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When I have had this in the past I've really tightened the lid - sometimes that is all you need. Once I had to re-seat the rubber o ring in the fermenter lid. After that it sealed properly and bubbled. From my reading experienced brewers usually tend to say 'Don't rely on the bubbles as a sign...

For sure - I did caveat with saying I was biased towards getting to AG quickly - should have been clearer that yeah to get started and do a few kits you don't need any equipment beyond a starter kit, all of which you will use if you do want to go into other methods. If you want to do extract or...

Another quick update: After ditching the fermenter used in the 2 bad batches I've had 3 batches turn out fine. Stout and two blonde ales. So either the fermenter was the issue or the deep clean of the rest of my gear sorted it, or potentially it was chlorinated sparge water on those 2 batches...

I think so based on a bit of reading online - they are more geared around all-grain but will easily adapt to extract. With extract you're basically cutting out the step where you extract the sugar from the grain (Mashing). You just boil the extract with the hops as per the recipe without the...

I'm a bit biased as I wanted to get to all grain brewing as quickly as possible so I did one kit, a handful of extract brews then brew in a bag with grain. There is a lot of discussion out there around the relative merits of kit beers vs extract vs all grain but the general consensus is that...

Have been reading about this. There are several honeys on the shelves in Australia that are sourced in China and labelled as Honey but almost certainly are flavored sugar syrup. I think I remember reading that Capilano wanted to import without diluting its core brand and as a result resurrected...

Have an oat milk stout in the fermenter that's ready for bottling this weekend and have a blonde ale fermenting along side it. Experimenting with new hops in the blonde, and have a bit of late Idaho 7 additions in it that I added for tropical fruit characteristics. But I wish I had read up a...

A bit of an update. The stout that I brewed last week has come out clean in the new fermenter - is great. So not sure if it was the new fermenter, or de-chlorinating the sparge water that did it. I didn't end up boiling the tap, but did oxywash & it put on fresh plumbers tape. Made another...

Well done on the detective work. What a nightmare! I haven't changed anything in the process, other than the new bits of kit, as have things more or less worked out now. I put down a Stout over the weekend in a new fermenter (Plastic). Percarbonate soaked everything, down to the bucket I use...

They can be taken apart I believe, so could be that. Read a bit before buying that vs a 3 piece. So many people talked about never really taking theirs apart and it being fine, but maybe I got unlucky. Will boil the ball valve component before next batch as well just to be sure.

Hah, wow. That would have driven me nuts as well. Only recent changes: Put a 2 piece ball tap into my brew pot to change it into a kettle with a no-weld fitting. I take apart the no weld components without disassembling the two piece tap itself between brews; percarbonate soak all the pieces -...

No worries - good to check. I have not uniformly treated the sparge water as well. Of the dozen batches in the new house 10 have not had the same off flavour. It could be that the water quality / chloramine level has fluctuated though. Will definitely let you know how the next batch goes in the...

Yep that's that method I saw and tried it on an old tap - was worried about leaks developing so didn't do it regularly but will going forward as was easy enough. Cheers.

Bottling wand dismantled and cleaned - tap soaked in oxy wash and stellarsan but not dismantled. Thought about this, and got some new taps but it's weird that the middle batch with no infection was bottled through the same tap. (Hence my theory about whatever it is requiring prolonged exposure...

I've made a bunch of batches since moving to the central coast, chloramine in the water but I use campden tabs to treat the water pre mash. The taste is like a strong funky yeasty\meaty\band Aidy aftertaste. Gets stronger the longer the beers are left out of the fridge.

Initially I condition for 4 weeks at 20 degrees or so then 2 weeks in the fridge. Ideally longer but sometimes I get thirsty. The brand new fermenter that had 2 bad batches confused the crap out of me as well, figured something had gone wrong during shipping or handling at the LHBS, though that...

Brewing all grain (BIAB) and the second recent infection is in a recipe I have made 14+ batches of without issue - house brew so I know the flavour very well. Use US05 - 11g per 25 liters or so from 1051 to 1010. The first infected batch was also US05 from about 1047 to 1010 - both blond ales...

I've had two of these so far in my time brewing. One with a brand new plastic fermentor that ruined two batches - one tasted terrible and the net was drinkable but still twangy. The next infection struck in a very similar fashion with two recent batches from a formerly trusty older fermentor...

Thanks for the reply - have been away for most of April so missed it. The first one tasted like there was a bit of galaxy in there, the second like there was a lot more. Interesting that they got bought out - always a point where the product can and usually does change. Anyway - will do some...

As an aside - I went and bought more of this beer after tasking the initial one. I don't know if the recipe has changed - or if the 6 pack I got from Dan Murphy's had been sitting there un-refrigerated for ages (or maybe sat in a warehouse at 30 degrees for a while at some point) but it tasted...