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I have a problem with my dry stouts fermenting out. I have had 2 attempts at it. The first time attenuated @ 63%. The current batch I have going is about to stop fermenting & is currently sitting @ 61% (Day 10). I was hoping to achieve at least low 70s attenuation, high seventies even...

I being dragged off to barossa valley next week. I know I'm supposed to drink wine but does anyone know where you can get good beer nearby ?

Can you top up a keg with excess litres once its down a bit, or would this just be accident waiting to happen ?

I am thinking about implementing a pump into my system for whirlpooling & mash recirculation. What type of pump would be best for doing this ? March pumps seem to be very popular but is this the best option for what I am after ?

Hi everyone, I was planning on brewing an american amber as my next brew. The plan was to keep the grain bill nice and simple. I am not sure whether the cyrstal will be too overpowering in this brew. Any comments are appreciated. Batch size 26L OG 1047 FG 1011 Bitterness 36 IBU Colour 27...

I am currently planning on bulk priming my next batch. My question is what temperature do you take into account for working out the c02 levels. Is it the fermenting temp or the temp of the beer when you bottle ? Eg. Beer fermented @ 10deg but now in cc @ 2deg.