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Thanks for the kind words. I think having support and sharing is going to be my best start. Dr's done and I am now going to alcohol/drug councillor as soon as the refferel is actioned. I started a fairly big home brew page for my capital city (800+ members so far) and have made a lot of mates...

I'm reaching out a bit to you guys atm as I don't feel I can to all my brew crew and mates who know me more. It feels good to let it out to like minded people.

Yeah I will starting some sport next week and I guess you right.. Maybe I should pack it all away for a while. Bad time for us with competitions and events.. But now has to be the time.. How do you guys drink without going over board? How do you know when to stop? I need to find that switch!

Well I guess this has been a while coming but in a couple of hours I will be taking my 1st real step in admitting and doing something about my addiction to alcohol.. I am an alcoholic! I will be going to the dr's soon to have a chat and hopefully get a referral to see a councillor. I've...

Top: 8% english ale (seal on lid of bottle broke) be interested to taste this in a couple of months Bottom: Same brew as i posted before and was paranoid about... 4 days later (after removing the bag) edit: this is prob my fave page on this forum now..

havent tasted it in a about a week, put some extra additions in since last time i tried it so i couldnt say atm... will have a taste tonight/soon Last sample the oak was very present, cherries have made a slight sourness... added the bottom of a pretty hoppy pale ale so see how it tastes now...

barrel aged porter

just spoke to the guy who made the original beer and he told me he pitched the yeast the next day (well thinks so anyway)

It is meant to be a sour/funky brew.. i got it from a mate. Think it was a BIPA...Wasnt to happy with the flavour.. oak barrel aged for 10 days and then added some cherries that were sitting in there about 8 weeks. I would say it has come from the cherries...

this is well fermented out.. it was never fermented @ 80, and since has been at room temp with a fair amount of fluctuation. Infections i dont mind.. i can live with that. From what i was aware beer was hard to ruin (as in make you physically sick). Still keen to know what it could be.. still...

it's a polyester bag i use generally for my BIAB, this time it had cherries in it.. this is a blend of a few different beers, i then barrel aged it. I then added cherries.. about 5 days ago i had a few ltrs in the bottom of a keg i poured in... and then i looked yesterday and i have this!!! i...

this is a blend of a few different beers, i then barrel aged it. I then added cherries.. about 5 days ago i had a few ltrs in the bottom of a keg i poured in... and then i looked yesterday and i have this!!!

yeah someone has mentioned it could be Botulism... so im freaking out! i just thought is made some good funk...now im paranoid!! hate ditching beer

anyone seen anything like this??? someone got me paranoid, and ive never seen anything quite like it

well no one can identify this as yet... any input would help... thanks!

if your keg is carbonated and has a decent amount of PSI, as noted say 10PSI, why would you need a T between the gas/keg? Wouldnt there be plenty enough pressure to fill a few bottles without using a connection from the gas bottle itself? Simple in/out.. Im not going to be bottling a full...

Picked up a 25l old and in bad condition barrel.. It was all shrunk and been left dry for god knows how long.. I filled it with water and got it water tight, then kept water in it for a couple of months.. Just emptied it out and a lot of the gunk and crap came out. Roy from TWOC said to fill...

Picked up a 25l old and in bad condition barrel.. It was all shrunk and been left dry for god knows how long.. I filled it with water and got it water tight, then kept water in it for a couple of months.. Just emptied it out and a lot of the gunk and crap came out. Roy from TWOC said to fill...

I wish i could advise you of the date BUT im at work and the packets have been thrown away. wort for both is controlled @ 19c (66f) well i will keep some us-05 back-up... knowing now that it could be a slow ferment, i will wait a while longer to see if i get any visible signs cheers

ive had them about 6 weeks, they were new when i got them. the 3944 was nice and swollen, the 1056 not so much. i had a little mishap with the wort for the 3944, the oring from the corny keg fell in it (whoops) hahaha, so i put a new oring on last night and noticed that there was some trub...