Recent content by raoul

Metho in a glass, dip and light.... It kills everything. then dont put back in glass until the flame is out :lol:

The small pouch is the nutrient source.. if you split like this don't pop it :) Bloody good way of doing it IMO, least chance of infection.

Lactic acid bacteria (lactobacillus/bifi's) typically are slow growers, the majority of them are anaerobic. Grow them warm, at about 37, in sterile wort , or a malty solutuion at a pH between 5-6. Will take a few days to a week for signs of growth.. Don't aerate the culture either..

Really kicking myself that i moved away from Mile End. I miss the wheaty and the planes, and the planes while drinking in the beer garden @ the wheaty. But MooBrew hefe is a sure fire incentive to make a special trip :) Ive never had it off tap before, out of the bottle its lovely.

Hi guys, Im keen on having a go at a steam beer before it gets too warm here. I was thinking of getting the california lager yeast liquid and propagating it. Do you know if this works well with other European lager styles too when fermented a bit cooler? Cheers :)

I made pretty much exactly the same mistake last brew.. I didnt let the pack swell enough.. i let it go for an hour but it was still cold in that time.. Anyways i was using the weinstaphen weizen yeast and ended up with a beer that definitely had some of the characteristics, not a lot of clove...

Hey folks, First post WOOOOO! Just recently back into brewing and had a craving to do a redback type beer for summer quaffing :chug: Just picked up a similar lot here too.. Morgans Wheat kit + Coopers Wheat malt + saaz + US56 Putting it on tonight, will report back with results :) Nice...