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I have had very good results at 10-12oC. Leaves a very clean, crisp beer at the end. Pitch the right amount (you'll need 2 12g packets for a 23L batch) and aerate properly and you won't have much issue with sulphur odours/flavour like alot of other strains either. Great yeast. At the other...

This will no doubt start another round of flaming...but here we go. I never rehydrate. No point. Have done both and don't notice any difference what so ever. Not even with dry lager yeasts, you just have to pitch the right amount.

They should be ok with those barbs in it, but don't even bother putting beer line or pvc tube straight into the push ins. Ive had kk push ins and they do nothing but leak. I suspect this is why they now come with barbs in them

Just to clarify a little further, as ducattiboystu said, you want all of the hot break to form, and then drop out. The best way to achieve this, is use a kettle fining such as whirlfloc (1/2 tab for 20-23L) or brewbrite. I find brewbrite to be the most effective. Add that when you add your 10Min...

Good buy if you get it red baron

I personally would not allow primary fermentation to occur at that temperature. Many lager strains do throw some sulphur, stressing the yeast will only make the yeast throw more

I cant be bothered with lagers these days they tie up my kegs and fermenting fridge too long, but im also a fan of s189. Fairly lazy fermentation schedule. First week at 10oC. Then let it wander up as far as it wants to go to 16oC for a d rest second week, usually by then its at 1.020 or below...

100L pot and also a 50L keggle here. Can crank out triple full volume biabs on a brew day if i run both rigs simultaneously, the single batch rig rarely gets used these days though

Add a kaixin pump and some silicone hose/fittings for some recirculation , and you still come in well under the price of a grandfather. Immersion chiller wouldn't be that efficient but i guess thats a trade off you could live with at this price

Yep old goes alright, my fall back when there's no decent beer, not even coopers green on tap

A summery type ale, loaded with 50g of galaxy dry hopped, mostly Barrett Burston Pale malt, with some raw wheat for the cloudiness. VERY prominent passionfruit flavour and aroma, I think next time i'll scale the hops back a little, but still very refreshing to drink on a hot day. Approx 4.5% abv.

A collection of brews I have brewed

Galaxy Summer Ale, full on passionfruit, very easy to drink. Will be making this again.

As slcmorro said a drill bit in the holes just big enough to take the rough edges off the casting is all you need to stop the burner from sootimg up

This is why i use a pluto gun. Stays in fridge so is always cold. Kegs usually last me a while as my job limits ny consumption to days off which are few and far between

The step mashing is non negotiable. First and last one i did, i did a single step infusion mash, mostly out of laziness. Turned out horrible. Hardly any body, tasted watery. Next time ill be step mashing

Hahahaha thats a classic. Hipsters give craft beer a bad rep haha

This: BAHAHAHAHA great analogy of hipsters! The **** they carry on with, like they are professionals of brewing and fine dining is mind boggling. Great work sir

Pre paid credit card for online purchases, and a standard EFTPOS card linked to your account is the go, reduces the risk of having all your money scammed significantly. Sure no card at all would be even better, but in this day and age you can't really get away from cards. If they scam your...

I've taken a liking to coopers mild ale, so have just been drinking a bit of that lately. Pretty much is the same beer as the green pale ale, just with less alcohol. I'm liking having these in the fridge for when I don't feel like drinking an IPA or pale ale, great thirst quencher on a hot day...