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That's coz it is Rod

The Hendrix classic....

John Mayer Trio - John is a great blues guitarist and a contrast to his middle of the road stuff that's normally aired.

Don't hear this one that often but an absolute classic

Never get sick of this.......

Not sure if Uriah Heep made it to Oz in the 70's but a good band and hair to go with it!

My favourite band of all time luckily saw them 3 times in concert the one and only The Clash

I would have to agree, I'm obviously way behind the times but the Teskey Bros are sensational

2.19 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 66.4 % 1.43 L 0.17 kg Crystal, Medium (Simpsons) (178.5 EBC) Grain 2 5.2 % 0.11 L 0.14 kg Amber Malt (43.3 EBC) Grain 3 4.2 % 0.09 L 0.80 kg DME Sparklinf Amber (Briess) [Boil] (20.7 EBC) Dry Extract 4 24.2 % 0.51 L 40.00 g Hallertauer [5.80 %] -...

Just started drinking a second batch of California Common (same recipe as last time) from the keg after natural carbonation. It had two weeks of carbonating naturally and was ready to drink this weekend. The carbonation itself is great, I like the smoothness and tiny bubbles and no metallic...

Can a keg be naturally carbonated in 12 days? I put in 52g of sugar boiled in water into the 19L keg and let it sit at 20c, tested after 12 days, it seems to have carbed up nicely but do I need to leave it any longer ?how do I know if it's ready?

Ah OK, so if I naturally carbonate at 20c in my fermentation fridge and I'm aiming for 2.4 volumes of c02 then according to my reference book for 19L I'll need 60g of sugar?

I've used that chart when I am carbonating via a c02 bottle but I assumed the lower temperatures would kill the residual yeast and natural carbonation would not occur?

I'm just about to naturally carb a 19L keg of California Common which was fermented at 16c. The keg will be in the same fridge as a fermentor which needs a temperature of around 20c for the brew that's in there. So the question is, is it ok to naturally carb a keg at 20c that was fermented at 16c?

Is it safe to feed to chooks?

anyone know the length of these senior locks I'm trying maximise space in my fermentation fridge so I can also keg a keg in.?

After dabbling with homebrewing 30 some years ago (all k+k) I started homebrewing again a few months ago and started with k+k and that taste/flavour reminded of what I produced all those years ago, it's quite a distinct flavour, not necessarily bad but a memorable "homebrew" flavour. So I...

The keg is in a temperature controlled serving fridge so both samples tasted were at approx 10c.

The keg is in a temperature controlled serving fridge and is sat well away from the cooling panel inside the fridge so I doubt very much if it partially froze.