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Dropped my brewery scales so these would be great in the brewery.

Dpack, I hit the keg with 30 psi as soon as I finish transferring to seat the lid, If I have the fermenting fridge empty, the keg will sit at 4 deg C until I either need the fermenting fridge or the keezer has space. More often than not the keg will sit at room temp with the 30 psi that the lid...

Whilst I agree with the article and the graph in relation to bottled beer, I'm not sure it translates to kegged beer that has been closed transferred under pressure into a CO2 laden keg. I have kegs under pressure regularly sitting at room temperature waiting for keezer space and have had some...

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I'm going to throw my 10 cents worth in after reading the various posts from the Pill guy and the Hydrom guy. Moderators of this forum really need to get a hold of these posts and Business owners as this forum is not about criticising, critiquing, comparing or bagging other businesses various...

I'm going to throw my 10 cents worth in after reading the various posts from the Pill guy and the Hydrom guy. Moderators of this forum really need to get a hold of these posts and Business owners as this forum is not about criticising, critiquing, comparing or bagging other businesses various...

Agree, even when I was there 2+ years ago there was a brew pub in the Jetty area, a brewery in Kempsey, just down the road and the Woopi brewery guys were brewing out of there homes. Yamba is like 2-3 hours away, bit of a drive for a beer. Can't agree with Coffs being a shithole just gets a bit...

Can you remember the name of the establishment ?

When you decrease the carb content by using AMG ( Deltazyme- from Hoppydays Brewing in Brisbane) you are fermenting out all the dextrins (normally unfermentable sugars in a standard brew) and that will increase the ABV in the final product. Commercial breweries use vacuum distillation to reduce...

I have just received 6 beers from my brother in law and they are all Belgian beers brewed in Australia by Maddocke brewery in QLD. The lowest ABV is a Witbier @ 4.5 and the rest are Singles, Doubles Triples and Quads rounding out at 9.5% ABV. Haven't tried any yet and don't get me wrong they...

Unfortunately when you decrease the fermentable sugars you also decrease the final ABV and decrease the carb level of the final product. The other issues include a lack of body (tasting thin) and the need to attempt to hide this thinness by providing a flavour and aroma kick via big dry hopping...

What yeast comes with the kit ?? Or are using something else ??

If your OG is greater than 1.060 then a starter would be ideal. Less than that the yeast should be fine. I have just used MJ 21 yeast in a Witbier that was 2 years out of date, a 2 litre starter that only needed 24 hours before pitching and the yeast took off and was finished in 5 days.

There is a brewery/brew pub in the industrial estate in Woolgooga (20 mins north of Coffs). Haven't frequented the establishment as I live in Newy but have had good recommendations from friends. Other than that Coffs is a dead end re Breweries/brew pubs.

I've just made a starter, brew and fermented with a half packet of M21 Witbier yeast that's been sitting in my keezer for over two years. It powered away as the starter and just as well in the fermenter. For two dollars worth of LDME it is worth the try to see id it's viable. Just now need to...

Just used my new rolled plates for my G 30 and I thought they were excellent. I use a s/steel sink strainer on top of the top plate and pipework and everything stayed straight and the wort was clear at the end of the mash. I sparged without problems. Brew day went well and was 5 points upon my...

For the small cost of $ 2 for the LDME and 36 hours on the stir plate, give it a go. As above you may well be surprised.

I've been using floating dip tubes for the last couple of years without issue providing you cut the tube to the correct length. They work well under pressure fermentation and serving from a tap/keezer set up. Can't say you lose any more beer when you get to the last couple of pours, no more...

I've been 'no chill' brewing from when I started but recently started using my external water tank ( enviro points for building) and using a 'Barra box' I can chill to around 30 deg C in around 40 mins putting the heated water back into the tank (no waste water) ! I have a stainless steel...