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348 entries Perry....total 696 bottles.

Personally i wouldn't touch Tesuco with a barge pole, notorious for pressure drifting, which is the last thing you want when trying to balance your system. You can't go wrong with Micromatic or Harris, both quality brands. Cheers Ross

You might have to replace a few Martin if you're claiming they'll withstand no chilling completely sealed. The pressure created from the cooling wort I reckon would collapse these in an instant. Cheers Ross

My answer was based on the ro55o's process which is 2 weeks all up. I personally wouldn't be concerned up to 4 weeks at ferment temps & if crash chilling I wouldn't have concerns about leaving longer. Cheers Ross

....that you are :)

Best Cocktail bar, not beer bar ;) wasn't it? A huge congrats to them though, an excellent result. Nothing dodgy about a kegerator & the beer being stored cold. Unfortunately the beer is now stored permanently warm & just flash chilled on pouring, IMHO a backwards step for serving unpasteurised...

Correct - None whatsoever....

Nothing to worry about either way. 60 min boil is fine. cheers Ross

Bag in a box are sealed foil bags with a tap. Fermenter liners are just a big plastic bag used to line your fermenter, 2 very different products, but thanks for the link.

Greg, I can't see anywhere that they do 20L / 50L fermenter liners. Can you link to them, I'm always keen to research new suppliers. Cheers Ross

Why wouldn't you dilute now? I'd have no issues diluting now before bottling & producing the alcohol/balance originally intended. Gillie, add the water asap though, if the beer is still fermenting you'll assist the yeast by reducing the alcohol. Cheers Ross

.......It's had over 3 weeks at 20C - IT'S FINISHED!!! No need to wait a few more days. Keg whenever you want. Cheers Ross

Highly unlikely to be bad sanitation, the beer was only made 2.5 weeks ago, sounds like poorly mixed priming sugar to me. One of the reasons I hate bulk priming. Cheers Ross

There's nothing wrong with using the brown pet bottles produced for beer. Saying the beer is ruined after 3 months is just plain wrong. James85 - May I suggest you bottle a single batch of beer, half in new plastic beer bottles & the other half in glass. I can guarantee there will be no taste...

Pretty well as Pratty advises, but lift the temp to 23c & give it a gentle stir. cheers Ross

Stop stressing, if everything was fine with the ferment the chances of any issues are slim. Give it a taste if concerned & then look for answers if needed. cheers Ross

I would be very suspect of your measuring, as highly unlikely for a 1038 kit brew to stall at 1017 especially after a good fast start to fermentation. Are you measuring with a hydrometer? Screwy's advice is the best for a stalled ferment. Be careful if bottling into glass if your FG is really...

It's too late, just leave be. If you want to do a rest you need to lift the temp before final gravity is reached. Typically when it gets just below 1020 in a 1048 SG brew. cheers Ross

You'll find some discussion here.... http://aussiehomebrewer.com/topic/18142-craftbrewer-releases-liquid-hops/

Plus +/- 0.1 is really not accurate enough for beer brewing. Cheers Ross