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Depending on price I might even be in for two :P

1. Golani51 (Caulfield, VIC) 2. Rexi (Hobart, Tas) 3. eggs ( Croydon, Vic. work in Mulgrave) 4. 8-ball (brisbane Qld ) 5. LagerBomb (Burnie Tasmania) 6. SamB (Caulfield, VIC) 7. Super Simian 8. MattC (Broken Hill, NSW) 9. eddy22 (Hampton 3188, Victoria) 10. nardcoooker 11. Aydos (Brighton, QLD)...

Ah bummer looks like I was too slow.

I think the first one probably suits me better. Trying to give myself the ability to not no-chill. I use a keggle with an electric element. How does the hose go at staying on with the heat? How long do you reckon it'd take to drop a 25litre batch or thereabouts?

Pretty tempted by that sink....

You got a fancy arse conical or something that you can harvest yeast at the 48 hour mark from an active fermentation?

The wort from the boil bit isn't an option to me at the moment. My beer might sit in cubes for 2-3 weeks until I get around to the starter or have brew fridge capacity. It's actually one of the things I like about no-chill. Not having fermenter room doesn't stop me from doing a brew and keeping...

I can't figure out how to edit quotes without destroying them on this new forum software so I'll respond below: 1) Because my recipes tell me to pitch with two smack packs despite what the smack pack says. I'm fermenting ~21L batches (I no chill in a cube so I'm limited to that volume). I...

hi Guys Just looking for a bit of feedback on my starter process - it works fine, I get active, fast ferments but I think my process could be a bit more streamlined. Consider the following example of my process with a smack pack of 1056 1) Starting with a dry flask, add 200g of DME. 2) Add...

I'd be interested in seeing the other before I take one of them off your hands. Looking to give my self the option to not no-chill.

Thanks bum, I'll take my hijack over there. Have been pleased with the Coopers GB kits in the past but always been interested in doing one from scratch.

Not to hijack too much, but anyone had any experience on doing an AG ginger beer? I'd imagine you'd start with a fairly mild ale or even lager and then just throw a heap of ginger into primary?

I think this is a little bit precious. We're using all natural ingredients and yeast is our friend. I go out of my way to get that sediment in my glass more often than not (depending on style at times I s'pose)

I've learnt that, now! :P

Bought some KegKing JG style adapters for my gas disconnects on the weekend. Audible leaks with two of them if I apply the slightest bit of downward/sideways pressure on the line near the disconnect. Quite annoyed, have converted half my fridge back to barbs and I'll get around to the other half...

Sounds like there's at least four of us that would be in on this if it was still open. Worth having another shot at it?

I think if the highlighted pink strip linked to any meaningful information or timelines people would ask less often. There is nothing managing user expectations linked in the pink bar and no new information in more than a month - this is why people keep asking.

Welcome Aussiedrifter. I'm in Kew myself. I'd suggest a brew day some time since we're so close but as we're both electric it might be asking for trouble. Certainly a nice setup you've got there - welcome to the forum.

Well that depends how much you fill your keg. I would think it'd be reasonably comparative and that overcarbing is a lot less dangerous and a lot easier to deal with in kegs. I've never naturally carbed a keg, so was curious as to the difference in priming rates.

WHy do you need to halve the sugar for kegs? Can someone explain this please?