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I'd like to see those: SS ball locks 58L Kegmenters (Kegland mentioned) Glass Carboys (for aging Sours) Wide range of Yeast & Bacteria 15A and above components for e-brewery builds Bring back Nathan Kegmenters with 6 inch triclover lids. Spunding valves that some with a gauge at least to 30 psi.

So you're still aiming for a 'beer' as we know it, i.e. hopped, boiled fermented wort? The approach there is pretty close to how a kettle sour is done. If you were aiming for a more kombucha like drink, I would let it go and drink it when you've reached the desired level of kombucha-ness. As...

Nothing wrong with this approach at all. If you're interested in learning a bit more about the recipe, ask the shop to provide the ingredients list. It'd be a pretty rubbish LHBS that wouldn't put one together for you. Most shops I've dealt with are falling over themselves to provide advice...

RDWHAHB

I don't mind the valve, I just wish it was more adjustable and came with a gauge that covered the required range. Spunding valves are not strictly sanitary so having one built in could be problematic. I like being able to remove it and pull it apart for cleaning.

2 bar is 29 psi which is more than enough for brewing purposes. Will let you fully carbonate most styles at warm temperatures and then cold crash.

I do double batches (10 gallons) and find the 50 litre kegmenter is fine. What I'd prefer is a bigger tri clover fitting on the roof. I understand there'd be a cost difference but if that thing was 6 inches rather than 4, I could get my arm in and clean the thing properly. Not sure if that's...

When I lived there a while back the bowls club had New England Brewery on tap. They have a stall they travel with so I'm sure you'll see them somewhere around town during the festival. There was a decent craft beer bar called The Welder's Dog in Armidale, and I believe they opened one in...

Marvellous.

Give it a shot and post the results! I'm guessing it would be very similar to kombucha, just with a malty twang. Maybe like a malt vinegar.

Brigalow had a decent ginger beer flavour, but it was coupled with an awful harsh extract-kit / artifical sweetener flavour.

You would be surprised at how many markets I have seen this at, and how many people are drinking the bottles. The ones I've tasted were definitely Brigalow.

You can get an inkbird controller that's fully wired up, you just plug in the plugs and set the temperature and it works. They do sell that un-wired one which sounds like you have. No issues with it, but it takes some knowledge of wiring to make it work. Some people enjoy the hobby/challenge...

Yeah, I think having a plug and play set up is the way to do it. Let's you move it around and use it for other things as well if required.

If you're going stainless sheet over it anyway, the domestic regs for splashbacks around stove tops is just some FC sheet with stainless sheet over. If you did that, you'd be absolutely pissing it in. FC sheet costs nothing, just liquid nail it to your plywood and then cover with stainless as...

You're right of course. It really doesn't matter. I just don't do it in my keezer because I think it brings the heat in from the lid and sides more efficiently and so causes more on/off cycles of the compressor, and I've applied the same logic to my ferment chamber. I'm coming from a place...

I take your point about commercial fridges but these are huge spaces with very concentrated application of cooling. They need the fans to circulate the air otherwise one corner of the gian space will be cold and the rest will be warm. In a tiny fermenting keezer, I don't think this effect is as...

Well the proof of the pudding is in the eating, and my beers taste fine. There's too many variables in our set ups, especially in how the probe is placed and accuracy of said probe / controller. People who think they're controlling to 0.3 or 0.5°C are kidding themselves.

I try to do this if I know I won't finish it straight away (i.e. next day). I think the best way is to poke some gas line in the neck as far down as you can without submerging, and flushing it slowly from below. Hopefully this will displace some of the air out of the bottle allowing you to put...

I'd say it doesn't matter so long as it moves the air around.