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Hoppy days have dried saison yeast on special, stock up and use that. If I need quick supplies one goes in temp control and one saison out at ambient.

Awesome work, when I came up with the 2 pots on the stove top with esky mash tun (including BIAB bag in esky with sparge in the esky) and then ghetto lauter (and the various iterations therein), it was on the back of this method and lots of in-depth discussion with RdeVjun. Just goes to show...

Awesome time to grab belle saison for a quick ambient at Qld temps brew and the EKG looks awesome as well.

What Rocker said. Plus, Bunnings has a fermenter that will do the job for approx $20-25. It'll save your money on carb drops too. Another thing with bulk priming is that if you have mixed bottle sizes (I've done one batch with 500ml, 568ml little creatures, 640ml craft tallies, 750ml...

And I generally nick a kid's panadol syringe for the job.

After you pour a beer from the bottle into the glass, you do what Mants says. Suck up about half a syringe and push back into the beer now in the glass. It give a pretty good imitation of the creamy guinness style head without the need for a handpump or Nitro.

One for me but that's personal taste. Syringe hand pump after pour finishes it for me.

Basically calculate out (brew mate will do the trick, as will online calculators such as this https://www.brewersfriend.com/beer-priming-calculator/ ). Way I do it, is dissolve the sugar first in hot water, then put into sterilised fermenter and run the beer through a tube onto it - the gentle...

All my porters and stouts have been better after a minimum of 2 months, but ideally not drinking until 4+.

Batch priming is your friend. That way you can control your sugar per litre in a better format than "1 drop or 2?".

I've done this with old packets of Wyeast and tubes of White labs. Wyeast was a smack and wait a week jobbie and as I was thinking of throwing it, it was viable. With the WL, a couple of stepped starters got her up and running.

Another option is an adaptation of my two pot stovetop method, whereby you mash in the esky, thus creating the headspace needed to make 30-odd Litres (because the headspace is no longer taken up by grain). Bucket in bucket lauter and then run into the pot. It's pretty ghetto but it does work.

You and cocko back at around the same time. AHB universe is reaching equilibrium again.

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Free stuff. Basically some kegging odds and ends such as 2 online and one 2 to 1 gas splitters, strapless clamps for lines. Also have stuff for making a DIY stir plate magnets fan rocker switches Also some vials for freezing yeast and a Coopers hydrometer. Take it all please and quickly...

Can't be stuffed finding the other one.

Yeast stuff gone, capper still available.

As we're making some changes that will involve me not being around to brew for a year or two, I'm selling off the leftovers of the brewery. For sale is my 3L Erlenmeyer flask (less than a year old) and home made stir plate. It gets a steady whirlpool going that doesn't overdo it, so I can get...

Capper still available.

Have Saison yeasts on hand for non temp control, especially if you live in QLD or nearly that far north. It's good also, if you need to knock out two beers at once to replenish supply and the ferm fridge only has so much space.