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Any takers on this? I'll stick on gumtree this week if all Aussie brewers are passing. Cheers

Looks like I have 15 in total

For sale 13 brand new drums for no chill brewing or fresh wort kits. Or any other use you can think of. They're 15L units but with hot wort going in they fit an average of 18.5L which is great for a single batch keg or a yield of 24 long necks. I'm looking to sell in one go if anyone wants all...

Hey mate would you post this? I'm only two hours south but trying to stay out of the red zone. Cheers

Hey mate did anyone ever claim those SS fermenters??

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Hi Liam did you sell this?

:oops: Perhaps you feel strongly about this subject

I think oxidation in beer gets way to much attention. I'm a fairly careless brewer and I've never lost a batch to O2. Especially since you're bottle priming, you'll find most O2 is converted by yeast. Because wine isn't made this way (methode champagnoise exempt) and is handled at low temp in...

If we're bulk priming in keg then pressure transfer would be at peak carbonation anyway. You could French is up with a very well calculated dosàge if needed @Cloud Surfer whats the advantage of bulk priming in commercial wine making? For us (my background too) it was the economics of...

If you're conditioning in the keg then O2 isn't going to be a problem anyway. Personally I would only keg condition if I'm leaving it in the keg for good. If you're looking to bottle then there's no need to add a step. Let it ferment out, cold settle if you want, then bottle it and leave to...

No worries. Yeast can still be working away even when it seems terminal. Hence the Krausen. If you bottle condition it will finish it's business there. If you force carb kegs then you'll keep it chilled and dormant anyway. As I mentioned before, no harm in leaving another few days after terminal...

Is it at terminal gravity?

@Nickedoff here is a good example of a common bacterial infection: https://images.app.goo.gl/RmgNSXigKz7Mabe98

You're sweet mate. That's exactly how healthy yeast looks late into ferment. Let it sit another week at your preferred temperature and that will clear up. I tend to leave an extra day after ferment for resting things long diacytal and vdk. If all your beers look like this then you're going great...

Hi Kranky is the mash tun still around?

Not sure if marketplace is for non brewing sales but let's see how we go: I ordered a nail gun and got sent the wrong one. I can send it back for full refund but if anyone would like a brand new Paslode Trimmaster im250s Impulse I'm gonna sell it for 600 to save me the effort of returning...

I'll take the pumps if they're 65w

Also I'm chasing some disconnects for the other style of pin lock keg. I think Turret/Rheem is the right type. If anyone wants to sell me a set please message me. Cheers

Hey guys I'm selling pin lock spares on gumtree. Have pasted link rather than retyping cheers...