Recent content by Aleosaurus cervisiae

OK, thanks guys

How long should I give it?

I made a Kolsch last night and 17 hours later, there is no action in the airlock. I used dry yeast Danstar BRY-97 American West Coast. Rehydrated for about 1 hour. I had a spoonful of DME in 100mL of sterile water at room temp, although the instructions at the back of the pack said just water ...

What about Styrian Golding?

Looking through a few recipes for British bitter, noticed most do not include dry hopping. If you were to dry hop, what would you use? Personally, I dry hop only my APAs (with Cascade).

Thanks Wolfy, I thought that might be the case, I will leave them a little longer and see what happens.

I made a batch of Chris's British Ale from a FWK bought at G&G. I used US04, fermented at 18C for 2 weeks. When I bottled the said beer, I noticed how clear it is. Two weeks later (now), the beer is very nice but hardly any carbonation occurred. Not a bad thing for a British ale mind you, but it...

Love the Anzac label.

Seem to me that no-one on the forum has been brewing for more than 12 years. Is this how long the liver lasts under the harsh conditions we impose on it? I am now in my year 3. Have I got 9 years to go? How much have you got?

Refuses to even taste what I make. She thinks it is risky for her health, because I told her once (twice, actually) that my beer got infected. :D

I am pissed off by this whole single batch business. I realy liked some previoius single batches, notably EKG one, and then they are not available any more. Or am I just in a bad mood?

My two cents: I once left my beer in the fermenter for four weeks and got autolysis. Yuck. Never again. Two weeks and the beer gets into the bottles.

Nine batches, 20L each, 180L, roughly half a litre per day. As quite a bit of it was not the top brew, I got to drink most of it. But I was buying more piss on top of this. Poor old liver.

:icon_chickcheers: Merry Christmas everyone

46, been frewing for 1 year. Been drinking for 40 years give or take...