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Do you guys sell anything besides silicone bungs? How will they hold up to O2 ingress and what's the best material to use? I'm using glass for long aged sours (1 year +) and mead (4 months +)

Yep. Cold crash, and giving it 4 months helps. Search Joe's ancient orange Mead recipe. I think MTB reposted it most recently.

I make mead with bread yeast. Yum.

I personally wouldn't. Risk of exploding glass is not worth it. I use champagne bottles for that level of carbonation. Carb it lower, use champagne bottles, or get a draft system that allows for a high pressure keg. Good luck.

Sorry mate - been hectic with school holidays. I'm keen for a couple fermenters and still happy to take the kegs unless BAA grabs em first.

One approach would be to naturally carbonate in the keg (adding beer from the fermenter, priming sugar, and storing at an appropriate temperature). As with all things, it will depend on type of beer, and storage temperature. I probably wouldn't store beer without some degree of co2 (bottle or...

Nice set up! What size glass carboys? 23 litre? If you decide to split I'd be interested in the kegs and carboys and am just over in Berowra.

I'm happier with electric heating. Had a brew day planned once, and turned out to be a total fire ban day. Couldnt fire up the gas burner, total bummer. Plus everything is 240v here.

Be careful with bottle bombs. I would not be doing this in regular glass beer bottles.

I have a robobrew 65. It feels slower than my old gas set-up, but I can walk away and not worry about anything burning. I've been using my old mash tun and hot liquor tank (round eskies) to increase the volume / gravity I can get on my brew day, so I can still get (+/-) 45l of 1.070 wort. For me...

Amazing list. Wish I was close by. If you do decide to post books I'd be keen for GUeze & Kriek, Jef Van den Steen Designing Great Beers Wild Brews, Jeff Sparrow Brewing Classic Styles, Jamil Zainasheff Water, John Palmer Yeast, Chris White Malt, John Mallett Hops, Stan Hieronymus American Sour...

Surely the risk of moisture and the malt going slack in the freezer would outweigh the benefits of keeping it out for a few weeks?

Is there a reason why you don't rack to a bucket with a bottling wand attached to the spigot? If I'm bottling a whole batch I'll do it this way. Transfer off the yeast cake in the primary fermenter and bulk prime in the bucket makes this really easy.

Sure, why(fi) not

Kegging is easier taking beer from your fermenter into the keg. Kegging is harder when, your gas bottle is empty, or there's a gas leak, or your pour is foamy, or you want to serve different beers at different carb levels. My bottles are stored clean, so it takes me an hour or two to bottle a...

50/50. I enjoy bottling and bringing bottles. Kegs are convenient and have a "cool" factor. I don't think one is easier or better.

Wish you were in Sydney. I've got geueze dregs happy and ready to add to my first sour and no glass carboy to store in. Awesome price for what you've got. Good luck with the sale!

As an idea, I tend to bottle batches I know I won't drink quickly. I find bottles are cheap / free / easily scavenged and I have limited kegs. And my time is free, so what's a couple hours bottling 38l, eh? Good luck!!

There's ways to speed it up. Higher temps (250 F in America talk) and wrapping it ("Texas crutch"). It'll be good regardless, and safe to eat but it may be better if you're able to get to your target internal temp. I've gotten in the habit of throwing on chicken (legs or wings) since they're...

No Weber Smokey Mountain love on this thread? It holds temp amazingly well. It's basically set it and forget it without the need for a controller. Just get your fire and vents right. And you can do a final sear over the coals too.