Recent content by macron1

interesting, thanks!

too cheap for a heat pad ;) No i just thought id use the cold to my advantage. Got a dark lager on atm, thought it might be fun to go a bit darker of a brew. Cold is ~cold...? The thermometer on the side of my fermenter does not often get above 16... i suppose i could brew with an ale yeast...

Hi all, Basically my house is very very cold, and i am getting in to brewing a bit more with lager yeasts. my plan is to make a stout using a lager yeast. i think traditionally these are brewed in the warmer months using ale yeast, so was wondering if anyone had any experince making a kit stout...

thanks for all the tips people!

Thanks for the fast reply! Just one question, you say to treat like any other bacteria... is there a particular treatment for bacteria used in brewing, or do you just mean this generally? As in, give it a good clean/disinfecting? Thanks again

Hi All! This is my first post in a long time on account of not having brewed for a while, mostly as the place i had been living did not have any air con and it was too hot in summer, so i got out the habit... Anyway, on inspecting on of my disused fermenters i was surprised to see a bright...

ive tried both racking to a secondary and adding dry hops at that stage, as well as adding them to the primary after... primary fermentation has tapered off. Conclusion: either is fine. i prefer to rack these days, but just cos i like playing with beer i think and to make it seem like i am doing...

i reckon patience is required for the hoppyness to die down. I recently made what i considered a delicious APA using a lot of cascade, and shared it with some of my mates who all said it was too bitter and/or "green" tasting. After a month or so, and the same people of the same beer said it...

oooo now we are getting somewhere... I think i am thinking of cold-conditioning i.e. post fermentation. I am wanting solids to fall out of suspension in prior to bottling. The questions then are as above - how, how long, etc?

Hi I am interested in "crash cooling" a brew, which, from what i gather, helps to clarify beer pre bottling/kegging. Could someone please enlighten me on the topic - such as what the best way of doing it is, duration, time to do it etc, benefits over not doing it. I dont have a fridge spare...

I lived in NZ untill a few months ago and my GF loved that Monteith's radler stuff. When we moved here (Aus) they didnt have it anywhere, however given i had tasted the Monteith's one i managed to make a pretty successful analogue using essentially any non-dark beer with a bit of lemon/lime soda...

... ... O man, i paid like $28 for 2 kg from Coles ($13.95 a kg i think they were)!!!!!!!!!!!!

Using the Coopers Candian with 1 kg of light DME (coopers makes one that sells in places like Big W and comes in 500g boxes from memory) + a cup or so of crystal malt (115-145 EBC) steeped in 500 ml hot (~70oC) water for half an hour or so then added to the rest of the brew makes a very...

Just to follow up on this slightly aging thread... my "base" beer (1x Coopers Blonde extract + 1 kg light DME + 10% crystal stuff) was racked onto 2 kg of mashed frozen raspberries last night after the beer had had 7 days in the primary. The o.g. was 1.046, and this had fallen to 1.011 by the...

Just a few questions following the above hints (please forgive me as i am new to brewing) 1) Insight mentioned flabby taste and the addition of citric acid... I think i understand the idea of a "flabby" raspberry taste, so when do you put citric acid in? do you add it directly to the fermenter...