitterness. If I was to do this...

Just wanted to draw attention to M^B's post above. BF

Who?

The Visit List Personally I suggest: The 2 at Barossa Lobethal Bierhaus The Steam Exchange McLaren Vale Beer company (VALE/ALE) Coopers Brewery BrewBoys Grumpys (at least the Pizzas are good) Sign up at brewadelaide (link below) before you head over and let us know your trip. we might be able...

As someone who visits Sydney 3-4 times a year just for food and beer, I will vote with my feet to visit the 4 Pines Brewery at Manly, just across the road from the wharf. My Father-in-law is from a German town called Wuppertal and as a young fella frequented Dusseldorf and Cologne for his Alts...

Photo's below. This is just before pitching, Cant see any trub in there at all. That being said, there were no hops in this boil whatsoever and 270g of cascade in the cube. might hide it a bit ;) BF

I don't see how your fridge smell permeated the fermenter which is also under pressure by CO2 pushing from the inside out. I would hazard a guess that the smell has come from the fermenter and made your fridge smell, rather than the other way around.

I did this once Kinda.... I put the scrubbie over the bottom of the pickup tube in the the bottom of the keg and the resulting beer had a funky metallic taste all through it. So I decided against scrubbies in my brewery.

Wait! Whaaaa???

I don't usually have that much trub in my beer, but like I said, having it there doesn't bother me. Nope, usually about 24hrs before I keg I roll the cube back and swap the plug for a tap. let anything that stirred settle for that 24hrs. When Kegging I usually dump the first 500ml to 1L to...

Take the spring out and stretch it out a bit. Also a little bit of food grade lube around the O-ring wont hurt. the spring will push harder to seal it up and the lube will help with the seal. as for the swingtops... get a second bottling wand, pull the end off it so it's just the plastic tube...

Yep I did read that when starting this experiment. The thing is there is so much confliction in so many elements of home brewing, and not knocking QldKev's thoughts on this, but I find its best to work it out for yourself and what works best for you. the biggest hurdle is the "What If I make a...

Just an FYI... This was my all cube hopped beer. I sucked most of the trub into it and fermented on top of it. the beer is probably my best no-chill to date. Notice the Trub?

I'm thinking that based on the last one, it would be a good thing just to boost the aroma... the 160g I'll be dropping in may be a little excessive, and i'm thinking it'll need a few weeks longer in the keg to settle out the "grass". But since I want flavour and a "smack in the face" aroma to be...