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And Australian, its a standard beer bottle cap here....

G'Day d t m. Wine used to give me fearsome headaches so I stopped drinking it for 40 years! just starting again, I like a nice Shiraz.. I use RO water + minerals in my brewing so no problems with chlorine/ chloramine, where I live you jump in the pool to wash the chlorine off after a shower...

I dont use any chemical treatments in my beers other than water minerals for that very reason. Commercial beers/wines say “may contain traces of sulphites” Yeah Right! and may contain Bucket Loads too!! All my beers are 6%+ and I never get any headaches from home brew, or maybe I’ve already...

Bru’n Water is the best tool I have used. Matins’ spreadsheet hits the Ph bang-on every brew, can take a bit of getting your head around (me anyway!) but worth the effort. Galena is correct local, H20 profiles can be misleading… Download Bru'n Water Cheers scomet

Toucan brewing is great fun, I made some great ToucanBeers before I went all grain, Cheers....

Toucan Wombat Special Bitter, she’ll be a bloody little ripper mate…

marks

I bet he gets through it all.......

Yes quite a few of 'my brews' are smash beers, they sound simple but the opposite is true, SMaSH brews have nowhere for any odd/off flavours to hide. They are also a good way to learn where the flavours come from, done well you can make some cracking SMaSH beers…

Anything from Belgium, period…….

I'm expecting 6 years minimum, just ticked over 4 years and TDS has just gone to 2, clean the membrane per the instructions (they are different depending on the membrane) + our scheme water is $hite! - Cheers...

I found this article on the manufacture of Molasses and Blackstrap, neither of which I have used in brewing. I had always thought blackstrap was a cattle /pig food additive! (sugar waste by-product) It makes interesting comment on the manufacturing process of both sugars. Molasses - 'Its dark...

My biggest problem with brewing is matching the Production / Consumption curves, the C curve always seems to be wining so yes now weekly and then hopefully fortnightly. The C curve decides that…..

G’Day Phildo79, I once visited a 'Traditional Winery' and they coated their mild steel and wooden fermentation vessels with natural wax. The bloke explained a lot about the old ways of fermentation and how it was organic, sustainable, yada yada, I bought a case - wish I hadn’t…..

And here's me thinking it was all about 'Large PET bottle source'....

You see them growing wild in Germany up telegraph poles etc... just dont let your dogs eat them!

Years ago as a young engineer I remember being summoned to the head office of our local pop manufacturer by the Engineering Manager who was a mate of mine from Leeds. He pulled out the first 'plastic' pop bottle I had ever seen! In answer to my question “What is that” he said “That young scomet...

Rogermort, I use a 2ltr soda-water bottle and call it the TB Stubbie! They work great, I used to filter my beer and carbonate as you suggest, too much work!! This is landlady 2 weeks in a 1250ml pop bottle with 4 carb drops, I’m gobsmacked how good it tastes (yes it will be better at 6 weeks)...

This is where it gets tricky! As the water boils off the thermal mass* of the syrup picks up the heat really quickly so you have to constantly keep lowering the stove temperature or it will caramelise. For this reason I dont like the set and forget oven method. Hot sugar syrup is nasty S* its no...

Dont forget I am originally from Yorkshire! thats A$22/kg! I make 19Ltr of Landlady for that price. If you're just using it occasionally I think it would work really well in your brew and 180g is a good size to see if you like it... Cheers