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Just wanting to know if an old Soda Stream CO2 bottle would be appropriate for a home kegging system running a single keg? Cheers guys - boingk

I've had this kind of issue with a bottle-o before, they gladly exchanged for another 6pack and said it would have most likely been improper storage during transit. They also said that its usually a relatively rare occasion. Anyway, just my two cents on beer tasting bad. Yet to try the 4Pines...

I brewed stuff all this year, but have partially redeemed myself by putting down three batches in the last 2 weeks, with a fourth on the way. Cheers all - boingk

No detergent, hot water and bi-carb only. Best every time. Cheers - boingk

20L P&N apple juice, 2kg white sugar, 1118 Lavin wine yeast (or comparable champagne yeast) and a few vanilla beans and cinnamon sticks. Ferments out to around 12% and if you carb to champagne levels will make a really awesome holiday season sparkling wine complete with all the appropriate...

THats the carbon dioxide gas in solution in your brew latching onto the nucleation sites provided by the fine dextrose powder and coming out of solution. I recommend plain white sugar for priming as it does not usually do this. If there is a small amount of water left over from cleaning the...

You can do it eiher way, I prefer swimming for all. Boiling in a bag is great though because you don't get as much trub. For a 20g boilup though I wouldn't bother. No idea on the Blonde but I believe that the Coopers website has listings with IBU and EBC (colour) for all their kits. Dilute...

The calculated boil-off is assuming its a rolling boil and for a period of one hour, from memory. Bit uneccessary on this level - wait until you go allgrain for that kinda stuff. My recipe is based on my standard formula for kit/extract ales; I use a standard kit as nothing more than a...

Racking to secondary is best done at the conclusion of the fermentation. Generally this will be around 4 to 7 days after fermentation started, for an ale. For a lager brewed at appropriate temps (5~12'C) it may be several weeks. Rack to secondary for 48 hours. I have done around 80ish brews so...

Recipe for above post: 1.7kg Coopers kit (I use Lager, Draught or Pale Ale as base) 150g LDME in 1 litre water, bring to boil. Add 20g Amarillo @ 15min. Pitch to fermenter along with kit. Add another 350g LDME and 300g white sugar (or dextrose) to fermenter then top to 21 litres with cold...

The hell with extract... a bittered malt base made from extract is what kits are for! I usually brew nowdays by getting a kit, then adding specialty grains and hopping to it to make the sort of beer I'm after. Mostly, I can't be assed with investing so much time in a brew as you tend to do with...

The alignment with beer is ficticious at best. Its not beer, never will be, and drinking one doesn't mean you'll drink - or even like - the other. Taking up a tap with cider is only innappropriate if the pub has a distinct lack of any beers apart from the regular New/Old/VB/Gold/Dry/Hahn Light...

I also use the cans for storing things - tools, balsa strips, model aircraft propellors... the usual. - boingk

None. I store my food in a cool, damp sack. Seriously though... I don't have a brew fridge, just a kitchen one. I brew lowly ales and the like unless the weather permits otherwise, then I'll give a lager or two a crack. Cheers - boingk

Top stuff mate, thats one thing I always like as well... although 21kg is a pretty hefty pack. I usually stick around 17kg or less, with 2kg allowances each for food and water. Hell, its usually got a 6 pack of beer in there as well! Nothing beats a 3 day/2 night walk around Mt Koz national park...

Unless its a lager or an ale being fermented at low temps (eg using US-05 at 16'C), then it'll usually be done in 5 days and certainly bottleable in a week. I'd bottle half of it, or all of it if you feel like it, and see how it matures in the bottle. Try one at 2 weeks and it'll give you an...

Looking good guys, also like the look of the Boh Pils by Nick JD. Perfect summer beer IMO. The usual fare here, work/flight school is a bit hectic so can't remember the last time I put down a brew. Months easily. Suffice to say I'm getting back in (and getting Xmas stocks up!) by doing a few...

Hahaha top stuff Drew... 23 here and been brewing for four and a half years here (answered four in poll). Did it out of nessecity at university, when my total food/fun budget was about $70 a week after rent etc had been taken out. I remember how much money the $88 seemed for a Tooheys brewing...

Don't worry mate, you'll still have beer... it just might not be all that good. Anyway, one step at a time - heres my basic guide to brewing: 1: Cleanliness is your friend. Make sure everything you use to brew is CLEAN! 2: Extracts are easy to brew with - dump in, top up, add yeast. Done. 3...

Hell yeah on that one... always a very nice compliment from the megaswill drinkers out there! - boingk