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Damn western aussies and Victorians. Why can't any brewers in NSW loose interest?

Besides the footy finals, what are you going to be diving into? Me, I think a good IPA, and a few other recipes i'm keen to try. I'll have about 100 ltrs on the go. :-D

When you actually consider asking the better half if it's OK to purchase a 200 Ltr fermenter

my bro in laws there... 24 hours. i would say 18, but two of them are os at present.

So.... To address the elephant in the room..... Do we get to taste?

I drink enough not to care and just enough not to remember something about the thing with the thing

'Sup?

but... a stainless conical 30ltr is pretty sweet.

http://www.harveynorman.com.au/williamswarn-personal-brewery.html $8k for something my $25 fermenter and $1k keezer build can do? no thanks

http://www.ebay.com.au/itm/LARGE-40L-ALUMINIUM-STOCK-POT-DEEP-BASKET-CAMPING-CRAB-COOKER-STOCK-POT-CAMP-NEW-/301283701617?pt=LH_DefaultDomain_15&hash=item4625e87371&_uhb=1 Crab cooker 40ltr $120

if anything, you've done the right thing. Experiment with recipes and taste during the whole process. you'll amaze yourself as the process continues and the flavours develop. Tastes even better the longer it conditions.

You wake up at 4am with insomnia, and decide to browse through AHB.

The keezer would have been 1 deg at the probe, but then you need to factor in the stainless of the kegs and location of the probe yadda yadda yadda.... Not an exact science keeping a constant temp throughout the entire chestie

sure I could manage that.

No dramas. Just buy me a beer

good to see I'm not the only one. Did it affect the flavour? I'm worried about my awesome IPA in the keg

Graysonline.com.au http://www.graysonline.com/sale/5011264/catering-restaurant/unreserved-restaurant-hospitality-equipment-sellout?spr=true i picked up a single door commercial glass door for about $300. holds 4 fermenters and enough room for a few bottles too.

So... I froze my kegs. Not on purpose. Had my keezer sitting to long at about 1 degree. Only noticed this on the weekend when I went to pour a beer. I have three kegs conditioning. have I screwed the batch? they have been conditioning for about 3 weeks. maybe frozen for about a week. Rather...

FYI. Although still two weeks out, this is absolutely amazeballs

About 20 grams of centennial and cintra each. Did a hydro yesterday before dry hopping and the flavour wasn't too bad. Be interesting to see how it rolls out after the hopping.