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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



    My sparge in GF is pretty good - two tips - 1) Check your crush size - best recommendation seems to be 0.83mm double crushed for normal malted barley

    camsaway Today, 11:05 Go to last post

    What are you brewing?

    That's just the way the cookie crumbles. (tee hee)

    Toxxyc Today, 09:43 Go to last post

    What are you brewing?

    Aaaaaand thats why I love this forum. I guess I only have myself to slap. I did some very quick internet research to see what SMASH options I could

    Langchop Today, 09:20 Go to last post


    Bloody hell.. Would you be my mentor please?

    Langchop Today, 09:03 Go to last post


    That's odd, I have only had one stuck sparge and it goes pretty quick if it's not stuck. Admittedly mine starts ramping up as soon as I start the sparge

    groenspookasem Today, 08:23 Go to last post