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Very sad to see G&G close. From a purely selfish perspective this is really disappointing. It’s my local shop and I need new gas, and was planning to buy a couple of FWKs because ai haven’t had time to brew lately. Anyone hear when they’ll open the doors again? With or without a sale they’ll...

Commercial beer in pint glasses or pots? Or do people drink schooners where you live? Then again nothing wrong with beer in glass bottles.

I have a 35 l Digiboil (two actually), not Brewzilla. I guess the volumes are much the same as a Brewzilla 3.1 but have never seen them side-by-side. I trust the volume markings on the Digiboil, and that the 1 l increments on the extensions are actually at 1 l intervals. I’ve checked my...

Am I right about the extension volume? Or did I do some poor arithmetic?

Welcome. Based on your description that it “tastes like shit”, any number of things could be the issue. Infection is always a risk, but for a first brew in a new fermenter (which presumably arrived clean and with no trace of an old brew or anything else to infect) it’s probably less likely. The...

Hi @KegLand-com-au, the 35 l Brewzilla extension is listed as adding 12 l capacity. But by my measurements it seems the increase in volume is more like 14 l. Can you please confirm? I use an extension on a digiboil as a boiler in a 3V system, and since it had no trouble reaching a boil I decided...

You have to ask first what you’re targeting with your salt additions. I like to keep it simple: add calcium chloride and calcium sulphate (gypsum) to achieve 50-80 ppm calcium (good for mash conversion), and a reasonable sulphate:chloride ratio (more sulphate accentuates hops). Chalk or baking...

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I get you want to sell as one. But if someone takes your HERM-It I could be interested in your mash tun

There’s no escaping that all grain brewing takes time, so you need to plan ahead and make sure you do have that time available. Apart from that, I fill my kettles with water the night before (helps with dechlorination as well as time) and turn them on to heat first thing in the morning if I plan...

Sounds like you have a decent seal! The beer and co2 both contract when chilled. Total initial volume loss should be around 2 litres for a single batch. The beer will absorb more co2 when cold, and the longer you hold cold temps the more it will absorb. Top up with more co2 if you like, before...

I don’t bother with extra kegs or gas. I keep two soft drink bottles with carb caps. One with PBW and the other with no-rinse sanitizer. After finishing a keg (or whenever) I disconnect the beer line, plug it onto the PBW bottle, squeeze the bottle and turn on the tap until just PBW comes out...

It’s impossible to say for sure where your infection is coming from but my best guess would be in the tap on your fermenter or bulk priming vessel. Or perhaps the syphon if you don’t use a tap. These are the hardest bits to clean and sanitize/sterilize properly, and given the beers is in contact...

You ended up with 21 litres post-boil at your target gravity. Well done and enjoy your beer. To respond to your first question on boil-off rate, which digiboil are you using? I use the 35 l one (2400 w) as a kettle in a 3v setup, and get 3-4 l/h boiloff. If you have the 65 l (3500 w) version...

Black n Tan on this forum opened Nice Guys Brewery in Richmond. I'm on the other side of town and haven't had the pleasure of visiting but it looks really good. Google says it's a half hour walk or short cab ride from AAMI Park. Nice Guys Is Victoria Street's New 70s-Inspired Microbrewery and...

When a fridge is running as a fridge (rather than a fermenter) in summer, it’s keeping the inside 20-30 or more degrees cooler than the ambient temperature. Good seals are important for that case. As a fermentation chamber the target temperature for an ale is usually within a few degrees of...

That’s the primary ferment. Lagering is storing the fermented beer cold (0-4deg or thereabouts) for an extra period to let the yeast clean up after itself and turn the beer clear. A rule of thumb that works for me is 1 week per 10 gravity points. So if OG was 1.040 lager for 4 weeks. You also...

The inline reg (and the first stage on the gas cylinder) will let gas through to the downstream side. But it doesn’t vent to release pressure (that’s what a spunding valve does). No matter how low you turn the knob, the pressure won’t drop if there’s nowhere for the gas to go. What you need to...

I do hate to be that annoying guy, but actually the pressure in a non-pressurised vessel is actually much less. One atmosphere, or roughly 15psi (or ~100 kPa) is the pressure at about 10 m (not 1 m) depth of water (sg = 1). So in your example the gauge pressure at the bottom of the vessel would...

A heat belt in a fridge is fine for heating. An issue with a minibar fridge is making sure you have enough space to fit the fermenter. Consider the height, including an airlock or blow off tube on top. The base of the fridge won’t be flat (because of the condenser) so you’ll probably need a...