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This is sold.

$650. Listed elsewhere. Photos are here Log into Facebook This gear is priced to sell. It's everything you need to start brewing and kegging. You will see from the list that all the major components (with the exception of the older fridges) are the best brands as I wanted quality. I haven’t...

Melbourne, Sunbury.

Hi all, I haven’t brewed in a few years so I’m debating selling my set up. I know it cost me quite a few thousand to put together but I have no idea what I can ask for it now. What do you think it is worth? It is: 40L birko urn plus BIAB bag 20L esky with manifold (suitable as a mash tun if...

Hi all, I haven't brewed for 3 years. BIAB in a Birko urn. I chill in a couple of the old faithful bigw 19l pots in the bath. I will be getting all new ingredients and a new tap on the fermenter. The fermenter actually had sanitiser sitting in it for 3 years. It's clean with a small amount of...

Thanks for the responses. Its a new thermometer (2nd brew only) so that could be the cause. The first brew was ok and it was the same mash temp (65.5, dropping to 64 after 75 minutes) I get that there needs to be a "cause" but this is the first time I'd used that yeast so wasn't sure if it was...

I brewed an AG Rye robust porter almost 4 weeks ago. It had an sg of 1068. I was running short of time so didn't have time to hit the wort with 02 or use a starter so I just sprinkled 2 packets (not rehydrated) into a 20L brew. I know that's not ideal but I've done this plenty of times in...

I have a couple of almost empty kegs that were sitting unplugged from the gas for ages. We have people coming over tonight and ive just realised they've lost most of their carbonation. There is a very small head (even opening the flow control all the way) that dissapates very quickly. They are...

I think i have some but it is several years old (at least 5). It is unopened though. Ill have to check when i get home. Where are you located? Im in sunbury. You'd be welcome to it if i still have it. Im not looking to get anything for it. EDIT: the wife has checked the fridge for me and can't...

Im brewing this on the weekend and am planning to use nottigham as its all i have on hand. My question is mash temp. As nottingham is a great attenuator ive read its recommended to mash a couple of degrees higher. Ive used it before in a stout and it turned out a little dry. However, as rye...

Hmm, no responses so I'll add my 2c worth. My go to IPA is a 3 hop combo of Centennial, Columbus and Citra. I go 33% of each and I just love it. I find Simcoe gets a bit of a woody/oniony/cat urine character sometimes that I really don't like. The lychee/rosewater from the citra gives a real...

"FULL BAGS: 1. Mardoo, Simpsons Golden Promise, TF Maris Otter, Wey Pale Wheat, Baird's Pale Malt 2. Camo6, TF Maris Otter, TF Golden Promise, Wey Pils, Gladfields American Ale 3. Malt Junkie, TF Golden Promise, TF Maris Otter, Wey Vienna 4. Shavey147; BB Ale, BB Wheat Malt (Light) 5...

I haven't tried it yet. Its been in the keg a week and a half. Im planning to to leave it until next winter but ill have a sneaky taste tomorrow and report back

I've been waiting for this but the timing sucks for me. I’m still recovering from a neck op (can’t fully turn my head for a while) and will be at the tail end of radiation therapy and so will be unable to drive at this time. Any chance someone from the west of town will be going (within a 20...

I promise not to post after every beer but i had to update after brewing my first ever barleywine. Og 1095. 2 rehydrated packets of us05. I hit it with o2 for 2 minutes on pitching and then another 45 seconds 15 hours later (per the yeast book suggestion for big beers). I fermented at 17.5...

Yes. Ill be kegging it and putting aside for a year. Tastes like hot fusels to me rather than fruity esters Ive set at 19 for the moment.

Resurrecting an old thread rather than starting a new one... I brewed a barleywine 10 days ago. Og 1095. Pitched 2 packets if rehydrated us05. Gave it 2 minutes of o2 on pitching and another minute 16 hours later per the yeast book advice. Primary fermentation was at 17.5 degrees and i ramped...

I finally got round to using the o2 setup. Nice healthy ferment, finished much lower than im used to. IPA got down from 1058 to 1010 with us05. I will be doing this every beer from now on.

Thanks for the advice all. I will go no late hops, just a neutral bittering hop. I dismissed white sugar but brown sugar could be the go. I have used brown sugar in a toucan stout when i first started kit and kilo and it did leave some nice residual sweetness.

Im thinking of trying a more out there brew. Going for cinnamin doughnut in a glass. At this stage thinking of 70% vienna as a base for sweetness, 30% munich for breadiness. Saaz for some spiciness to 25IBUs. Neutral yeast like us05. 3 cinnamon sticks in secondary. Seems that broken up sticks...