Search results

A 20 ltr jerry full (actually a bit more, it filled the fermenter to the 23 ltr mark) was $45. Not too bad price wise, but more importantly the juice was straight out of the fruit and no preservative had been added. A few days in now and it's well and truly off with bubbles every sec or so, and...

Hi, everyone. Had a great day at the Kellybrook Cider festival on the weekend. A great day out! So, picked up 20l of juice straight from the press, hit it immediately with some SO2 to kill any bugs. A couple of hours later when I struggled home, (too much scrumpy!) I dumped the lot into my...

Yea, the Brewcraft store on Chruch st has been fine from my perspective. There can be variation in the 'customer experience' depending on who is working on the day, but that is true of any retail or service business. Mind you, our work homebrewing challenge has sent a lot of business their way...

Hear Hear! With this very point in mind, I fill the fermenter to the very top with a strong hot water, detergent/sanitiser mix and then put the airlock and other stuff inside. I put the lid on and let the hot water come through the lid through the airlock hole. I leave it like this for a good...

Yea, I've been there a few times. They are keen to promote the hobby and helped us out in setting up our work brew challenge. I've also had good experience at the HBS on church st in richmond.

Bubbles have stopped, so out of the cooler it came! I'll let it finish off at room temp now as the yeast looks to have gone to sleep at 13.5 degrees. Grav is down to 1020. Hoping to get it under 1010. Tastes sweet and malty!

Finings a day or so before bottling, filtration as you rack, or you could try inverting the bottles to get all the sediment near the cap, freeze the top centimeter or two and open the bottle, the slug of frozen beer/sediment will pop out and you can re-cap. This is how they get sediment out of...

Yea, funny about that.. :D There were about 6 of us who have been brewing for a while, and a few who expressed an interest in starting 'one day'. The background to the challenge is that we've had a department shakeup and ended up with about 40 or so new people. We're a service team, with...

Picked up 2 coolers at anaconda today. $19 each, down from $50 or so. Tight but good fit for my 30ltr fermenter. cut a slit on top for the airlock and ran the lead for my digithermometer through. No dramas! The only issue I see is having to take the whole thing out to take a sample, but then I...

I've had mixed results as well. 2 cascade kits (voyage and ghost) went terribly bad, with a sharp metallic taste and strong sulphur aroma. No improvement after 3 months in the bottle, so I dumped the lot. Have since done a imperial harvest with cascade yeast, which was fine. Have done the spicy...

Ah, but then I signed up to the forums after I did this brew! I had an idea of what I was trying to aim for taste wise, the blokes ate the brewers den helped me out with advice re specifics.

Tap water is the usual for me as I'm just brewing from kits. For those in Melbourne, there is a fair variation in water, depending on which res your water is coming from. Sth Eastern and Eastern subs get water from the Thomson Dam, via Upper Yarra and Silvan. This is very clean water and...

Certainly hope so, seriously thinking that I should do another batch just in case... Given CSA is my favoured drop at the local, should not be a drama if I end up with a large quantity to get through. :icon_cheers:

Ah yes, it would be.. I of course meant that use of the coopers yeast was optional. I will let you all know how it turns out, although I tried an early sample and it was awful.. Only been a week or so in the bottle, so here's hoping it improves after a month or so. If I do this brew again, I...

HI Sponge, My thermometer read 19 - 21 degrees over the period. A bit higher than I'd like, but I've yet to find a fridge to modify to keep the fermenter cool.

Thanks for the welcome! I'm based in the Eastern suburbs of Melb. Well, my take on the Iron brew is to aim for a crisp, dry flavour with a bitter, clean finish. To that end I used the following: Coopers Sparkiling Ale can (Mandatory) SafAle US-05 1.5Kg Coopers light malt 1Kg Dextrose 10g...

Hi everyone, I'm Farnk, have been reading the forum for a while and thought I'd introduce myself. Been brewing for a year or so and enjoying the fruits of the process whilst trying to learn and improve my brewing. Just as in all things, this is a pastime that is easy to do but a real challenge...

Just finished a Spicy Ghost brew myself. 1st try went very nasty (no idea why), but this 2nd time it's worked out well. I did notice with this brew that the sides of the fermenter and the top had a covering of yeasty goodness. The fermenter looked spotty (through the plastic) as I was bottling...