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I have just gone the Keg King way. Bought the 3 SS tap and SS font kegerator online from them. Picked it up from Toll depot to save hassle and speed it up. Bought new kegs as well plus gas bottle from local shop. Please be aware that this set up needs assembly and connections (keg connections...

Unroasted beans have a very high micro load on them (moulds, yeast and bacteria) as they come from big fermenting heaps in tropical countries. Roasted ones are not so contaminated but still far from sterile. Roasting helps to develop flavour in addition to killing most of the nasties. For...

Adelaide Merchandising at Grove Av. in Richmond have them, and a lot of other plastic vessels and containers.

I also mash in the esky, lauter in buckets of death, boil in two pots Big W and make 30L batches without problems. All done in the kitchen too.

At work we roast cocoa nibs in roaster until air going out reaches 155C, this takes about 15 minutes and might be hard to replicate at home. Home roasting ideas in the above link from Beer4U are good. Another way is to roast them in a wok or stainless bowl on gas fire (continuously stirring...

Raw cocao nibs normally have very high levels of contamination with bacteria and moulds (as they are produced in tropics, on farms, fermented in heaps under the sun and just dried). This is one of the reasons why they should be roasted (or toasted), the other one is flavour development during...

In pools/spas there is a chlorination system that keeps adding (in may possible ways) chlorine when the free available chlorine level drops below set point (3-5ppm from memory). This is different from a container of tap water that had much lower level of FAC to start with (0.5ppm) and keeps...

Forgot to add that if this is work done for study paper I would suggest getting your hands on some equipment for testing chlorine level and checking what happens as temperature raises.

I belive that creation of chloramines resulting from reaction between free available chlorine (FAC) and grain (which will happen) is exactly what Manticle is trying to avoid. City tap water should have a FAC content around 0.5ppm, it is frequently lower especially during warm season. I have a...

Not quite a brewing fridge but can be used to upgrade family fridge and liberate it for brewing duties. Or just a grat deal on fridge. I am moving interstate and I have for sale a 618l Bosch side by side fridge-freezer like this one: http://www.comparison.com.au/fridges/Bosch/KAN56V10AU I...

I have brewed this. Very happy with result

I would say that some wild yeas are getting in everytime you open the fermenter and air gets inside. I would also say that every not pasteurized addition (sugar, honey etc) will bring in a load of microorganisms, both yeast and bacteria (this will be much higher load than what gets in with the...

My choice of beer glass: http://www.ikea.com/au/en/catalog/products/40179604/

I have a batch done with Motueka that has finished fermenting and will be bottled tonight.

I'd say: nothing to worry about.

A bit on the pedantic side but emulsifier is an ingredient that makes product easier to mix or flow better, it's not a preservative. (normally it will be soy based lecithin)

I have done something like this last weekend. Something came up Saturday arvo and I had to stop half way through. I have collected the wort into the pot, heated it up to boil (to pasteurize), turned off the heat, covered and left till Sunday noontime when I was able to continue. Done the normal...

All is good. You probably have some hop floaters, that is small flakes of hops from pellets, nothing to worry about. If the fermentation was going well at the beginning and now only few bubbles are visible it means that most of fermentation is over. Nottingham are hungry and fast yeast. All...

Good move visiting craftbrewer. Hope you will have fun this weekend. A couple more tips or options (you still have time to prepare). Make sure you aerate well (by splashing and sloshing) water first and than cooled wort in your fermenter. Add a packet of baking yeast to the boil (at least a 5...

According to the Kits & Extracts spreadsheet available somewhere on this forum SG at the beginning (OG) should be 1.050 and at the end (FG) 1.013, IBU ~25, Above recipe is quite simple and is focused on "easy to do, no stress" method. It can be tweaked of course: - fill to 23 litres only (SG...