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I’m in Brisbane and want to try a NEIPA and it seems I have to be very specific about the above ratio. No idea what it means and how to get it etc? Podcasts I listen to (Brülosophy etc) all insist about the importance of it. Does it matter? If so, how do work it out etc? The books confuse me...

I hear people talk about adding pure oxygen to their wort, as well as using CO2 whenever they open their fermenters (for dry hopping) etc. Where would I get bottles of the stuff and are they critical to beer/cider/mead?

Are there any other black currant products other than Ribena for brewing? I see recipes from the US for mead which calls for black currant, but the only stuff i can find is the juice. Does anyone know if the berries are sold in any form here in OZ?

G'day all, I was at my homebrew shop the other day inquiring about carbonating my small brew ciders and mead. In particular I was interested in carbonating 4-5 litres and thought that the IKegger might be the way to go. My guy reckoned that the IKegger and similar brands wouldn't carbonate so...

Has anyone tried this bad boy? If so, how does it rate?

I bought the temp control unit for EBay only to find out that it is 24v DC. I was wondering if anyone has any idea which of the terminals on the unit are positive and negative? The supplier couldn't help me.

I'm looking at trying a cyser and was wondering how important the quality of the apple cider is? Does it need to be aged etc or can I use a newly brewed one? Does the quality of the cider effect the cyser?

I have a couple of kilos of passionfruit in the freezer and was wanting to do a melomel from it. Does anyone have any advice as to how much pulp to use for 5ltr? Also I was wondering if anything else would be needed to add to make it special - spices or something?