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I've just finished one of these: http://aussiehomebrewer.com/topic/49357-little-creatures-pale-ale-boonies-kk-clone-review/ It's currently sitting in the fridge in a secondary crash chilling, tasted pretty much spot on before I crash chilled it. Wouldn't this one you're suggesting be...

Update: Buyer pulled out, everything listed is still available.

Correction: I've just been advised that Elco is actually from the Netherlands*

You're much better to suspend the temp probe in the wort if you can, or at least have it in a thermowell in the wort. I've found that simply by taping the ambient air temp around the side of the probe that's not in contact with the fermenter can throw out the readings. When you're talking about...

I've actually been following the development of this board for quite some time now. It's produce by a bloke named Elco. Elco is located in Poland I believe, and he's a pretty genuine bloke. The BrewPi has two components: Arduino Uno/Leonardo & BrewPi Shield - All the heavy lifting takes place...

All this gear was purchased legitimately. It was part of a single regulator dual bottle setup and was upgraded when one of the check valves failed (hence why there's only one up for sale). Moving right along. 1 Stainless steel and high pressure bottle adaptors taken pending payment.

Hi All, I've got some various commercial kegging gear for sale. Prices are Neg, I am happy to post (at your expense) 1 * Andale High Pressure Gauge (With dual inlet block and single outlet) - $10 1 * Andale High Pressure Check Valve - $2 1 * Andale High Pressure "T" for regulator (Takes a...

Yep, Boonies K&K Recipe Here's hoping two. It's been double soaked in bleach, everything has been disassembled and cleaned thoroughly, then allowed to soak again. If that doesn't kill it, I'm just going to ditch the fermenter ...

The LCPA clone I have down at the moment calls for 10g cascade and 20g chinook on day 3 and I'm liking that so far, so I don't think I'm in the "Kitty Litter/Cat Piss" camp. Although, being rather new to this I'm willing to try different hops with different flavours, just wanting to be steered...

Just going to use the supplied kit yeast and whack it in my SOFC at around 18-20 degrees. Remember, this is a cheap & nasty test, if after a few days there's no sign of infection then I'm planning on dry-hopping it, if there's a sign of infection after a few days then I'll just ditch it and the...

Hi All, After an infection that I had in one of my fermenters, I've thoroughly cleaned, soaked and sanitized the fermenter in question, and I've bought a (very) cheap kit to throw into it, to see if I actually got rid of the infection. If it works, I get a cheap (and nasty) beer, if it doesn't...

Whatever you do, don't do what I did and open it up and stir it with a spoon. I discovered the hard way that's just begging for an infection.

I guess we'll see how it goes then. On another note, I took the 18L for the keg, and dumped the rest. The FV has been cleaned top to bottom inside and out, and is currently sitting soaking in bleach in the laundry. Now it's time for bed.

Heh, Oh well, what can you do. I did some reading and the thoughts were that if the taste wasn't off majorly it might be able to be saved by taking it out of the tap slowly and chilling straight away. I've knocked off 18L of the batch into a Keg so we'll see how it goes. If it turns out alright...

Hey, There are no offensive tastes or smells (yet). Here's an image of what I've got on the top of the wort, this has only appeared in the last 24 hours.

So I gave this one a pitch of some extra kit yeast, checked the SG yesterday and it was still at 1.025, checked again tonight and it's 1.022 so it's moving a little bit more. One thing I did observe tonight that I'm a little concerned about, the very top of the wort has what I can only describe...

I can't comment on the recipe, but one thing I've been doing and told to do, is with each new brew that you do, if you're going to try to adjust something, at least when starting out, do it one at a time. If you change too many things, and then things go pear shaped, it can be hard to figure...

GIve it a week. 3 Degrees at 12 PSI will give you 2.6 Volumes, which my brewing reckoner thinks is suited to a Pilsener/Commercial Lager. Without force carbing you've got to let it happen naturally. I've found that when carbing stuff this way, the first few days you won't notice much change...

Heh, I'm glad you asked. At this stage, it's not :( Longer term plans though are to "tile in" a small drip tray around the font area to the top of the bar, to handle any condensation coming off the font. I am keeping an eye out for a reasonably priced drip tray that I like the look of, but for...

I got it wrong actually, the recipe stated 1.016.