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Same here, I'm currently drinking my first can brew for a very long time and it tastes fine. A bit bland but fine otherwise - I need to do more additions to the next one. The only thing I KNOW I'm doing differently now is removing Chlorine from the water. After doing AG for a long time guess my...

I basically do the same except at a lower temp (20-25 - room temp) Bugger! But I assume as we are actually making a starter the yeast recovers and propagates as usual. I do actually start off with a low gravity wort - perhaps that reduces the shock.

If you are using 330/375ml bottles I'd say half would be about right. Only time I used them I put 1 in each 750ml bottle and the carbonation was pretty right for this type of beer. edit: only time I used them in an English bitter that is. They shouldn't be as gassy as your average...

Cool, I had a room that usually sat around 16-18C even on hot days but when I put the chill fridge in there it got warmer hence asking the question. Now I've just got a tiny area enough for 1 fridge, but I'm planning a small insulated room in the big shed I'm building out back.

I think they are asking how you manage to cold crash in the fermenting room. ie. you've got brew X fermenting at 18C but it's time to cold crash brew Y. I'm assuming you use fridges/freezers we don't usually get to see. And if you do, are they outside your fermenting room?

If you still have the free stuff and are available Sat or Sun I'd be happy to give it a home :)

So much shouting .... Anyway I make them up to approx 21l in the fermenter and that gives a full keg of beer leaving the trub behind. If you are worried about higher ABV just reduce any sugar you're adding by 10%

I used to use the Canadian Blonde a lot, obviously with added specialty malts and hops as a base for a number of beer styles. The pale starting colour and light hop gives you plenty of options. As @burrster mentions the cerveza would probably be a good choice for the same reasons.

Yes as mentioned got the email and the order was packed and ready very quickly. I only have easy access to email when at the home office but can check websites anytime, I guess that is the main reason I like online order status information, many business suppliers provide this. Things like...

I usually make a starter as if I was using a liquid yeast pack. The assumption being that a 2l 3l 5l (depending on type of beer size of batch etc.) starter will end up with a similar cell count whether the yeast came from a new pack or a stored jar as the amount of wort would limit the final...

Yes thanks @KegLand-com-au and @goatchop41 for the replies. When I said tracking I meant online order status tracking not delivery tracking - sorry for not being clear. While KL have emailed an Invoice with pickup details, picked and packed quickly, it would be useful to have meaningful order...

Starsan even in much larger than normal volumes will not cause an off taste. Here's a link as "chemical" could be a number of different tastes. http://www.howtobrew.com/book/section-4/is-my-beer-ruined/common-off-flavors

Before Xmas I would have jumped in and said yes it's way better, but due to lack of time I've done a couple of kits and bits and am happy with the results. Sure, all grain gives you way more options in creating a unique brew, but if you just want a decent pale ale and you're happy with what...

@KegLand-com-au when will your order tracking actually work? Still shows my September 2018 order as processing even though it's been picked up. And order page says you'll send a link to be able to track the order but only a confirmation is sent - no tracking link. I have to assume you'll stick...

You're looking at the wrong market @trustyrusty This is clearly aimed at those with too much money who MUST HAVE the latest gadget, use it once to show to their peers, then throw it in a cupboard. :)

Photo would be nice - or even just approx dimensions, might be up for a trip across town if it will fit in the tiny outhouse.

Sad you have to give it up and GL with the sale. If you end up splitting it up, please put my name up first for the scales :)

No expert myself, never used both aromatic and munich in the same brew. Hopefully the yeast will chew away that sweetness and leave you a lovely malty beer :)

Yep I put down a kit and bit less than 2 days ago. No bubbles today, although that doesn't mean it's stopped fermenting by any means. Did a quick gravity reading and it's dropped from 1.050 to 1.020 already. So @Kev just check the gravity see if it's still dropping - or as you're only doing 5l...

Well both Munich and Aromatic would increase the malty aroma and flavour over and above base malts. Perhaps this is what you are experiencing?