G'day Cornelius,
Last year I restarted my homebrewing after leaving it for over a decade and the first 2 batchs I did was true lager brewed at low temps in my old shed fridge. On average I get around 30-35 longnecks out of a batch but the main problem is it is just so nice none are left for tasting 6 months later. The first brew I did was apple cider using pure apple mush (just think apple sauce) and that brew was more than moreish too. I do have a 22kg sealed bag of that mush left and I am tempted to do it all in one hit so a 150 litre brew but I'll probably get another tub to store the mush and do it in several brews as bottling 400 stubbies in one hit aint my cup of tea.
Currently I have 2 fermenters, one I got off a work mate which is a 30 litre screw top one and the other is just a 23 litre plastic tub with a lid. For the 23 litre tub I use my old Consul gas fridge as the cupboard and just use one of those illegal light bulbs to provide the warmth.
Allo Tom,
Eh mate what you describe does sound interesting and it does sound a lot easier from what I researched the other night on making it. When I mentioned to the missus about making malt she said 'you are NOT making a malting house' too
Anyway got a Coopers Real Ale kit here so tomorrow's jobbie is getting that started, basically the kit and 2kg of sugar but no hops as used all my supply with the lager brews.
Cheers Bryan (powered by the mother of invention--- if you can't afford it go make it yourself....)