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If you can get your hands on xylitol it gives sweetness and a nice cool mouth feeling to the ginger beer. Not sure how difficult it is to get these days. It’s an unfermentable sugar alcohol which comes from the conversion of xylose (5 carbon sugar present in plant mass). Apologies for the...

That sort of pressure is no problem for good Coopers bottles. The problems primarily arise when using older bottles that have spent their lives rubbing and bouncing against other bottles. Minute scratches (or scoring) on the outer glass surfaces make them susceptible to failure with the internal...

What a wonderful mix from you all. These days I just run Rebel 99.4 Gold Coast on iHeart radio. Get an awesome mix of old and newer!!!

I hear ya! It makes the experimentation a much longer process without an outlet for the product. Smaller brews are certainly a way around that. My experience has taught me that with smaller brews there is less room for error. Everything needs to be a little more precise!!

These days mostly Pales, the odd IPA and occasionally a darker beauty. At the moment I'm only extract brewing and dry hopping. I'm currently building up a kit to get back to grain. I always said that if I was ever to get back into it I was going to make it way easier on myself. Mashing in eskys...

I heard that joke years ago. I can tell you that one of my students years ago did in fact switch to a law degree (I like to think is was more a reflection of the content, NOT to teacher!!).

Down Nana country!! Been brewing long?

I had access to drying beds back then so it'd be a little more difficult these days but I'd love to give it a go again some time.

Hi to the community. My name is Tony from Grafton NSW. I'm a scientist (organic chemist by trade) involved in a second generation ethanol project and spent waaaaaay too much time experimenting with all grain brewing many moons ago, even to the extent of malting my own barley (too much time...