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OK just sampled some from the fermenter, down to 1.020. Taste's reasonably intense to me, but I've never had Idris. There was a bit of a kick from the chilli, but not too much for me. I made the wife try it too though and she said it was too spicy for her.

It's actually Chris haha. I buy locally, mostly from 41 pints in north rocks or Dave's homebrew in North Sydney.

22L in the fermenter, but I'm assuming I'll lose a fair bit due to all the crushed ginger. I haven't used these particular ones in brewing before, but they are off my chilli tree and I use them all the time. They were small ones which is why I used 3. I'll see how it goes, I love spicy food...

A bit over 24h in and smell from the fermenter is pretty good. I ended up doing 1.5kg ginger 1kg brown sugar 1kg raw sugar 3x bird's eye chilli Yeast nutients US05 I'll backsweeten with some sugar in the keg.

I remember reading someone else contemplating it but cant remember if it was on here or somewhere else. I've used galangal in Thai cooking before, but not for a while. I don't know the taste/smell well enough on its own to guess if it would be any good, but sounds worth a try.

He hasnt been on the forums for 2 years, so doubt you'll get a reply haha. I use bairds maris otter and gladfield pilsner as my base malts.

Yeah I ended up just washing and chucking in the food processor. Next time I'll try blender with water. After pouring it into the fermenter I noticed that all the chunks of ginger were sinking, but the chunks of skin were floating. Next time I'll try to scoop most of them off while I'm boiling...

OK based on advice here just went down to a local Asian grocer and found ginger for $12/kg. Much more manageable! Do you bother peeling it? I'll keep some aside and plant it too.

I'm super keen to make a ginger beer, but the price of fresh ginger is pretty high. I was hoping to substitute some of the fresh ginger for the jars of crushed ginger from coles/woolies. Does anyone know if they are a 1:1 substitute by weight?

I always fill past the gas line, just vent using the prv until head starts blowing out. Never had an issue. Never had beer in my gas lines

Honestly, why join the forums just to stir more ****. There is enough here already. The KL replay was not shitting on any product. It was generic points. If you want to read into more than that, that is your problem. Most of us here have had enough of this garbage.

Not personally, but read that adding SMB at packaging helps a lot with oxidation.

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What pressure is the hop bong rated to?

I've done it many times, overnight, and over the work day (mash in, then go to work, finish in the evening). I just wrap it up with half a dozen towels and let it go. Doing it this way I usually get higher efficiency and a more fermentable wort, so I dont use this approach when making a beer...

I am really hoping to enter again, but havent brewed in 6 months due to home renovations. Getting the new brew area set up now. Need to get a move on.

Thanks Dunc, I might see if the mrs has an old hairdryer I can pinch for keg drying. I was thinking vinegar as i thought it was really good at killing mould and stopping it from coming back.

Hi all, I'm assuming like many of you I am over this damn weather. My house is getting smashed with mould. It is even growing on my glass pool fence and my north facing windows (on the outside)! The latest thing to bite the dust is the neoprene jacket for my guten. I'm going to try to recover...

Wow I've never used it that cold. Good to hear it still knocks it over relatively quick, I'll have to give it a go.

What are "the 2 main Sydney ones"? None near me have it. My local stocks KL stuff, so if KL started selling it he might stock it too.