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    Congratulations! You have successfully stumbled upon (or been given the link to) the Worts and All forum dedicated to the age old art of home brewing.

    I know, I know, you’re thinking “Wow, what a cool name!” but trust me, there’s so much more to it than that.

    Sure, this is a place to hang out and talk beer, but it’s also about a lifestyle and an ethos. This is where we want to hear your stories of hand crafted Stout and Chocolate Ice Cream, your tales of Old Speckled Hen Sausages and all about that little tiny pub you discovered in the middle of nowhere where the owner made his own cheese and dished out shots of home-made limoncello in frozen shot glasses in the shape of Table Mountain.

    This place was created by a few likeminded individuals who were sick and tired of trawling foreign forums for information. What do the British know about locating Cascade hops in Bela-Bela? What do the Americans know about trying to locate a decent sized glass carboy in Africa? What do the Belgians know about great clubs like Southyeasters and Worthogs?

    So really it’s all about you. Come in, share, enjoy…

  • Recent Forum Posts


    Random small questions

    I've done beer on beer on beer so much previously that at one stage I had about 5L of trub before I poured a little over to a new bucket and started over.

    JIGSAW Yesterday, 23:08 Go to last post

    Snyper's Micro Batches

    Few threads I read about high gravity is it gets better and better per repitch. Here from generation 3 it comes into its own, my pallette isnt refined

    Jitters Yesterday, 13:05 Go to last post

    Snyper's Micro Batches

    Mexican Lager is bubbling away nicely, expected nothing less from Oslo Kveik though.

    Tripel is still bubbling but much slower the yeast

    Snyper564 Yesterday, 11:03 Go to last post

    Pressurised Fermentation

    Got the same idea Rikus and chris also has the same idea and I reached out to @Rikusj yesterday he found someone in cpt that can do the welding for

    Jitters Yesterday, 09:26 Go to last post

    Pressurised Fermentation

    I've been thinking of taking a 30 or 50L keg and opening the top to 4" ferrule, then you can use the Kegland kegmenter setup.

    RudiC Yesterday, 09:09 Go to last post