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So talking up to a six way manifold. Shut off taps etc. For me its 4 for kegs, one for a long line for transferring, and all other easy co2 connect situations and one spare. Check valves, and no leakage, is a must! ?

Most home brewers equipment is pretty simple so it comes down to knowing how to tune your own beers. Its not easy. I'll have 3 kegs of different beers and different preferred carbonation levels. Home and mobile sometimes you just disconnect a beer that is overcarbed and let its own pressure pour...

Good tips above. try them all. I like my beer well carbonated too and its as simple as turning down the serving pressure as mentioned when serving. Keep the keg connected to 12 psi when not serving or you can lose some carbonation if kegs are left at lower pressure. Pre serving you may need to...

I would have walked out with one of those 20lt pressure fermenters but they're not for sale yet. o_O Funny seeing this evolution. Its like a see through corny keg. I love this new age **** we can do anything now. :cool:

On the note of hops into the fermenter as well. Actually, the debate. I prefer not to cube hop because of the vegetable matter of the hops can give a kind of bitter flavor when left in solution for too long. If your fermenting soon then its ok but I would go to the effort of straining the wort...

I am considering buying it. Just thinking out loud. :)

$50 bucks? I'd be a little wary on such a low price. Then again I want to brew some Cyser. 9lt batch. I can use my 11lt / half cony keg. That cost ~ $130 bucks etc. I think people need to consider the long run over a fad and fail situation when comparing the various scenarios. Buy the heavier...

Using that little satchel of yeast in the kit you will be massively underpitched. (No were near enough yeast to do a good job of fermentation) so any other microbiology (bacteria or wild yeasts) can get up in numbers as well that could explain the off smell and taste. As well yeast that...

Bottles need to be brushed inside everytime IMO. Some residues left from beer can be stubborn, like hop resin. You may not see it but its there and will accumulate each use until it is visible.

Very happily picked up my 4 sacks at KK today thanks to Uri's help letting me back my car in during the rain etc. Have to say Voyager Malt is very nice looking packaging. Very crafty and hardy look to it. Thanks again @wide eyed and legless. You da man! :)

I'm keen and can pick up at Springvale. I'll grab 100kg. Lock me in that for now if possible. 50kg Pale Compass 50kg Pale Schooner Either or both. Or Atlas also acceptable for what I want. Cheers Dan.

Lavatools. I got the Thermowand and tested it side by side with the genuine USA thermapen and it reads exactly the same from low to 100c.

Heavily Hopped Ale mostly but I can brew anything I want. Franga SE Victoria.

Probably too late now how did it go? Brewed with home grown hops a lot I rate my Chinook around 9% AA. Have used them for all boil time additions.

The only dry yeast I've used for NEIPA was S-04. It worked nicely. Mash highish to reduce the attenuation. Go big with dry hops. The best NEIPA I've got was chilled brew. Tiny addition for bittering around 10 IBU. Big flameout addition. Bigger Hop Stand addition and big dry hopping. Total hop...

Age old respected hysterical breweries kept repitching the same yeast on the same brew. Indefinitely. This is how yeast can mutate to become a breed of its own. When I have failed in keeping a strain it seems to lose its original flavor signiture and take on a Belgian character. Like kinda wild...

Harvested Yeast that is 8 months old will be considered as zero viability by yeast calculators. It will eventually start up but when I have revived yeast that old its not as good , or the same character as it was when fresh.

Bugger! @Fleabag. I hate when things like that happen. Thanks for the re- heads up. Best to pack the thread heavier with the plumbers tape. Use the better plumbers thread stuff or twist the tape into thread and bind tight into the thread heavy. Then tighten to the best alignment. ;)

I take Pale Malt as Base Malt. I think that has been the standard for centuries. We are blessed with all the options now days.

I somewhat listened to this podcast while brewing. https://www.experimentalbrew.com/podcast/brew-files-episode-40-session-mead-kiley-gwynn It talks about Session Mead. Lower ABV, carbonated, served chilled etc that can be in your keg in two weeks. It talks about multiple additions of yeast...