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welcome! many aussie guys on here, doing some innovative things. all grain is pretty simple, especially if you do the biab method.

something caustic should take care of that. and a carboy brush. warm water to help the caustic work faster. pbw or something like that should do the trick

usually two weeks is the absolute minimum for carbing if the room temperature is right. why rush perfection :)

hey, welcome from Pretoria bud.

very cool! have you tried again?

Haha the first step is acknowledgment :)

I haven't listened to it yet, still working through the archives, but I'm close to finishing them all, and it's going to sick when I reach the last one...:( :mad:

lunch meat is by far the most informative podcast, especially the dark meat episodes. too bad it has been canned....

Excellent! I'm sure it's going to be awesome! :rockin: :mug:

This thread has been too quiet, so let me revive the ancient thread. There is something very zen about washing my brew pot on the grass. Arm elbow deep in cold water, scrubbing , but with minimal effort. Also, walking into the server room at work to hide away for 5 minutes, just the white noise...

I think it's time for round 3, amirite?

I know this is a real old thread revival, but how's the setup working now?

You have an update on your champagne yeast version? Still fermenting?

awesome! sucks that they cut the yeast packet open :(, at least there is more than 1 :)

very cool, awesome when shops can give advice. I would avoid using champagne yeast and enzymes as you want a low abv

Very cool!

I was saying, pictures of your umqombothi / process if you had any pictures :) !

I've never tried sorghum malt, I know it's popular with those trying something gluten free. you have any pictures of your beer? and what brew club you in if I may ask?

hi Setsumi, Pretoria resident over here. I sent both examples of traditional beer yeast I bought at Checkers to OP via post. I've never tried any traditional beer myself although I've been tempted to follow one of the recipies found on the back. I couldn't find enough people from my home brew...

I would bottle it in empty sterlized soda bottles and bring that on campus