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And bacon, don't forget the halals in the bacon

For anyone following this thread, here's the latest update. Gravity checked again today and stalled at 1.018. Tasted the hydro sample and got noticeable diacetyl. I have increased the temp to 22oC and will hold for a couple of days to try and reduce it before crashing. Anyone got any tips on...

Thanks everyone for the awesome insights so far. Some great tips here to provide hopefully a trouble free kegging experience

Welcome Morgo, hope the build goes well. Plenty of info, tips and tricks to help within the forum

MY 4.0% FWK Chinade APA/IPA (I'm still learning and haven't really needed to know the difference until now). Delicious and moreish.

I have just got my hands on a fridge and am about to start kegging, so newbie to both kegging and kegerators. For all you keggers and builders out there, what is one thing you wish you'd known prior to your first build/keg?

Sooooo..... There's good news and bad news... Good News: Fermentation started again and after 18ish hrs was down to 1.018. Bad News: Another 18 hours later, still 1.018. My guess is because I know nothing about rehydrating yeast and only left the yeast in water for approx 5 minutes before...

PM sent

Hi Barney I'll take this off your hands. I'll PM you when i figure out how, but no matter what i'll definitely take it.

I have checked again this evening, wort temp at 21oC but no further activity so repitched a pack of s-04 rehydrated in 200mL of water for 15 min then poured into the wort without aeration as discussed above. Will continue to monitor over the next few days and advise of the outcome. Yep, too late...

Thanks for all the advice everyone! I have the wort a stir last night, raised the temp controller to 22oC, and boiled 200ml of water covered. I'll have another look tonight and if no yeast action over the course of today I'll repitch and keep you all informed of the outcomes. Thanks again...

No, I don't have another to compare with. The hydrometer I have is brand new (bought it the same day I brewed) and tested in water of roughly 25oC and got 1.002 which according to the little table it came with is right. Is there anything else I can do to confirm before pitching more yeast?

Wort was 23oC at pitch, yeast was in the fridge so 4oC give or take a few at pitch, yeast is packet and didn't get a date so unsure of age, wort was aerated but didn't get a good foam like I normally do which sounds like it's part of the problem. Now that I have a second packet of S-04 and will...

Hi all I'm currently fermenting an extract stout. Starting gravity of 1.043, with a currently 2 day stalled gravity of 1.023. I pitched 1 pack (11.5g) of S-04 yeast for a 23 litre batch and have been fermenting now for a week at 17oC. I really want to ferment this further to obtain an abv...

as someone looking to go to all grain and possibly one of these options, would you mind elaborating a little more Zorco? So far the robobrew looks like the better option...

Heard good things, couldn't pass it up again today [emoji16]

Did a lot of pale ales and IPA's in my first year of brewing, time to explore the darker side

There's a few around, but my preference is Brewers Choice at Wacol on boundary rd. Awesome service and generally has everything you need as they are one of the Brewer's Choice "super stores".

1. brew better beer 2. brew more often 3. move from bottles to kegs 4. build a keezer 5. build a bar at home Seems to be do able, only time will tell

Put down a brew last night listening to Livind End's Modern Artillery https://www.youtube.com/playlist?list=PL26D64FCFDE91E0E4