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Hey Yob I've seen other photos you've posted before of this hop garden setup. Just wondering how it went this year? How did you stop them spreading into each others areas and confusing you at harvest time? Cos my Chinook shot about 3m under the surface and then popped up where it shouldn't...

Look boy: there goes a man who's confident in his truckie's hitch.

I'm looking for advice because I really don't want to write off ingredients as too hard to use right. I've only had two batches of beer that were over carbonated in the bottle. 1. Ale with honey in primary. It was fine after 3 weeks but I left a few and drank other beers for a while and...

I'd read elsewhere that all CO2 comes from the same sources (byproduct refineries etc) and is all 'food grade'. Are you worried that the firies fittings are filthy or oily or something? Never heard of someone having dirty gas ruin their beer.

I love the clear bias by whoever made it Half the shelves are meant for whiskey and the other half for everything else

Scientists: Quick! everyone needs to give us lots of grant money so we can get this to market before the home brewers beat us to it! Homebrewers: ...um, beer?

Ice distilled beer. nice one! I did this by accident too. IPA turned out quite well, bottle conditioned and all. Those yeast take a lot of abuse

I have two refurb coke kegs for sale. I have converted them both to ball lock with brand new parts. Both kegs have new seals and are pressure tested working perfectly. I was pulling beers from them until they were recently emptied. $80 each Also might as well offer the pin lock posts that I...

Just dug up my chinook so have rhizomes in damp newspaper in the fridge Selling for $15 each 1-2 rhizomes per express post bag: $11 Alternatively pickup can be from Melbourne or Albury I won't be posting to TAS or WA

Haha apparently taps came off, beer went everywhere and lids went on the ground sunny side down.

Just leave it in the fermenter and dry hop when you get home. Will be about 6 weeks in total before you're bottling which is a while but not unheard of. I've done 4-5 weeks with no detrimental effect. Do you have temperature control though?

So I am at uni interstate but all my brewing stuff is in my old man's garage. I come back every few weeks but this time asked him to dry Hop 2 batches for me 5 days before I got back. Get back and open the fermentation fridge to find airlocks removed and gross bubbly pellicles on my IPA and...

I use a bench top capper and never had a miss-sealed cap with the twisty bottle. I recommend giving the bottle a quarter turn after depressing the capper and giving it another go. Saw this method online and it consistently gives that round dimple in the middle of the cap.

would it be possible to do this without having a gauge at the spunding valve side? ie. unscrew to vent some gas with the co2 line still attached but the bottle closed and check pressure using the co2 reg? Then just set and forget

If that's true then it is an extremely recent development. For years Coopers has been openly telling homebrewers that it's not the same yeast but giving instructions on how to harvest the right yeast from a 6 pack of PA #Edit. looks like you were referring to the extract, not the yeast. But...

You're probably right, it's the hopped LME which tastes weird. I've never used the yeast that comes with coopers tins because I read that it was crap before I ever did a batch.

That looks awesome. But my vote is you wouldn't fit cornies. would have to use 50L kegs. There's a slab in there and it looks like about 2.5 slabs total internal height. If a bottle is 22.7cm tall then the internal space is 56.75cm, not really enough.

They use type S couplers, and some of these have ring pull releases on them. So you could bleed gas that way. As an aside: For IPAs that I've spent a fortune dry hopping, I am hesitant to purge like this because it seems like venting a whole lot of hop aroma. Not sure which is worse: a little...

I used that champagne yeast for an apple/pear cider (only 5% pear into primary, backsweetened 50/50). Didn't find any funk in the finished product but I had it temp controlled for a month at 20 degrees C. It turned out a very clean and dry hard cider before backsweetening and people liked it...

The hopped extract has a particular bitterness in IBU stated on it. I think it's 12 to 18 IBU. This bitterness can't be boiled away. What is lost during a long boil is hop aroma and flavour, which is why these additions are made toward the end of the boil and contribute less to the total...