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Yeah, be careful. But check this: http://www.homebrewtalk.com/showthread.php?t=27070

Shambles brewery is also highly recommended. Relatively new, but started by an accomplished homebrewer from Canberra.

http://www.foodstandards.gov.au/industry/foodrecalls/recalls/Pages/Carlton-Dry.aspx bahahaha

pmd. sold.

It's not easy, but it's possible to fit the gamma seal lids to the maxi-pails.

I brew sextuple batches and there were a few logistical challenges to overcome. I'm not a weakling, but I'm not really that strong either. Overall, heating and cooling take a bit longer, but overall I think it's a pretty efficient process. A brew day is about 8 hours (including taking...

I've seen it done and it's good. Go for it.

This is a great thread. This is what I'd do, based on everything here, plus a few of my own ideas: 1. Buy PET bottles (use lemonade or something else that's carbonated, ferment that too, and keep the bottles.) 2. A fermenter (there's always someone getting rid of one - keep scrounging...

re: leaving the reg at serving pressure. I don't think it's like a torque wrench at all. Most people leave their regulators at serving pressure indefinitely to maintain carbonation. The diaphragms only have a limited life before they wear out, and I'm pretty sure that's related to the age of...

Hi Nizmoose, You need far less sugar than you would for 9.5 litres bottled. The headspace:liquid ratio is far lower in a keg, so more of the CO2 will end up in solution. From my experience, about 1/3 of the amount is right. Better, though, is to keg the beer when it's still got 5-10 points of...

Hey mate, check out mashematics.net. He's not in Queanbeyan, but Wanniassa ACT. Dr K on these forums I think. The guy that hqhz2002 has suggested is also good. Cheers.

I'm not sure that they're good at hot wort temps.

Thanks for your responses. One of the reasons that I want to go with a hop back is that I don't brew at home, and timing my dry hop additions to coincide with the last stages of fermentation, and then removing them after 3-5 days can be a bit of a pain. I'd much rather a set and forget approach...

I've been thinking that I'd like a hop back and that one day I may actually purchase one. I'm interested in the thoughts of those who've had experience with such things, and the thoughts of those who may be interested in acquiring one somehow. I quite like the look of this one...

Use fans and ducting to make it into a cooling source for a cool room. Otherwise use it as a freezer and consider it lesson learnt. I also bought one without realising.

Bagna Cauda has got to be one of the tastiest things in this world. Having looked at wikipedia, I can see I've been doing it all wrong. I'll have to give it a go the proper way. That said, the way I do it is also pretty darn good - although I guess it's more a bagna cauda inspired butter than...

no worries. Finding fittings can be a pain.

But, yes there are a few different types of pin locks. http://www.andale.co.../pin-line-valve for example. There's also an outfit in sydney that make these sorts of things - often for agricultural purposes. Sprayers and stuff.

Having been through all this reasonably recently, I can tell you that there are two different types of pin lock kegs, and they do use slightly different o-rings. They also have different thread sizes for the posts. Here's a handy guide: http://www.cornykeg.com/store.asp?pid=37604 They also...

Looks delicious. If you're keen, and you're worried that it'll be too tasty, you could swap the sugar or some of the base malt (up to about 20% I've read) with cooked rice. You'll have to mash for a bit longer though, and might want to use just a few less IBUs. Swill drinkers can be hard to please.