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I've started brewing at my new place after a downtime of almost a year, so I'm still shaking out the cobwebs and the rust. All of my brews of late have been having some incredibly fast ferments, my latest Bitter dropped from 1.048 to 1.020 in two days and even a belgian pale I did previously...

I brewed a 22L batch of porter on 18/11/07 and prepared the yeast into a small starter using the a dash of the LME i had floating around. It got off to a roaring start in the jug and started to tear through my wort when pitched. It's now 3 days later (21/11/07) and the gravity has dropped from...

I've transferred my beer a week ago to it's secondary fermentation vessel. I't s a 30L glass carboy, so no tap in the bottom. I was initially worried that the fermentation had stuck, but doing a little reading around the boards I'd discovered that I shouldn't be too worried about the little...

I have, what I believe to be, a D.A. tap that was given to me by a mate, it was originally from a pub he used to work at, so uses a snaplock fitting. I'm just piecing my kegging system together at the moment, and I have lines and disconnects and kegs and a fantastic free fridge, I'm only lacking...

I'm gonna have a crack at my first partial tomorrow (Sunday) so I figure I'll post here and if anyone sees any problems or has any advice hopefully you'll share with me. I'm going to have a go at a fairly simple Pale ale, these are my ingredients: 2 * Malt Shovel Brewery Pale Ale all-malt...

To the point: My rubber stopper sitting in the top of my glass carboy is defective. That is, it wont.... stop. It keeps on wanting to slide out, so it's now perched quite precariously, kinda wedged just ever so slightly in the top of my carboy with the airlock in. However I am quite concerned as...

I've just done an extract stout, I've mixed it up to be about 15L, OG was 1.042 and it's bubbling away nicely at this lovely 23C summer weather we've got in Melbourne. I'm just looking for something creative to do to the sucker, either now or at the secondary fermentation. I was thinking of...