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Van the man.

Supposedly Coopers Sparkling clone which is just over a year old and tasting better than the last one I had.

Irish Foreign Extra Stout in the glass, Stilton cheese on the biscuit.

Hops discovery on a property on King Island. https://www.abc.net.au/news/2023-10-22/beer-mystery-on-king-island-as-century-old-wild-hops-discovered/100460594?sf269828698=1&fbclid=IwAR0i-_NM26_KLvaaXqzZ1zbIjz14h18qSV9LCSBTrFXu-Syw6t7hJaQwW-E

https://www.academia.edu/38440206/How_To_Brew_By_John_Palmer?email_work_card=view-paper

Steam ale, I love the smell of milled grain in the morning.

I don't know if Palmers book is on this site but I have downloaded a few technical brewing books from it. https://www.academia.edu/search?langs=en&q=beer%20brewing%20books&utf8=%E2%9C%93

HDPE will not react well to ultra violet light, if you can get hold of some sisalation and wrap that around it will keep the soil cool and protect the HDPE.

I think your next purchase should be How to Brew by John Palmer or download the free version. Explains just about everything you would want to know. Forget pressure for now, just get the basics right.

Usually 21 litres If I use the Hop Cat then its 40 litres.

Latest bitter ready for drinking and a fine beer it is.

It does affect the IBU's as the hops are still isomerising so will bitter the wort further, there are techniques to avoid this. The other consideration is the continuance of DMS production as the wort slowly cools. It's well worth getting an immersion chiller to prevent the production of DMS...

I made one for about $24, I had one for my BM which now fits my 60 litre Hop Cat and I made one for my Guten. Just a bowl from a Chinese cooking utensil shop for the s/steel bowl and a cup with a flange. Cut the end of the cup cut a hole in the base of the bowl and pop rivet the cup on...

Steam Ale, waiting for my latest bitter to condition for a few more days before a taster.

By force carbonating the bottles you lose the added dimension of bottle conditioning. All comes down to preference but for me a good bottle conditioned beer is on par to a cask. I also think worrying about oxidised beer through a wand, or bulk priming not getting mixed throughout the beer is...

I think you would have to use it inside the house, I did notice a XL fridge along with others in the sale Saturday for three hundred + dollars ex demo or refurbished. Might be worthwhile contacting KK and getting a bargain. Not sure how much shipping is to Queensland.

If you are careful bottling you can avoid oxygen uptake but reading posts on various forums heavily hopped beers seem to oxidise far easier than standard beers. You indicate that you don't transfer to a bottling bucket, for me I think using a bottling bucket makes it easier, bulk prime add the...

I would say definitely what MHB says but I found my oxidised beer more like sherry, clear and bright not overly unpleasant by could give a splitting headache. It was old and had been through some adverse temperature changes over the time I had it.

Probably the only two, prototypes maybe?

Another use for the Kegmaster Chilli Unit when not employed in heating and cooling during fermentation.