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I can take the bottle tree off your hands :)

Refrac... I worked this out when talking to a dude at Home Make It this afternoon. Noob mistake. Still, I went home and checked with a hydrometer and it's 1.024. So still high but not as high. I think I can work on rousing the yeast for another week and get it down 10 points or so...

Hi, I hope I'm posting this in the right place. I have a stalled fermentation and I'm not sure what to do about it. OG was 1.070 when I pitched Wyeast 1968 London ESB. I made a healthy 800ml starter. Batch size is 19 litres. Fermentation temp is 20 degrees. First week fermentation activity...

Hi pat_00. Did you have a chance to take any photos of the chiller?

Sorry for the delayed reply. Thanks for the offer. I think I need something a little smaller though for my boil pot.

Oh, I'm based in Melbourne so I can pick up things and pay cash here.

I won't lie. I can't buy these things new because I'm poor. If anyone has excess that they are happy to part with let me know.

I just purchased one of these 38 litre Rubbermaid/Gatorade coolers from Geoff on Gumtree to turn into a mash tun. $50 plus postage to Melbourne. He has one left so I thought I'd help him out by posting here. Tell him I referred you :) https://www.gumtree.com.au/s-view-details.html?adId=1167333899

WTB - Mash tun around 38 litres. Melbs.

Thanks. That just saved me $200! After buying a dodgy fridge I'm keen not to waste any more money. Any good 38 litre mash tuns people do recommend?

My next upgrade to my brewing setup is a mash tun. I’ve been looking at cooler based mash tuns and weighing up making my own vs buying one that’s already been built. I’m price conscious so I’ve been leaning towards making my own. Anyway, yesterday I found this on ebay...

Another water question from me. I’m brewing an IPA tomorrow. Brew in a bag with a sparge. I’ve been mucking around on BrewSmith for the last couple of days trying to work out my water additions. It seems I want: Phosphoric acid to bring PH down from a forecast of 5.67 to 5.2 And small...

I’m brewing an IPA this weekend and now that I have a temperature controlled fermentation fridge I was thinking of experimenting with slowly increasing temp over the course of fermentation. Does anyone have an suggestions on how best to do this? E.g. what temp do I start at and when/how much do...

Hi, Just looking for some advice regarding Ph Meters. I've never used one before. I can see there is a lot of variance in price between some meters. I was looking at either of these ones: https://www.grainandgrape.com.au/products/category/search/7PH%20METER%20BUDGET--ph-economy-ph-meter...

Hi, I’ve never really played around with my water before but I think it’s time to start. I’ve been reading through threads on this forum and it looks like I’ll start by adding some calcium sulphate to the IPA I’m planning to make. This is based on reading this article...

Final dumb question for the day... BB stands for?

So Cara and Crystal are the same thing?

Oh, also. I notice in the original recipe I quoted it says Caramel Malt (20L). What does the 20L signify? The Joe White Cara doesn't have this after it.

Thanks Mark for your detailed reply. I'm happy with the recipes volume so I don't need to convert the grain amounts. This should leave me with 20 liters in the fermenter. Looks like Grape and Grain have what I'm after. Briess 2 Row Joe White Vienna Joe white cara (out of stock) Bestmalz...

Hi, Just looking for some advice on converting an American recipe: Malt Pale Malt - 2 Row 4989.5 g Vienna Malt 453.6 g Caramel Malt (20L) 285.8 g Melanoiden Malt 226.8 g Munich Malt 226.8 g CaraPils 240.4 g hops 75min (start) Citra 28.3 g 15min Citra 28.3 g 5min...