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Yes, i was at a pub in Northcote on Sunday and they were selling them which is the first time i had noticed it on a drinks list.

So i made up a batch as per the Kegland recipe a few weeks ago and let it carbonate. Then forgot about it, wife said she was almost out of wine, so then I remembered and tapped it, and it's a winner. I used a 4L oxebar but I'm going to get an 8L and make a double batch for xmas.

My converted chest freezer is using an inkbird controller but i do have a fridge thermostat conversion to fit, it lives on my 10x6m deck and i 3D printed caps to cover the taps.

I rarely bottle anymore so time to clear some space, 15 x 750ml CUB stout, 25 x 330ml short stubbies (like ginger beer stubbies) and 22 x 330ml long neck stubbies. Pickup from St Helena or can meet northen burbs or Tullamarine area.

Learnt that lesson in Egypt and Africa, never ask for ice in a drink.

I always do it and never had oxidized beer, i do gas it and purge the air though.

Location and price might help.

Yeah true i forgot how little the amount of water is in it.

I have a rice lager in the FV now , previously used Saaz but had some HT on hand. pale malt 3.4kg vienna 0.6kg jasmine rice 0.75kg hallertau traditional 40g @ 60mins nova lager yeast

I will try this recipe tomorrow, would there be any benefit from using sparkling water instead of still ?

Pitched the M29 on a Saison i put down on Monday, pitched at 31c and its been fermenting at 33-36C and its almost done. 1.050 to 1.004 in 3 days, krausen coming out of the airlock like a volcano, will leave it till its fully done .

Just put my first brew down for the year, a Saison. Been a busy year with a bathroom reno, a kid doing year 12 and 2 learning to drive, a 6x6m shed about to go up and other stuff around the house. I need to get a couple more brews on for xmas and the warmer weather.

I've just ordered some that i'll collect tomorrow, then i'll make a small batch for testing purposes.

I've never needed a krausen collar so i wouldnt go out of my way to get one, the coopers 23l fermenter is good as its probably one of the easiest to clean. If you have a room that keeps a reasonably constant temp you can get away brewing many beer styles without temp control.

Vic, i asked my daughter and she knew what is was but wife didnt and she is a wine drinker. After thinking about it it would make more sense to get a couple of oxbar pet kegs and do a couple of flavours and swap them around instead of 19 litres of one flavour.

Can honestly say i have never hear of Aperol but i'm sure the missus will have, just had a browse through the essences and its a pit they dont come in a larger quatity like enough for 20ltrs so you can fill a corny keg.

Which kit was it and what did you add to it ?

I use an inkbird with my keezer set on 2C, i use the large eva hose for gas which i think is 9.5mm od ?

fixed it for you.

Jumping into BIAB is the logical next step. You don't need any fancy gear, just a large pot, malt bag and a stove top.