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Is there a right brew length? There is but it depends on the system and the malt bill. Whether you are a home brewer or professional brewer one of the indicators to look for is around the 4% evaporation. Achieve that and you can consider the action of the boil has done what it was supposed to...

4.30 pm here now, kids off with my ex for the weekend. I don't think it would be to outrageous to crack a frothy and relax for the rest of the evening. Only have two types of beer in stock at the moment Amber Ale and Baltic Porter. Quite warm today so Amber it is. Emma.

They are a pest here, razorbacks are actually feral pigs. We have a few million of them, but they breed quicker than they can be shot. Emma

I don't think people know what a razorback is on this forum Tassie.😅 Emma

The Apollo's are on my shopping list, I can get my hand in the Snubby but prefer the low profile of the Apollo. 21 to 23 litres brew length is just about right for the Apollo

Welcome Tassie, friendly bunch on this forum, sure you will enjoy being here. Come across any Thylacines in Strathgordon? Pretty remote neck of the woods. Can't imagine what you were doing there. Emma

I spoke to Daniel at Keg King about an order of mine, the word on the street is a very, very, major player in the home brewing industry is going to be supplying the EU and UK with Keg King products. Emma

Love the mirror, what is that in the fire place? A little wood heater? Emma

In the brewery we daisy chain the kegs, fill the first with PAA and de oxygenated water pushed through with nitrogen. Two reasons PAA is environmental friendly and readily breaks down, nitrogen is also environmentally friendly, and cheaper than co2. I don't keg but use a secondary, I flush with...

I am bias towards Victorian beers though there are fine beers in NSW. Stomping Ground where I used to work make very nice beers available from Beer Cartel. https://www.beercartel.com.au/ Emma

Working at a brewery pub while at uni, not a big beer drinker but walking into the brew house for the first time I was hooked. The smell of the mash the smell of the hop charges going in. They say the olfactory receptor is a powerful sense, it was in my case, plus the science and history of...

I can see the advantages of the plunger. Firstly if you can't separate the trub in the kettle put everything in the fermenter, let it all settle remove the trub. If you are going to dry hop and want to save your yeast, release the pressure drop the yeast from the fermenter, dry hop then add...

Once you have familiarised yourself with your set up and your method the only thing that can set your programmed figures awry is your grain crush. Thankfully I have been gifted a mill and have more confidence in hitting the numbers I am aiming for. But you will get there.👍 Emma

Eskdale Victoria Australia

Thanks Foxy was confident that you would like it. I am trying to get my dad to install a Fromagerie on his dairy farm. I have never made cheese but would like to. Can't be any harder than making beer, could it? Emma.

Of course, Keg Land have no manufacturing facilities in Australia. But I will still buy from them. Most of what I have in my house was made in China. It is a breath of fresh air to have a true blue product of quality in my brewing kit. (Snubby) Emma

I use both companies Keg King and Keg Land as far as fermenters go I use Keg King, they are quality and of similar price. I use a Keg Land Blowtie as my spunding valve with integrated gauge at $12.00 Australian they are cheap and suit the purpose.

Foxy, I wasn't expecting a hopper, base and roller brush with the grain mill. Picked it up today can't thank you enough. Now I feel mean sending you just a couple of bottles of Baltic Porter. You could have cleaned it out but, a couple of dead roach between the rollers! Only joking. Picked up a...

There are two as far as I know. One is made here in Australia I have two of the Snub Nose fermenters (Australian) and have never heard of any problems with those. Emma

At the brewery we dumped the lot from the kettle into the the fermenter, when every thing had settled the trub is dumped from the fermenter. The beauty of conical's and the reason we use coagulants. It isn't just about clarity, cold conditioning will take care of that no matter what is in the...