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Unit is now SOLD. Thanks all.

Hi all. Selling my tempmate, as I find I usually ferment without temperature control. It is mounted in an adaptable box, with 2 surface sockets on the rear for cool / heat. Wired by an electrician, not a hack job. Works well and has seen little use and zero abuse. $85 including postage in...

Glad to hear some other brewers can back me up. The brews I tasted the krausen off were stouts - one licorice and one coffee. Should have started with something lighter.

I used champagne yeast for my last batch of mead. It has a higher alcohol tolerance and ferments to about 12 or 15%, maybe a bit higher. My mead turned out quite dry. I'm not sure about bread yeast but I think I read somewhere that it has a fairly high tolerance also (hence its use in mead)...

Had some krausen come out through the airlock today so curiously had a little taste. Bitter as hell and nearly made me puke! Hope the beer doesn't turn out like that! Anyone else as silly as me?

Well, complex for me! Bottled today and the sediment seemed to be less nasty-looking than I thought. Can't wait to drink it.

Thanks guys. It was a fairly complex recipe: Morgans kit 500g fresh ginger about 750 dex 1 cup brown sugar 500g LDME ginger refresher and a bit of honey Readings are stable so I'm about to bottle it. Still tastes good. Thanks for putting my mind at ease!

Hey everyone. I've had a ginger beer in the fermenter for almost 2 weeks and I took a sample from the tap tonight to test. There was some sediment that came out of the tap, which was small clumps of soft stuff, browny in colour. My best guess is that they are clumps of spent yeast. There also...