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ok...contacted Blue Tonge and they are going to organise a pickup or something. My mate originally paid $240 per keg (including the beer) and they are taking up space in his garage. I've given him contact details to make it all happen. I'm supprised that the local IGA didn't want the know...

Crikey, Bugger off to Sydney for the weekend and look what happens. For the record, there are no plans to damage, cut, modify or sacrifice to your diety of choice. Just looking to re-fill them. If the brewery wants them back then they know who to ask. One would think that selling keg after keg...

That it is. Here's the situation. The brewery sells kegs through the local IGA (my mate actually called the brewery and they pointed him there). The guy that runs the IGA doesn't want to know about the empties so either 1) he has effectivly 'purchased' the keg or 2) the IGA guy is being a...

I might do so. I'll find out how much my mate paid for the beer. If it seems like he's paid for the keg as well then :party: otherwise I'll contact the brewery and see if they want them back. knowing my luck the spraypaint is probably hiding something else though :ph34r: Bartron

like fun :lol: I'd like to fill one up....would have to split the brew up though as I don't have a 50+l fermenter (not sure how that would turn out). Alternatly I'd sell them off or swap for some cornys....the label on the side is a bugger...might come off with some scrubbing (looks like...

A mate of mine has this really nice bar setup. Kegs downstairs and piped up to the bar (which is just off the HUGE home theatre setup.... :beerbang: ) Anyway....he buys kegs from the local liquor shop that stocks them..the 50l jobs. Problem is the guy that sells them doesn't want to take them...

woried because my last batch is running out :o This is the first time I've racked a beer though (horray for free fermenters)...usually I ferment for a week or so then bottle. This one sat in secondary for around 4 weeks (after which there was almost another 2cm of trub). I kept meanig to...

well..a week after my last post I racked to secondary....and there it sat until today when I finally bottled. Activitity in the beer gave out after two weeks. I can tell becasue the temp of the wort went from around 11C (where it had sat for the two weeks) to around 8C (where it sat for the...

Well it's all done and the fermenter is in the fridge at 12C bubbling away. The yeast I used said 9 - 12C so I'm guessing this is ok. It's slow going but CO2 is being made (about a bubble a minute...took a bit to get going too). Wort temp is around 14 - 16C. Never used cold yeast before (used to...

I've done that twice...I've since been kicked out to the garage (something about pouring in a kit and forgetting to turn off the spigot turned her off) :D

Hazzah....my yeast still farts......um......I mean...I introduced cold yeast to warm sugerary water and now my wife is wondering about 'that bread smell' in the kitchen again. ;-)

Silly thing is I wanted this to be a 'fresh' brew as well....to be done shortly after buying. Oh well....everything is sealed up so hopefully it is all ok. I'm going to start the yeast tonight and see what happens. I've started dry yeast before and sometimes I get a frothy mess and sometimes a...

Hi all...thanks for the replies. The kit was a new one for the shop so it shouldn't be that old. By the sounds of it I should be OK but I guess we'll find out in a month or two if I have anything good. Cheers, Bartron

Hiya all. Around the beginning of spring last year I purchased myself a pilsner extract, yeast, hops and LME from my local HB shop. The yeast went in the fridge, the hops in the freezer and the kit and LME into a cupboard in the garage (where I do my brewing). The intention was to brew the...

Was there a couple of weeks ago, also on holiday. Couldn't stay long as my son had fallen asleep in the car, plus it was raining. What beer I had was nice though (worry not, my wife was in the car too). Love the setup upstairs where you can look through into the brewery/shed. Bartron

I recently had a trip to WA and managed to fit in a few brewery visits while I was there. Didn't venture too far but manages to go to the Feral and Duckstein in Swan valley and the Bootleg, Wicked Ale and the Colonial down towards Margaret River. I could recommend all of the above although I...

wow....got some good discussion going...and some good answers too. :) I'll still buy the odd case of commercial here or there...mainly becasue some guests shudder at the thought of being served homebrew either becasue they've heard stories or from being served some kit+sugar concoction with...

Thanks for the links, I'll certainly give it a go. For the meantime I just stuck the fermenter in the fridge, turned it on until it reached around 14C and turned it off. The fermenting wort cooled to 20C and has been there for three days. Thinking of buying a second fermenter to...

Economics???.....Hmmmmm......I don'tbuy it <_< Unless breweries are making their beer from a big kit (i.e. some type of extract) I don't see how one style of beer would cost more to produce than another or whay they at least can't make it nicer. Even when taking into account the smaller...

I'd have to agree on that point...at least among my circle of friends. It's rare that a night at the pub results in "4 VB's please" as it's more likely that we'd try something different if its on tap, but then 'boutique' beers are trendy in Canberra at the moment (rarely twice in different pubs...