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Hi AHBers, I'm looking to buy a bottle drying tree and also a bottle washer device. I'm sure there's plenty of people who have just switched from bottling to legging that may have one. I'm in the Wollongong area and can easily get both up (Sydney) and down (Nowra) the coast. Thanks for any...

Thanks for the suggestions and help guys. Pedleyr, my buddy lives in Preston. I sent you a PM with his contact details. I talked to him the other night and he said his brew kicking along nicely.

Hey everyone, a mate of mine is just getting into the home brew scene (awesome). He has just moved down to Melbourne and I told him I would put a shout out on here for some longnecks. Now that I think about it he will probably need a capper as well. Hit me up if anyone has bottles or a capper...

Getting rid of some bottles, I have about 65x650mls, 20x500ml and 12x750 ml. All in good nick. Give me a message if you wanna come and pick them up. I live in corrimal.

Hey Lochem, You've already extracted most of the goodness out of that ring of hops you see. They were the hops from the boil that you poured straight into the fermenter right? Next time you can just strain them out after the boil. The ones you just added (dry hop) will float for a while then...

Hey clueless I just sent ya a PM about the bottles.

I've also got a keg king one, both heating and cooling (16 amp). Works straight outta the box, just plug and play...

I think a heat-pad beside, not under the fermenter is a fairly common way to do it. I've only had my ferm freezer for a couple months and therefore have not used it through the winter yet. Remains to be seen whether I will require heating, it may stay just warm enough on its own.

Use glad wrap instead of a lid and airlock. Search the forum you will find a bunch of info about it. It's fairly common and a great way to keep tabs how fermentation is progressing, plus your fermenter takes up less space.

When you take a gravity reading and drink it or just have a sample before bottling your brew don't you notice all the bubbles in it? There is some amount of co2 in it.

I use a freezer for fermentation, works great. Another thing to consider is that a freezer will allow you to cold crash your brew, without working the compressor as hard as say a fridge would.

An increase in temp will cause more dissolved gas to come out of solution, that may be what you are noticing. I'm by no means an expert.

A fair few people use the old glad wrap trick, use the rubber O ring out of your lid to hold the wrap on.

Pull out the heater, just let the freezer cool and ambient temp will usually heat it back up until the freezer kicks in.

One of my trains of thought when it comes to the Stout/Real Ale Toucan was to use Windsor (due to lower attenuation) in the hopes it may leave a little more sweetness that may balance all the IBUs from two pre-hopped cans. The thing is I have such limited experience that I'm not even sure that...

Using a kit can and using Dry/Liquid malt extract instead of dextrose will give your beer better flavour IMO 1kg of Dry malt (DME) is about equivalent to 1.5kg of Liquid malt (LME) and that reminds download IANH'S excel spreadsheet it's awesome! As far as storing your beer, I've read it's best...

I'll try and sneak in before all the people with the expert advice. Temp control will help a lot! Focus on good sanitation. Look into some hops, specialty grains and better yeast (us05 is a start) The ingredients will cost a little but you should notice a marked improvement in your beer. Good luck!

I wanna try out a similar toucan soon, Stout plus Real ale and some specialty grain and goldings. Big thing I'm not sure about is what yeast to use? I have only used kit yeast and us05 before. Wondering what would go well in the toucan, s04, Windsor, or Nottingham? Any feedback would be great...

Hey Yob I sent ya a question in ya PMs