Recent content by beernography

I also brewed this kit for the last two brews, they are conditioning in the bottle now. The first one is the kit + 1.5kg fermentables and the second is the same + about 20g saaz hops. It's encouraging to hear yours turned out well Mantis :beer:

That's stuff's great but gone up to $6.80 at my LHBS. I use a sinkfull (I scratched a line to the 1 bottle quantity) each brew and or bottling day and it significantly jacks up the cost of brewing. Peroxide information please.

I would like one posted too pretty please.

When I started drinking I also hated beer but would drink pretty much anything non-beer. I wrote myself off one too many times though and stuck to beer which has been a faithful friend and partner ever since.

I rack using the method boingk described and as soupbones said it noticeably makes your beer clearer and takes some of that muddy yeast flavour away. However I find it takes the bottles longer to carbonate when the brew is racked, and sometimes I just can't be arsed getting the fermenter out...

I boil my taps and airlocks before brewing to hopefully kill any beasts lurking in the cracks. I've just put down my 13th brew and had 1 infected brew I had to throw out, before bottling - but it was my fault cause I left it sitting around 6 weeks. The occasional bottle has been infected, but...

I got into brewing for cheapskate reasons, but quickly learnt it was easy to make good beer for slightly more input both in effort and ingredients. I love the convenience of having a range of beers on hand and the pride that comes with the whole process from the first washing up to downing a...

+2. I usually add roughly 180g sugar for 23l and 160g for 21l. I don't use beersmith or anything just guess based on experience. I dissolve and boil the sugar into water then dump it in the fermenter. Put the beer on the table, have a hose running from the spout and coiling around the bottom...

I would use the whole kilo of BE2, I put that one down about 4 months ago and it is slightly thin with a bitter aftertaste. I used 1kg BE2 + 500 DME, no extra hops and the kit yeast. It tasted like an ashtray for the first 3 months of its life but has come good recently.

Sweet as Stuster, thanks. I'll watch this space...

iawtc I also made it up with extra DME (I think 1kg) and 18l of water. It has a smoky flaour which I find builds up to a nemesis when I drink a lot of it. That's 3-4 longnecks though, the first couple are ok.

Oh yeah...it was bush honey. My dad had bee hives. It tasted a lot stronger than shop honey so I reckon you would want to try and get some stinky wild stuff.

Hi, I've brewed that one before - I called it blonde bitch, she sat around 16-20 degrees and was well drinkable after 6 weeks in the bottle. Just make sure your bottles are clean - a few from my last batch were filthy and I only noticed once I saw bubbles collecting on the scum - and you should...

I want in. Hi Mike..fancy seeing YOU here!

I made 2 batches of mead years ago. One came out drinkable, it had an insipid honey flavour and a strong alcoholic afterburn, what I would imagine moonshine to taste like. I added apple juice to the other one and it was rank. Still choked it back mixed with lemon cordial! :party: