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I just happened to click on the link from a recent email to see what the fuss was all about. I must admit this looks like a seriously useful piece of kit...having the ability to easily remotely monitor your temps would so good, and having a nice compact little unit capable of heating AND cooling...

Jay, couldn't agree with Scomet more. I have been using Bru'n water for all grain almost since I started doing all grain. It really takes the guess work out of it, and makes mineral adjustment a breeze. It is a fabulous spreadsheet program, and though you can get it for free, fling Martin a few...

G'day Duck. Was just wondering if your system is still for sale or if you have split it up yet? Cheers, Greg

Guys, why are you making starters with dry yeast? It's not necessary. Check out the manufacturer's websites. The whole purpose of making a starter is to increase the cell count so your pitch rate is correct depending on the OG and style of beer you are brewing. Liquid yeast cell counts...

Just as an aside TWW, as with any biological system and enzymes, acitivity increases with temperature, but as many have pointed out, there are undesirable side effects from too much temp when it comes to brewing. This is why the yeast manufacturers have recommended ranges for their yeasts on the...

Mate, you are right. Been doing this a long time, so I am very familiar with the readings. Each of the divisions represents .002 gravity points. The top of the meniscus looks to be curling up to touch 1.016, which means the bottom of the meniscus is sitting at 1.018. The main use here is...

Hi Guys and Merry Christmas to all. The article that Wide Eyed referred to is very interesting, and it explains why percarbonate alone may not be enough: you need a detergent/surfactant to upset the little buggers so they are more susceptible to the sanitising agent. This is why PBW or similar...

Hi Mate! How "Limey" does it taste? I am wanting to make a light lime lager for the missus, and I am still trying to figure out how much lime zest to add and when! I was going to go a bit lighter on the boil addition (2 limes) and heavier on the "dry hop" addition (4 at D4). Would be interested...

Bandit, a couple of thoughts. Did you oxygenate all the off brews? Could be the diffuser stone that is harbouring bugs...boil it in the kettle for 15 minutes and then only handle it with sterilised instruments. The other thing I thought...just an off chance...you say it is butterscotch flavour...

Guys, let's take a step back here. First of all Edd, as has been said, contact your local water authority to check what type of chlorinating agent they use. If you can't smell it, is more likely chloramine, and boiling won't help. But if it is chlorine, why add campden tabs or do a double boil...