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They will turn if you leave them long enough post ferment. But the krausen and the releasing of co2 keeps it pretty good for the ferment time which is pretty short, like 4 to 7 days usually.

Yeah but see all the fun had in that you just added to how alcohol, oops, I mean Aussies get a bad name! Did I get that right? :D

Trusty old Sodium Percarbonate for everything for me. Hot rinse and air dry.

Time for sure. I used the full pack of MJ Mead yeast too and it still looks like it will take three months! Its been 50 days and still looks a long way off finishing.

If you use a pitch rate calculator (I do) you may find that the whole pack is very close to standard correct pitch rate. i frowned at the 3g whatever quoted in the original recipe but then again the writer made strong points not to deviate from the original recipe. The idea is that the yeast...

Yeah I leave them as an indicator of the fermentation progress. They seem to take the same time to ferment out as far as I have tested. It is an inbuilt fan/circulated fridge.

Note the 23lt Corny keg left. (for 20lt ferments) The 55lt kegmenter on the right (for up to 44lt ferments) and space left for hyrdo samples and a 5lt Demijohn. Sometimes I use a blow off mini keg set up. If you expect blow off etc. My other fridge fits 3 X 18lt kegs plus an 11lt keg, and some...

Re- Its something about border quarantine bla bla, I cant send Rhizomes to WA or Tassy either I think. I could buy from them though, I think. Sorry for being vague. Its all been covered in past threads on this forum. Sorry I cant link the details. Not sure how the search works best. You...

10mm Stainless Rod T Bar. In a hand drill. Its 620mm long with a 125mm T. Kind find the pics of it in use right now but easy enough to imagine. Simple and it works a treat even with an immersion chiller.

I broke the rule of the Original recipe by racking to secondary. I didnt like the idea of leaving so long on the yeast cake with all that orange/and peel breaking down that slowly for what may be 3 months. It does taste good so far though.

I'm waiting for mine to show no bubbles rising. Its very clear, still tiny bubbles rising after 2 months. Top Off? Do you mean racking it? I racked to secondary after 1 month. Then recently used bentonite to clear it. Thats when I can now see its still got lots of tiny bubbles rising! I want to...

Shelf Life? Of Soduim Percarbonate. Kept well and dry etc. In an air tight Pale Bucket for eg. Someone save me the internet/ocean searching please. Surely it is years?

Now, I cant speak for current day prices will have changed but this is when I got mine 2 years ago pfff.. https://aussiehomebrewer.com/conversations/perc-bulk-buy.150208/ As I said. Damb good value! Even at twice the price etc...:eek:

Haha! We know something they don't haha... I think I'm down to ~ 14kg left now after um, 2+ years or something. Damb good value. :)

My basic Mead brews are OG = 1.123. Need the patience on this Mead stuff that's for sure. The first one I put down (Ancient Orange Mead) 2 months ago. I thought it was finished so I cleared it with Bentonite. Its brilliantly clear now but shows there is still many tiny bubbles rising. Its still...

Does it actually work? My demijohns have a domed bottom so they cant work on a stirplate. I make starters for nearly every brew I make with the exception of Mead. I just use a good amount of yeast by yeast pitch calculations. Simply being that a full vial of liquid yeast or satchel of dry yeast...

Me too. Why not!

I too would consider just leaving it at ~12c. I guess no harm leaving it at 15c either I'd think. It should be well cleaned up by the time you get back.

You gotta be farkin kidding me! There has to be better than saved Christmas cracker jokes. Do you guys actually save Christmas Cracker jokes? That is a funny joke in itself. :fallingoffchair: but kinda sad and depressing too.:(

You can help the yeast get started if you look into starters and yeast activation. Basically to make a mini brew ( a litre or two) When I started brewing I started by making starters for the yeast especially to prove the yeast is alive and active when you add it to the main brew. The Coopers...