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The BM is value for money if you don't have the space for 3V and/or don't want to build your own 3V HERMS

If you import a BM50 direct from Germany via FedEx there's a good chance it will arrive with a few dents. This was my experience and the packaging was to blame. I ended up lodging an insurance claim with FedEx for $500+. If you decide to import a unit make sure you take out sufficient insurance...

I store my yeast in beta irradiated 50ml screw plastic tubes (http://www.axygen.com/core_products/50ml-centrifuge-tube). If they are suitable for slants, send me a PM with your postal address and I'll stick a few in the post.

I've been brewing all grain beer for about a year and thanks to AHB most of my recipes have come from the recipeDB and WAYB threads. I want to share my top three brews and hear what you guys rate as your top AHB brews. My top 3 are subtle variations of the original recipes. 1. Stuster's Citra...

I'm in Perth tonight on a work trip. Drinking pints of Kilkenny and Guiness @$9.50 a hit. Homebrew is definitely cheap!

I want to aliquot Wyeast packs into sterile plastic tubes. Should I smack the packs and wait a few days before aliquoting the contents or aliquot directly from un-smacked packs? How long would aliquots of American and British ale yeast remain viable in the fridge? I will be using them to make...

I started BIAB with a 16L pot. I used to mash 2-3kg of grain in 12 litres of water and rinse the grain with an additional 2L. If I gave the bag a good squeeze Id have 13 litres in the pot at the start of the boil. Admittedly this was slightly too much for the size of the pot so Id suggest...

I use 10L water containers for brewing small batches. They have a tap at the bottom and cost less than $10 at hardware stores like Bunnings. You just need to drill a hole in the lid to fit the airlock. I routinely brew 9L batches and bottle 8L. If you're just starting AG, it's a great way to...

Apart from reducing the risk of infection does the no chill method offer any other advantages (ie more aroma, less oxidation)? I currently use slow chill for my AG brews, but with summer approaching it sounds like a no chill approach could be a wise move.

What's the distinction between slow chilling and no chilling?