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The last white labs vial I opened fizzed (well and truly in date). Actually, it fizzed so much, it took 5 mins of opening and closing the lid so that I could avoid a spillage. Needless to say, that abbey ale starter took off like a stabbed rat.

you could also split them into 5 fermenters each and end up with 15 different beers. "How many can I do" is a very open ended question. It all depends on what equipment you have available, how much effort you want to put into it, what ingredients you have to distinguish each one...

$190 for a brand new keggle from keg king (happened to have the price list open already)

Try posting in the buy and sell area - you're probably more likely to be seen by someone looking to sell.

I might be convinced to part with some cash next time this comes around.

I could make 4 x 5L beers from my next run. Or I could make 10 x 2L. Or 200 x 100ml beers. The question is a bit open ended.

False. This is the power dissipation of the fan, not the pot. You're right that P=VI. But this is different for each component, as the voltage drop across each will be different, and there won't ever be a 12V drop across the pot. Very basically (slightly wrong, due to the complex nature of...

Even rehydrated, you shouldn't have visible fermentation within 3 hours. Unless something has beaten your yeasties to the party. Wild yeast infection maybe? Bacterial? What sort of environment are you brewing in? (Inside, outside, how clean is the area, any fruiting trees nearby,...) Is this the...

I've got an old doona that I double over and strap around my pot. Then throw an old blanket over the top. Dropped 2 deg in 90 mins. Thinking of making a cover for the doona that I can just Velcro in place.

I've always had pretty much this approach in the past - by adding all my ginger at the start of the boil. Extracts all the flavours, kills everything, etc. Probably not worth making the ginger tea to add later on in the ferment, unless adding half of the ginger later on actually changes the...

Thanks for the heads up. Any idea if this is something that primarily lives on/around the skin, or does it permeate the entire rhizome? If I can get away with just peeling and scalding the outside of the ginger, that would be marvellous. Otherwise, I'll have to dig around for a bit more info or...

HD: Not sure what you're trying to achieve by adding sultanas to the bottles. I think some recipes call for sultanas to be added as a source of yeast for fermentation. Given that primary fermentation has already occurred, I'm not sure what that's going to add. I'm not sure how...

I can't seem to see this advertised on their website? I'd love to grab some.

Yeah, pretty much exactly what I'm aiming for. I don't want mine super sweet (like Swedish ciders, for example), but just a normal (but very zingy) ginger beer that hasn't fermented out to complete dryness. I still haven't added hops to mine, I never needed to with straight gingers. Ginger is...

Thanks, manticle. I wish I'd seen this thread this morning. Would have been enough time to change my plans... only just. I'll just have to see how it goes this time, and adjust for next time. Surely this can't turn out any drier than any of the other gingers I've done.

This is exactly the same reasoning I followed when I did this today http://aussiehomebrewer.com/topic/74807-all-grain-ginger-beer/ Basically, trying to find a nice way of adding a little residual sweetness to a ginger beer without using lactose, artificial sweeteners, or postmixing. So, what's...

Ok, I've picked up all the ingredients for this one. I'll have a go at it tomorrow. Ended up going for WLP530 (Belgian Abbey Ale) for the yeast. Attenuation should be slightly less than US-05, but it's marginal. It's supposed to be good for spiced flavours, and seems to be fairly versatile, so I...

Put me down for a couple, too. I'll get back to you with sizing.

Thanks for the link! Looks like I've allowed for much more malt than they have, and that one still tastes like beer (but the hops could be aiding that). I might drop my malt down to 2kg and add 1 kg of sugar. That will bring me more or less in line with their fermentables. Close on temps too...

I recently had a bit of a brainwave regarding ginger beers. I've been making a few over the last couple of years, and only just got into All Grain beer brewing. I've always done my gingers from scratch using fresh ingredients, to varying degrees of success. One of the big hurdles many people...