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There's no real restriction on homebrewing in Australia for personal consumption, so go right ahead and do your best. Any information or help you need, just ask on here, that's what the forum is all about. You will need all the relevant licences etc if you brew on a commercial basis but, as you...

G'day Twillz35. Welcome to AHB, and enjoy the forum.

Ooh, just round the back of the hill from me!

Appears to be Brisbane QLD.

Appears to be Stawell in Victoria.

20ºC is not too bad. Probably better if you could get it down to 18ºC, but with the kit yeast you should be OK at 20ºC. I wouldn't worry about it. I tend to pitch my Pale Ales and Bitters at 18ºC. but let it free rise to about 20ºC after the first couple of days fermentation.

And from me too. Happy New Year to all.

6 weeks minimum? Nah. I start drinking mine about 2 weeks post bottling. They're fine by then, although some styles will still get a bit better over time, others don't. My Pale Ales, Bitters, and Porters are very much OK after 2 weeks but do keep improving a little over a few more weeks. Others...

Be fastidious about cleaning and sanitation. Dechlorinate your water. Either filter through a carbon filter or use a Campden tablet. Pitch enough yeast. If doing kits, the packet under the lid likely will not do a sufficient job to fully attenuate. Temperature control during fermentation. If...

Merry Christmas all, and have a great and happy New Year.

G'day Keys, welcome to AHB. Enjoy the forum. Mount Maunganui is a great part of the NI of NZ. Had a lovely holiday there several times in the early 70s when I lived in NZ.

I prefer physical, but have and will again use online as needed. Sacks of malt are obviously physical, specialty yeasts etc I will get online from Brewman.

Nice, one of my favourite styles, although I brew all grain.

Hell Zaven, welcome and enjoy the forum. What styles do you prefer to brew?

Bargain. Shame I'm in Brisbane.

I've done that in the past. You can harvest the yeast from your batch when you are done, and use it in your next batch. I use liquid yeasts, but make each one go for 3 or 4 consecutive batches.

G'day Les, been along time since we've seen you. I've moved from Port Stephens to Brisbane, so won't be back at HUB again.

And g'day and welcome to you. Enjoy the forum. What do you like to brew, and what system do you use?

At 1.006, it's over. The bubbles are residual CO2 releasing slowly. When I use an hydrometer to take measure a sample, I always spin the hydrometer to release the CO2 and wait a few minutes for the sample to settle before checking the reading. You might well find the true reading is then closer...

I'm not sure, but is this linked thread the one you might be looking for? https://aussiehomebrewer.com/threads/brewfather-scaling-for-mini-biab.101255/