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I've used table sugar loads of times in duvel clones, or other high gravity beers. I just flipped through Radical Brewing and Mosher's recipe for a golden strong is just pilsener malt and corn sugar.

Welcome! All grain is so great. What kind of stuff do you like brewing? I'm also in Berowra - happy to catch up at some point and share a homebrew. I used to brew on a gas system and so happy to have upgraded to an all- electric system. 65 L Brewzilla (but still use my Esky mash tun and hot...

I've got perlick 525s and they are great serviceable taps. Good luck with sale

I've done 3 (and 4!) carb drops In champagne bottles and they work fine. Silly season is a good time to start collecting them. You do need a capper that can accommodate a tirage bell and larger caps, but otherwise works a treat

Welcome Adz! My recollection is that better beer is your typical ~4% beer, low hops, not too malty, easy to drink. I'd guess that Pilsner , Blonde, or Kolsch could all be kits that would get you in the ballpark, and then selecting an appropriate yeast. I rarely brew with lager yeast because the...

Agreed. I usually get lower efficiency, but the time savings is worth it to me. Buying grain in bulk makes it minimal extra cost.

Thanks Steve. Just put an order in. Love your work. Cheers.

Hi Steve, Please sign me up for a 3522 Belgian Ardennes and a 1272. 1 each, thanks!

Welcome. No chill is awesome. Good luck!

Do your own research, but I've not had issues after using Saison yeast. If you're really worried, a bottling wand is cheap to buy a 2nd (I seem to keep replacing them as they fail / get lost / get used for sours). Bottles can more easily be cleaned, properly sanitized of you are worried.

A couple things to try: Re: fermentation. You need optimal conditions for yeast to fully attenuate. Proper pitch rate, temp control, nutrients in wort, etc. Re: yeast. Some yeast strains attenuate more than others. A good recipe should point you on the right track to achieve that FG. I've been...

If you're priming individually with Cooper's drops, you could bottle half the batch with 330ml bottles and half with 500ml and see if you have a preference.

I was in a similar boat and just went with the 65 L brewzilla. I usually still use my large Esky mash tun because I can get higher gravity/ higher efficiency but have done a couple no sparge single batches which is a really fast brew day and nice to have less cleanup. I looked at all the...

Good luck with your search. I've not had luck, and gone with champagne bottles and the larger size bottle caps for brews that need stronger bottles. Would be interested in using corks, but availability and expense has made it a non starter so far.

Go big. You can have more variety on tap, even if you aren't drinking it. A lumber store should be able to sort you out.

I picked up 2 kegs from dozerz and they were in great shape (and holding pressure). Good guy to buy from.

Maybe an obvious question, but did you degas the sample? Is it definitely 1.005? I'm trying to do the maths and I think an extra 13 gravity points (1.018->1.005) is an extra ~6.5 vols of CO2 (on top of co2 in solution)... that seems wild.

I've got 2x batches of mead going. ~ 8 litres each. Purchased 2 types of honey of ~3kg ea. from the local beekeeping supply store. Following JAO mead recipe. Plan is to keg carbonate and bottle. Possibly blend, depending on how they each turn out. Happy mead day!

There's lots of fiddly bits of brewing. None of it is hard (we've been making beer for thousands of years!) But helpful to get your head into some of those details. Especially for pilsener style beers where flaws are apparent because it's a clean style. John Palmer's "how to brew" is a great...

Really appreciate the info. Thanks. I'll cheekily suggest that the pellicle in my carboy is keeping my sours safe. Good to hear about the other options for bungs. Keep up the great work.