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Welcome. 6yrs? Sheez you'll be giving us tips. What do you mean by 'partial brewing'? Using some malt extract kits (LME thats been bittered in cans) with steeped grain additions? Hmmm yes, I think we've all had our fair share of 'not so good ones' - what do you put down as the biggest reason...

As others have said BY FAR the biggest weak link in your end results will be YOU. And it will be this way for some time. So I can only advocate getting 'fancy gear' if knowing yourself far better than we do you, you're 100% certain you're going to need it & use it. As while one can say it's...

Brigalow tastes like lolly water with bubbles? Haha in that case I'd wonder whats the point of using it at all - especially if as you're saying you still need to add ginger for flavour. Just seems like you're paying for a bunch of AF and carbs. $15-16 for 900g of this: I think I posted this...

You do know as you're kegging you could wait until fully fermented, then transfer to the keg, adding some potassium sorbate (IIRC) and sugar to your preferred level. The former 'neuters' the yeast and won't allow it to eat any more of the sugars. Of course you might find if you're kegging and...

With respect not sure why you would use bleach (sodium hypoclorite) to clean anything? Thats not what as a chemical it does well (its more of an oxidiser & sanitiser) - and you do run the risk of having taste detectable traces left behind as I believe bleach is known to do this when used on...

Oh @livo haha I think we need to organise an intervention for you! Your first taste of the Brigalow GB kit was - sweet with no real ginger about it and yet you're going to stock up on them? I've no doubt you could do a brew many times better than theirs - I can't recall ever seeing much...

I had to clean up a bunch of the amber PET bottles for putting some homemade lemon & lime cordial in them yesterday. We use these bottles a lot around the house and due to putting fresh orange juice in them they were a tad dirty. Made up a solution of sodium percarbonate - which works best...

Hi @starcmr Not sure if that type of usage of spray foam (which I assume is something like this stuff - though they'd have likely not used individual cans :https://www.bunnings.com.au/sika-850ml-sika-boom-expanding-foam_p1210302) is legal in Australia - I'd imagine not. My initial concern...

@Seras , firstly congrats on what sounds like a good result on your initial brew - thats no mean feat considering the palava you almost had - so good job by you. I don't pretend to be an AG boffin - but regarding the crushing of your grain was this done by your or the LHBS? You might be right...

@livo I'm loving your posts & honesty but heck fella you are a masochist! Haha you are really walking a fine line with this low/no alcohol GB stuff - I can't believe you bothered with the Margaret Fulton recipe etc. I admire your determination to find the magic bullet for this - but I think...

I think you're looking a gift horse in the mouth not taking that refund - as you currently have a useless box. IMHO thats a very generous offer by the seller - for me I like to demo before they take so that we both KNOW I held up my end of the deal and it's caveat emptor after that for them...

Well atleast you can get your rookie checklist ticked for opening the fermenter to check on it ;-) No, not opening is always the best policy haha but I dare say you knew this - to be fair I've done it too. This is where using cling wrap and a rubber band works well. So you made an unhopped...

Hmmm you might have gotten lucky - as sounds like it might have been too hot for too much to 'infect' it. 9hrs is a long time to pitch - I get antsy when it's even close to an hour. But am sure it'll be fine. Sounds positive from your tasting anyway. Does sound like your water situation is...

Yikes, sounds like a helluva way to get your stress levels up and I'd imagine your description didn't come close to matching how frustrating it would have been. Hopefully will be fine but does sound like there's a lot of potential for an infection. I suspect you bit off a tad much bere for a...

Congrats on taking the leap - I'm not sure if the intros section is best for recipe advice but others more learned will advise. Seems you have significant knowledge already in the brewing sphere - have you done previously but coming back to now? Observed friends/relos doing? Or just gone on a...

Is there a 'chance' of out of all the millions of different combinations of bacteria & fungus you could get in a cultured sample you get EXACTLY the species required by the GBP? Well technically yes, but this sums it up quite well:

Kegging it makes all the difference - as you can essentially stop the yeast activity by applying potassium sorbate, then sweeten it, then carbonate in the keg. Much simpler Also as he possibly knew it'd all be drunk at the party he might have not even worried about the pot. sorbate and just...

Ok - it might sound silly but I was just trying to understand, so I assume that you've essentially bottled it when you expect that it's still got further to go with the primary ferment? You've then added some extra sugar to ensure bottle carbonation and are 'burping' to keep this vaguely under...

Bang on Dale, in super simple terms there are 3 aspects that are most critical to brewing. Hygiene/Cleanliness, Ingredients and Temperature Control. Folks hone in on the former two but the latter is equally important (well hygiene is likely far and away the most important as without this it...

Dale, I'm sure you'll pick the right brewing system. Just make sure you keep the variables at a minimum for your inital brews e.g do a SMASH recipe (single hop used only). Also you're going to need a way to temp control your brews - that IMHO will be far more critical to the end result than a...