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We (at work) use pushfit connections (SMC or Festo) as industry standard for compressed air. Never seen than before. Methinks it's a cheap knockoff. I've seen pushfit fittings last decades.

Beech is the typical wood used to smoke malts for beer. Peat (not a wood) is used for smoking distilling malts - where only some of the extreme flavor gets carried along with the distillate. There is obviously a huge difference between wood smoke and coal-precursor smoke. You can make a mild...

Yeah, higher mash temp mainly to get some body in there. Lower ABV but a more balanced beer IMO.

Yeah I'd be gunning for a higher mash temp to balance out the low OG.

The whole no re-use thing is just because they are light-weight bottles, known as "one-way packaging". The coopers bottles are simply heavier gauge glass. The bottles generally will only fail (in my experience using one way bottles for years) during capping or when you open it. They typically...

Hey Merlyn, we have a little Northern Beaches brew club going - search on Facebook, we always welcome newcomers! I'm down in Brookvale.

Try clarityferm, which is a drying enzyme from whitelabs. When used correctly it allegedly breaks down >99% of gluten.

Half the time there is no difference between pale malts (not ale) and pilsner malts. Historically there was a lot more difference than there is now, mainly around level of modification during the malting process. Pilsner/lager malts historically were under-modified compared to pale malts, which...

Never used freeze dried powders. If you're not keen on fresh fruit, I would suggest using flavour essences/extracts. Same advantages but a bit easier to administer and no risk of clouding the beer.

No. Never heard of that. Replace as necessary.

It caused me all sorts of issues, actually. It's the "residual pressure valve" and it's a pain in the arse. I removed it and didn't refit it as it's completely unecessary if you're not an ***** know how to use gas bottles safely. Also, the only thing that makes an o ring "food grade" is that...

If it's the low pressure side of the regulator it doesn't really matter whether nylon or polyurethane if it fits properly when it comes to CO2.

Any traditional thermostat won't be much better than +/- 3 degrees.

Biggest influence on flavour? Your taste buds and what you eat or drank prior to tasting. You'd be surprised how easily your palate can be fooled.

Carbonation is proportional to pressure and temperature, and beer composition to a significantly lesser extent. Are you just guessing or actually looking up a solubility chart? I found that my regulator's pressure gauge was desperately out of calibration. As soon as I fixed that I started to...