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I go though a batch per week between me tha missus & friends.

No not yet. This will be my next step. I am progressing to partials & experimenting with flavours in kits to see for myself what works for me. The last Blue Mtns batch with 300gms of Coopers malt is 5 weeks old now & i will put the remaider in my spare fidge for another 2-3 weeks to see if it...

Sorry man, forgot to metion that as a given. 1 point over 2 days, then 2 days of no movement. And yeah, i am scratching my head.

Simply too malty, not in a pleasent way. The 2 main brews i tried it with, i have done plenty of times. Bluemtns lager, 50+ Pale ale the same. Always the same mix. I have tried varying mixes as well. As far as throwing everythin i can use at, well no. My standard Blue Mtns mix (for 50 + brews)...

Used to use the drops, then the scoop of dex & now bulk priming. Bulk prime depends of the fermentation temp, & the calc listed above is a good starting point. Dont second guess FG of a 12 deg ferment though. Let is sit a couple of days more than you normally would. You need the batch to be...

Just curious, i have been experimenting with the Coopers LDM & havent been real impressed with it. Tried my LHBS variety, & very tasty in the same recipie. The coopers version seems to leave a real agressive malt taste. Even after 4wks aging (I know this isnt very long) Used 300gms of the...

I have seen the 60L blue jobbies with a large black lid for chemicals. Often thought they would make great fermenters. Will try & get some pics.

INOX is the stuff to use.MX6 is the type. Dont seem to be able to edit posts with firefox, hence typing above the quote.

Maybe not relevent to this thread, but will mention it anyways. I had issues with inadequate hygiene that only became apparent with fermentation commencing a little later in a refridgerated enviornment compared to 22-23 deg ambient. Cleanliness becomes even more critical at lower (12 deg) temps...

Best move i ever made was to go to starsan. Great being able to sanitise in a few minutes compared to previous overnight routine.

I have done a heap of Blue Mtn Lagers & it has become one of my "always have on hand" kits. I have also tried the morgans lager yeast in a Black Rock lager kit with Malto/Dex kilo mix + 500g of LDME. This was the best tasting/balanced lager i have brewed.

Old thread i know, but my outcome is:- My sanitation was not up to scratch, and it did not show through untill substansial lag times created by low temp fermentation. I had the following:- Crud under lid oring (normally clean every 2nd or third batch) practise now rectified. Crud behind tap...

What about this one. Been playing with it & it seems pretty good.

This interests me as well. I have tried the jar method on some LDM wort mixed to about 1040 prob 6 hrs after bottling. Yeast was w34/70 & it never took. More than likely my process than anything else. But i like the concept.

I remember my Dad's home brew was always brewed a little stronger.Even had the occasional bottle bombs. (20 yrs ago) I'm still only kit & kilo, but i dont think i would want much stronger than 5% purely because i like to drink beer. On a hot day after a 12hr shift, its nice to quaff a really...

Couldnt have said it better myself. The wife & i go through a batch per week. I usually have 3 largies after work & she will have 1 or 2. Definately better than drinking commercial beer. Plus it's the wife's duty to wash the bottles since she drink's it. She has finally given me an ultimatum...

Prob the fermenter flexing like Matt said

Some of the more experienced guys might be better qualified to answer but this is what i would do:- Keep a log, spread sheet, book, note pad or what ever. Make notes. Take small steps & make small changes. Do side by side brews as you said with one dex & one BE2 or whatever. Take more notes. I...

Mato, Pale ale is my staple brew. It's the one i do to maintain my stock as a quaffer while i experiment with other kits etc The standard yeast is a mix of ale & lager yeast & favours temps between 20 & 24 deg. I have found anything above 26 deg on the stick on thermometer it starts to get to...

Grew up on a beef farm at Bega. Cash Carrying for security company. Worked for a waste management company for 14yrs (5yrs managenent) Moved to Newcastle & worked for another waste management company. Currently a Fitter & Truck Mechanic 6 Days per week for the last 2 mths. Finally got a Saturday...