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I just use some of the John Guest gas line as it is reasonably stiff. I have no issues with coiling etc. I'm not sure that boiling the stone in wort would be a great idea. I've always tried to ensure I have had O2 running through it before submersing in any liquid to prevent blockage of the 2um...

Got a mate that produced a Green ant pale ale. It wasn't too bad actually, a very slight lime/lemon flavour due to the ascorbic acid in the tail. It took him a loooong time to pull the arses off 5000 odd green ants.

Siphon would be better. Oxidation will kill if if you just pour it off.

You should be fine, the yeast will find the sugar. The lack of activity may be an issue though- is there krausen on top of the wort?

Have recently upgraded the tassels and added spokey dokeys. I ******* fly down the driveway now! You cant do this from a normal fermenter, it has to be a pressure vessel. Well worth looking into as a future upgrade. You can go the fermentasaurus option or what I have done which is getting a 50L...

Yes no problems filtering carbed beer. It isnt so much the flow rate but pressure differential. As long as the pressure in the receiving container is only slightly less than that in the holding container then there is minimum foaming. Of course this slows it a bit but still probably less than 10...

Im not sure Lion man, I but Im willing to bet it is less. A few cents of Co2 to improve $50 and 6 hours of cost to brew a beer i reckon well worth it. I dont need to do any force carbing anyway as I close the spunding valve and the beer is fully carbed once it hits the keg and ready for...

Just to add to this- you can also filter direct from the fermenter if needed. Same process, just pop the filter in line with the outpost to outpost line and it will also purge and sanitise.

Best way to purge the kegs is to fill one to the brim with starsan/idophor. Hook the gas to the keg and then out post to outpost transfer line to another empty keg. You end up with a keg and your transfer line sanitised and completely purged with CO2. I do double batches so need 3 kegs- 1 purged...

Cold **** in a can?? "Freeze your nuts off" or what ever it is called might be worth a go. Worst case it doesn't work and cost you $5.

Sounds like the vacuum cleaner when it finds a golf ball under the bed. I doubt the crumple zones are particularly forgiving in those 18th century stone walls surrounding the track. **** that.

MAte you have a lot of recipes there and I cant help but think you will confuse yourself. Do yourself a favour and brew this from our very own Les the weizguy: https://aussiehomebrewer.com/threads/recipedb-schneider-weisse-style.20713/ I have brewed it multiple times and it is bloody amazing...

YEs mate I used 5 bottles of Yakult for a 46L batch of Gose. Was a bit slow but I reckon for a 25L batch would be perfect. Mine took 48 hours to get to a pH of 3.7. It came out really well. Also, one of the key reasons for keeping the heat up to it is to make it a hostile environment for...

Orange always comes across as dominant in the early stages of ferment but fades rapidly. Once bottled, I'm willing to bet you will barely be able to detect it.

I'd say, don't **** with it. You have made your beer now nut up and drink it and learn for next time. Making adjustments from fermenter tastings is fraught with danger IMO. Give it a few weeks in the keg to condition and mellow and you may be surprised how it comes out.

Exactly, but that is the world we now live in. Kids learning that it is inappropriate to accurately dress as their hero because they are a different race. And they wonder where racism stems from.

Any blackface this year Bridges?

Against my better judgement I clicked on this. Its amazing what you can find on the internet- how to finger your own arse, brought to you by the Cancer Council of Australia. "It wont stop prostate cancer but it feels good" (paraprase).

You do realise they aren't actually shooting the fish with it?

I reckon most likely that your refrac is fragged. To go from an expected 1.05 or thereabouts to 1.07 would require a brewhouse efficiency above 100%. If you got the expected volume of wort I almost guarantee a hydrometer will tell a different story. If not? Well being the DSGA recipe I would...