Recent content by pint of lager

Your beer is overcarbonated. This is common for new keg users, especially when they force carbonate. The beer pours frothy and flat. You need to remove some of the carbonation by releasing the pressure relief valve a few times over a few days. Even removing the keg lid for a few hours or half...

Wiki on dextrins. Wiki on maltodextrin. Yeasts can utilise the shorter chain polysacharides, but cannot utilise the longer chain polysacharides. So, as others have said, maltodextrin is partially fermentable. Utilise means turn into alcohol and carbon dioxide. The longer chains that the yeast...

If they are sealed up, they should be fine. Shorten your expected shelf/storage life by 10%. Yeasts will quite happily live at room temperature.

Cocko, I missed the link to the google doc as have others. The problem with taking the active participants in the merchandise buy off ahb is that the thread drops out of the latest threads box and many possible participants will miss out.

You really need to start using a hydrometer. The usual rule is once you have a stable hydrometer reading over three days, your beer is ready to bottle. This is assuming that the beer has fermented out and you haven't caused it to stop fermenting due to dropping the temperature too low. If the...

Cocko: 2x T shirts. 1x Hoody Pokolbinguy: 2x T shirts. 1x Hoody BeerFingers: 1x T-Shirt. 1x Hoody (depending on final design) Clean Brewer: 2xT-shirts (maybe a Hoody, dont need em much up here) 1xSinglet Brendo: 2 x t-shirts, 1x Hoody Beerhog: 1 x t-shirt, 1 x hoody Gava: 1 x t-shirt, 1 x hoody...

Hitman, head retention and level of carbonation are two different aspects of beer brewing. Head retension is improved by better quality ingredients as you have found with malt extract and also hops help with head retention. If you have variation in carbonation levels, it is probably due to...

Oz, was the lid on the whole time? That is a whole lot of infection going on after a week and the contents would have been well sanitised after a 90 minute boil. Interesting experiment and a warning as to how quickly infections can gain a foothold.

Please stay on topic, follow the forum guidelines and avoid vulgarity.

To cool the wort while it is in the boiler, pop it in a sink or large tub with the lid on. Fill tub with water up to about the same level as the wort (stops the boiler form floating.) Leave for a few minutes, then come back and very gently swirl the boiler. Wait a minute, then change the...

I did this alot when I was using kits. A partial mash over a kit is one way you can improve your beer flavour. As the kit is already bittered, you don't have to work out your bittering hops. If you are adding any sort of bittering hops, be very careful of the high alphas. A small amount goes a...

You probably ended up with some LME in the tap and when you pulled the sg sample, it is higher than what is actualy in the fermenter. This is a common mistake that has caught out many brewers. Sanitise a cup and scoop some wort out of the top of the fermenter and let us know what sg it is.

Jack Keller is a fruit wine legend. Anyone considering making fruit wines, google up his recipes. Not sure if I would ferment the mushrooms or just eat them.

Campden tablets are ok to stabilise a wine that has fully fermented out, but if the wine is still sweet, they won't do a complete job. It is highly likely that the wine will recommence fermenting.

Don't worry about the hop bag splitting. The hops will settle out to the bottom of the fermenter over the course of fermentation. This style of beer has been very popular in the past. There are plenty of variations. Either of the words Beez or Kneez are fairly unique and a search on AHB will...