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I did this at a place in Perth recently, They'd just put on a new keg of a Summer ale, and I took one sip and gagged. To my horror it was still very green! It was at a brewhouse and I have to assume they tapped one that wasn't conditioned for long enough, whether due to unanticipated demand or...

To get 1.000 it will need to be in 20 degrees Celsius plain water (tap will be close enough), you'll need a digital thermometer to check the temp of the water. edit: (addion) - As an aside, its been pretty dang cold down here, Im based in South-East Melbourne and its very cold, I've had my...

Wow thanks for the insight, I was thinking about getting a 25-8L Pot to do 20L batches, I hadn't considered how much displacement there would be from the grain! If that big boy is 37L and gets tight, what would the "safe" size be assuming I will want to start with ~20 - 23L batches for the next...

Right, Thanks Nick; Sounds like I should wait another brew or two until I feel I'm ready for an all-grain and have a ferment fridge and do it then. I'm not one for "nearly" good enough, I'd rather wait and do it right. sounds like I might do an APA next Alternatively, do you think something...

I had no idea that the wort would sit higher than ambient. Is that due to the exothermic nature of the sugar to alcohol conversion by the yeast? If I do use a S23 / S189, what will the flavour effects on the beer be?

Hi Guys, Thinking about doing a Czech Pilsner; Its the other half's favourite style of beer. I'll be fermenting in the 2nd bedroom of my house where the air temp sits between 10 and 15 degrees (possibly 16 on a warm day) day in day out as the door is always shut and that part of the house is...

Hi, mega-noob here, haven't even completed a first brew but have a pretty strong science background Im pretty sure I remember reading in the last week or so about brews stopping ferment at 1020 being that sometimes brewing yeasts can lose the ability to break dual and triple bond sugars like...