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Hi Nathan, You can keg the beer warm, chill it to 4c and then commence carbonation. Co2 is more soluble when the beer is cold. Ageing the beer wont be required, once carbonated its ready for serving.

You can just close the valve, transfer beer off / package and then put fresh wort into the fermenter, open valve and the yeast will go to work. Typically when you have yeast post ferment of a 23L batch, you will have way to much for the next batch and it will ferment super fast, not a bad thing...

for some reason i looked them up and seen that they were less than 5c per share. it bemuses me that a company that was losing money by the millions with a failed lager brand in australia got floated to the ASX, raised 100mill and are still losing money, its seems criminal.

If you are at 1014 after 8days, it sure is taking a while. Did you: what was the mash temp? what is the expected final gravity? adding pure oxygen to the wort prior to pitching yeast? was the yeast a starter or straight from the packet?

I have a belgian Witbier and a beer called Citraliscious to get a second opinion on . nom nom!

i cant belive that you need 5 meters of beer line and 25psi...:question: Sure to achieve the 4volumes of carbonation, that should be achieved then back of that pressure for serving. I have a 3 tap kegorator, using about 0.5m (500mm) of line from each keg to the taps and its served at 20kpa...

I think i can make this one :-), Calender is open but will check with the bride incase something is pending

If you mashed the beer at 62c the software will not calculate the FG correctly, so a 1018 on the software is incorrect. You should achieve a 1008 - 1010 from that temperature of the mash so if you havent got that yet you need to re-check, like mentioned taste it to see, a 1020 will be quite sweet.

i heard from Matt on text and he was hoping for thurs or friday to see the pallets.

^ ^ i think you need to target a much lower starting gravity to achieve the abv for the beer at 4.4% that will bring the body back To get the beer more crisp beer, you will need to work on the pH of the beer for mash and final beer.

i just found this and like the idea @kegland. here is a picture of teh current setup i use for picnics or partys which uses the picnic style plactic taps with a short hose on the 9L kegs. the gas is set at about 5kpa and they serve perfect. I would buy 2 of these if they were availble. The...

lets go brewers, get on this grain train!!

email the brewery and they will give you some idea of the specs.

Ive got tickets to the Kings game that day.

PALLET 1 - Joe White/Best Maltz/Simpson/Briess etc 1. Mattyh77: Simpson Marris Otter 2. Mattyh77: Best Malt Red X 3. Mattyh77: Best Malt Vienna (1/2 bag to split) 3. Slainte: Best Malt Vienna (1/2 bag split with Mattyh77) 4. Feralbass: JW Exp Pilsner 5. Burjo: Simpson Marris Otter 6. Roastin...

i had teh same thing happen a few years ago. ordered enf of Aug, arrived mid december, each of the packets had been opened and tested. Now I just buy local and teh savings is not enough to warrant the wait time.

I recirc down to 60c either at flame out of end of whirlpool hop additions. . By doing this the gradient from the kettle 60c wort down to <25c for into fermenter is much lower and requires less energy to chill the wort ( chill to 18c from there, ground water is ~ 22c by average ) Mind you, i...

dishwasher only. never use the brush or dish clothe it leaves grease residue. and the important part - MUST RINSE after coming out of the dishwasher and left to dry If you dont rinse, the head is non existent for the beer.

Same thing has happened each time they have run this, little to no notice...

seriously. if you are brewing beer, get a fridge and temp control. Its about $200 bucks to get setup, less if you can score the fridge for free.