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Has there been any change in gravity? Has your wort dropped in pH? (perhaps just tastes a little sourish in the absence of a pH meter) Seems pretty quick for wild yeast but could be. As a sweeping generalisation: If you have yeast then gravity would be falling. If you have bacteria then...

With respect, I don't think this is the right advice. I think that getting an accurate hydrometer and learning how to use it properly is a far better plan than arbitrarily relying on a pre-determined period of time to judge if fermentation has completed. Airlock activity isn't necessarily the...

I did a Manuka Smoked barleywine which was basically 99% smoked malt and 1% carafa II. Just bottled @ 11% ABV+. She sure is on the smokey side!

Outrageous!

Any word on when / if 3739PC will be released Brewman?

Getting back to the original post, if you are looking for something that emulates the sort of kit that you'd see in a brewery, you are going to be shopping for a 'pilot brewery'. This is what some breweries use to make test batches before scaling them up to full production sizes. Hold on to...

Legend. I'll place my order later this week if that's cool. I'm on the road at the moment (Melbourne) and my travel schedule is not conducive to impulse purchasing / overspending (which you know I love to do...)

I did a 70% vienna / 30% wheat with 8 IBU FWH and the following in the WP: Whitbread goldings and challenger (+10IBU) + chamomile flowers. Was amazing.

Far out, I don't need any more yeast but the 3822 is amazing, so please put me down for one of those. For folks who haven't used it before, it attenuates really well, has a really balanced phenol / ester profile (not over the top) and it also produces quite a bit of acid (for sacc). Great in...

Oh and this Mexcan lager that was 80% atlas, 17% flaked corn and 3% vienna with 12 IBU of Saaz at FWH. Fermented with the White Labs Mexican lager yeast. No finnings either - 6 weeks at 0C in the keg. Low BG levels in atlas lead to super clear beers (at least that's the way I understand it).

I love the malts from Voyager and pretty much use them exclusively (save for some spec malts from Gladfield and Weyerman) The IBUs have a recipe thread for Voyager malts, here are a few of mine: Witicale 50% Atlas 25% Triticale 20% Winter wheat 5% Oats Mash at 66C. 15 IBU of saaz at FWH...

Boil in HLT full of water for 10 mins, let it cool a little, add PBW, leave for an hour or so, rinse, then leave to dry out.

This is the play. I've been using this of late: https://www.kegland.com.au/stainless-steel-hop-tube.html it's awesome. Currently packed with 250g of toasted coconut in a porter keg. Only slight modification is to shorten the chain so it is suspended in the keg rather than sitting on the...

I use a thermapen. While expensive at first, it's way better than the 10+ thermometers I bought that never seemed to work properly.

This is the call! Join a brew club and talk to folks there. If you are in Sydney then there is the ISB club which meet regularly and has some award winning brewers as members. Check them out here: https://aussiehomebrewer.com/forums/isb-inner-sydney-brewers-club.36/

100% brett or some other wild yeast. Leave in your keg at room temp and hook at gas connector and some tube up as a blow off tube. Might be great, might be a tipper; only time will tell. Also, you are going to have to bomb that PET fermenter. Fill up to the brim with hot water and give it an...

Steve, could you please add the 3725-PC to the website so I can put the order in?

Eeeeeeepic. Time to brew manuka smoked BDG! EDIT: @mongey are you ordering anything else from Steve? If not, I can include your yeast in my order and bring it to your house to save on shipping.

You could be picking something up on the transfer from the boil kettle to the fermenter. You could isolate by doing a no chill batch (or buying a fresh wort kit) and giving it a go. Some of the folks in our brewers union [nee club] noticed a sharp decline in infected batches after...

Do you chill or no chill?