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We're back to jokes now mate. Time to let it go

I guess it got an honorary mention since Cream and Yardbirds both came to fame by the shredding chords of Eric Clapton. You know, in between banging his colleagues wives and getting stoned. Classic 60s Oh that reminds me, I watched the Woodstock documentary with my old man on Christmas day. Epic!

I should mention I was born two decades too late... But what a time to be alive!!! Sgt. Pepper, Foxy Lady, Little Johnny Farnham, Martin Luther King Jr, our natives qualifying as Australian citizens and the best looking mustang and camaro in history. Sure is a shame about poor old Harold...

The first cut is the deepest :oops:

Looking to buy someone's used pin lock disconnects for turret style keg posts on old Steel kegs like Rheem. I've contacted every homebrew supplier in the country and Turret's domestic reseller and they do not exist new. Please let me know if you have any or know anyone who does. Many thanks Garf

New brews available: 18L Juicy IPA 20IBU $40ea 18L US Porter (almost a black IPA) 52IBU $40ea

New cubes ready to go! All 15 litre cubes (hold an average of 17.5L of wort) $35 each: English bitter (ESB) 1050 39ibu Dry Irish stout 1043 35ibu Euro red lager 1056 36ibu US Amber ale 1056 52ibu Aussie pale ale 1048 42ibu Check out the Gumtree add for details...

I wouldn't have seen any reason to ditch it anyway. If you're unsure if a starter is fermenting, you could always pull a hydrometer sample. As a "hazy" strain its very possible that it stays in suspension hence minimal floculation. Good practice to allow a full 48hrs before cold crash (first...

Nothing suss there, just a pile of protein. If you want to try separating that a little bit try this: get it very cold, shake vigorously, stand for 10mins. A good portion of the protein will drop back out as its heavier. Yeast will stay in suspension along with some protein, but should look a...

I say, go for it. Fermentation will pick back up when you add a new source of fermentable liquor. Boil it up first to sanitize and dump it in.

I'm no where near you but I'm curious where you sourced the material?

Wages bro... wages

24 hours is plenty of time to invite wild yeast and bacteria. Why not pull a sample from the fermenter and keep in a jar in the fridge until you get hydrometer? Pitch yeast into main batch in the meantime. Checking gravity isn't the most important step so why risk the batch? To answer the...

Yeast can take many days in the adaption phase before visible signs of fermentation

Unmilled it will store for a while (24 months maybe?) but will then lose some flavour as well as mash efficiency. If you know someone with a still then make a few high gravity washes and get your whisky on! Otherwise post it up for sale on here if it's fresh enough

Good stuff. Still no krausen though?

Yes it's possible. It will generate its own heat depending on fermentation vigor. I've observed ten degrees above ambient through exothermic mass. If you struggle with low temp, consider switching to lager yeast strains which ferment nicely at 12c

Perhaps I non brand washing powder? It has fragrance which can permeate plastic brewing gear. Use low concentrations and rinse thoroughly. It's not antimicrobial so not suitable for sanitizing

Definitely won't work. Finnings work by contact, if they don't contact all the beer, it isn't fined. For that reason most home brewers fine over the top and let gravity do the rest. Commercially, finnings are "stirred" through the liquid to ensure contact. I'm not a pressure fermenter user...

What was the hop bill?