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Just in house consumption for the office employees. Think Friday arvo drinks. I would love to make it myself, but I haven't been brewing much lately and logistics for getting a keg into the city is too much effort at this stage.

Hey, Does anyone have any ideas for regularly hiring a keg for an office space in melbourne? We've got the fridge, all dispensing gear and an empty keg sitting in the fridge. Just need the liquid gold in the keg. All the places I'm finding on google are going to cost more than buying slabs...

No Carared?

Only thing is that, generally people don't boil beer kits. Pretty cool though! Well presented. :D

Recent RMIT graduate here. Feel free to ask me as well. Also, on that note. Anyone looking to employ a graduate Civil/Structural Engineer?

1. Cocko: 1 x Weyermann Acidulated Malt 1) Cocko 2)Brewnut 3)Black n Tan 4)Symphony1975 5)Mardoo - Weyermann Caramunich I 1) Cocko 2) Spiesy 3) Brewnut 4) Grainer 5) AJ80 - Weyermann Vienna 1) Cocko 2) Spiesy 3)Brenthor 4) Brewnut 5) Symphony1975 - Weyermann CaraBohemian ($65, $13 each) 1) Cocko...

Do they have the plug in the threaded hole? I'll take 2 aswell, can do Macleod pickup.

Yeah I'm in for a bag or 2.

Fruit sounds great! How would I go about the adding the mango? Just scoop them into the fermenter? I could try two different yeasts, but I'm planning on pitching slurry so reduce costs.

I'm planning on making a double batch of hefeweizen soon and was thinking of ways I can make them a little different from each other. The batches will be the same until run off into two separate cubes. So that leaves me with 15min (cube) and dry hop additions to play with. I plan to keep batch 1...

The KK 19L rubberised: Are they in new condition? In post 3 on this page they look pretty good!

I'll go in for 2 19L price depending also.

3.5L of trub left in the boiler seems quite high to me and I'd say that's where your losses are. Do you use whirfloc (or similar) and how much do you use? I don't use a BM so I'm not sure if that amount of trub is high or not? What's your crush like? There are a few ways to deal with high trub...

I'd say its due to a loss from kettle to fermenter. That usually occurs from trub losses. What is your brewing process, what is your trub like and whats the volume of it?

Sounds like a good plan!

Have a look at this recipe. I have not brewed it myself unfortunately. They make use of amber candi sugar for the caramel taste and aroma, and talks a bit about how much to use and how it's made. I used the same candi sugar in an ESB type beer which was great, and the caramel came through very...

Thanks mate! Great first post haha.

I was going to put all these into beersmith and upload them.. but can't be bothered with converting all the units haha Cheers for the post Yob.

I think it has something to do with this guy http://youtu.be/L2NxmZMW7Ys

I'm using a heat belt, but its just hung inside the fridge. I get away with two fermenters in the fridge and have one heat belt to do both.