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Thanks Mark, I will give that one a go. I am trying to restrain the alcohol to around 10.5%-12% so it is more white wine strength than a spirit. Do you have issues with cloudiness from wine yeasts?

AHBers, I am giving mead another try (have done JOAM in the past) but want to find the yeast that gives the best result for me for a dry mead similar to a wine. To try and make things scientific I have used the same recipe, just varied the yeast for individual batches, so far 4 batches have...

Apart from Matilda Bay Garage what else is up Dandenong way....?

Fresh by the looks too. Westies 12's have a shelf life through to 2015.

And as if on queue it has arrived! Very happy man!! :D

Ross, How long from clearing customs to arriving? Mine cleared customs yesterday morning and was hoping for delivery today as part of them are for tomorrow nights raffle in Canberra.

How old was the starsan mix (a cause of infections for me in the past)? Have you pulled apart and cleaned, or replaced the fermenter tap lately?

There is no harm keeping it and seeing how it ferments out and tastes at the end. That is if you have the room for it.

What is it about your system that makes it unsuitable?

I add FWH because the recipe says so... Thornbridge Lord Marple English Bitter. Very tasty beer. In fact I do this with most English milds and bitters, because this is what I have always done.

Ross, Mine was sent through bpost: kilopost international. Cheers.

First of 2 shipments have arrived! Yeah!

Got nothin'... Not even junk mail today... Think my post office is busy moving... There is always tomorrow...

I looked at the Hisense, but went with the GVA as it is wider so I don't need to stagger the kegs and can get 6 in or 5 with a few bottles of wine and beer.

Thanks... Thought with the large buckets of hops at 15 and 5 you were doing something different to 0min hops.

:icon_offtopic: Ross, what is this Aroma - hop steep that you talk of? Is this just a tea pot with hops that eats drained into the fermenter?

And there is a scientific reason to get them... http://beeradvocate.com/beer/101/glassware

We all do our best to oxygenate the wort at the start of ferment, so by having a lack of head space in a cube, would this have an effect on the ferment as there isn't that extra oxygen in the head space for use? I guess the question really is, is the oxygen in the head space used by the yeast in...

Canberra Brewers have got it from Redox in Sydney in the past, but more recently from Canberra Discount Cemicals at $50 for 25kg. You are sure to have a similar store to this near you.

I am not saying it is correct, but I normally rest for at least 2 days then chill to drop out spent yeast. If bottling i still have enough yeast in suspension for carbonation.