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Probably needs defrosting

And never will be if you mean LA-01. Beer made with this yeast has a lot of unfermented sugars so refermentatiom is highly possible so you can end up with more alcohol than intended. As beer made with this yeast needs to be pasteurised it’s only available to commercial brewers who have the...

Why not go a few steps further and make this a Delux Kegerator. Stainless Steel top with a built in draining drip trays and if possible with an integrated glass washer. This would add significantly to the cost but still a better alternative to the Grand Deluxe (I have a 3 door one) for home use.

Makes sense. Not worth stocking if no demand for it. Instead of VooDoo similar results were obtained using a mix of Melanoidin, Munich, Crystal & CarPils but it is just easier to use VooDoo. Will shoot you an email when it's time to order.

I would buy it but won't be able to pick up until about april.

Will you be getting any VooDoo? I have found this a very useful addition.

I have used Beersmith for many years. Once you get used to it you’ll find it does everything you need. Have also tried Brewfather and Brewers Friend. These also work well but Beersmith seems more up to date wth ingredients available in Australia.

By Shakebeer

Would be very handy to have these, count me in.

You must live close to the bottle shop if you can walk home with ONLY six!

No they don’t. Lagers do not have any yeast left in the bottle. You can use Pale, Sparkling or Mild and probably the other Ales but I have not tried the others. To harvest the yeast place at least 3 bottles of your selected beer in the fridge (6 would be better and you won’t be as thirsty.) and...

80 to 100 minutes is probably a bit long. Once you get to know your brewery you can cheat. I have stopped doing stepped mash some years ago and the beer is just as good. Typically I underlet at 50C and do a slow ramp to 67C over 60 to 70min. Ramp speed is then increased to reach 76C mash out...

Seems to be working here but it is very slllooooowwww.

I think you are missing the point of cold crashing. Cold crashing at approx -0.1C is to allow suspended yeast and other things to settle to the bottom of the fermenter prior to bottling or kegging. If Cc in the fermenter don’t worry, there will still be enough yeast to carbonate your beer if...

The Rewards and Referral link just does work. Where it says "Simply login, and then navigate back to this page and you'll see your available points and ways to redeem." when you do you just go back to where you were and no further actions seem possible, or am I missing something? Also the...

If the receiving keg is COMPLETELY purged of oxygen then why waste gas on pushing the beer into it. Does not matter if it is carbed or not. Make sure the pressure in the receiving keg is a equal or a bit higher than in the fermenter. Connect the fermenter gas post to the keg gas post and use a...

Referring to previous posts by others suggesting bananna & cloves character. BE256 is not supposed to be phenolic and should not throw these characteristics. If this is you what then use a yeast designed for this purpose WB06, BE-134 or T-58. I suggest you use BE256 within the manufactures...

I have been using BE-256 for many years with good results. This yeast can cope with high alcohol levels but it is also suitable for a wide range of ales.Keep the temperature at 17 to 18C for the first few days of fermentation and you may then increase slightly. I have never noticed any...

Maltodextrin is a mainly unfermentable sugar. It is used in some K&K additives such as "Beer Enhancer". It is used to add extra body to the beer. Try it out.

Is the back of the fridge metal or plastic?