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Thanks guys, just to reiterate I'm not looking at doing this permanently, I'm just looking at a temporary way to streamline a couple of brews and get the keg fridge filled as quickly as possible. I don't want to be stuck in an endless loop where I'm drinking kegs faster than I can get them...

Hi guys, Now that I've bought myself a 3 tap kegerator, I need to get brews happening initially as fast as possible. When bottling I was usually doing about 3 - 4 weeks in the fermentation fridge before bottling. I want to get beers in kegs quickly, so only initially I was thinking of...

Well done to all and to the organisers. Happy with a 2nd place!

I've used one so far. They're supposedly getting phased in across the range. WLP001 was what I used. Not much difference to report. I still made a starter. The biggest benefit for me is that they don't fizz when you open them and end up with yeast all over your hands, so I'm all for it...

I've actually had that happen a couple of times on the typical glass growlers and had been eyeing off the stainless ones as a replacement. Will be interested to hear if others have problems.

How long does it take to settle naturally?

Interesting that so many people have trouble with whirlpooling in the Crown. I have a 40L concealed element and have no trouble whirlpooling. After using the immersion chiller I take it out and use a long plastic spoon to get it going. Have a good go at it and then leave it 15 minutes for it...

Let me guess... the M4 tunnel got you too?

I've dropped the perc from my routine recently and just do a hot rinse when I drink the beer, another hot rinse and starsan on bottling day and that's it. No infections so far. If I've been lazy and have dirty bottles due to not cleaning them when I drink them, I'll soak them in perc or napisan.

Here's a good visual resource I came across the other day - http://www.craftbeer.com/beer-styles

Can I get some clarification on the rules for AABC? If I won a category at the states, that gives me an entry to the same category at the nationals. Am I correct in this interpretation: I can enter the same category (eg Stout) and enter a max of 2 styles in this category, but not 2 of the...

I used it once when I figured out my thermometer was off by 8 degrees and I was mashing in the mid-70s... my beer reached FG at about 1.022. I used the dry enzyme and it did the trick and got me down to about 1.007 or so. It ended up being a bloody nice beer. That's the only situation I'd use...