Recent content by voytekl

This used to drive me crazy. I'd say the biggest contributor was bottling straight after the 1 week or so primary fermentation. There was still loads of CO2 that wanted to come out and it would as soon as you put the beer in the bottle - sugar in the bottom or no, bottling wand or no. As soon...

awesome! :super: That's the answer I wanted to hear. Thanks guys :beer:

Hey folks... guess i've been lurking around here long enough to actually say who the hell i am. Living in Brunswick, Melbourne. Started brewing K&K a fair few years ago and did quite a few of them. Then moved up to northern new south and started again there but didn't understand the whole temp...

It doesn't produce that much every day. Maybe about 3 litres worth of CO2? I thought at first the cap was leaking so that after I squeezed it it was sucking air in slowly, but there's definitely positive pressure when I release the cap and it would just keep expanding if I didn't. so I do :lol...

Hi all... looking for a bit of advice. So I made an IPA. Malt was: Pale LME 3kg Pale DME .75kg Wheat DME .25Kg .375Kg Joe White Crystal (steeped) Into 23l. (hops: 40g target@60min, 28g EK Goldings@15min, 28g EK Goldings@5min, 28g EK Goldings@dryhop - if anybody's interested). OG was 1.054...

I find if I taste my bottle carbonated beers early (like a week in or so - for the sake of science honest!) I get a taste that I'm assuming is diacetyl that then clears. Which makes sense based on how diacetyl's sposed to work from the reading I've done. Although I only figure that's what it is...

I know that invert sugar is easier for the yeast to use - but what're the implications to taste? :huh:

I'd be paranoid about all the time the pot's uncovered and the wort's vulnerable to airborne nasties... :ph34r: Maybe I should relax... :D

This is only anecdotal but i've heard that one stubby of VB equals 2 litres of water used in it's production... :o

mostly out of laziness and paranoia. :ph34r: What i've just started doing is taking a little bit out of the tube and stepping that up and putting the whole tube back in the fridge hopefully uncontaminated. I think that's probably better than mucking around with stepping up a whole bunch or...

Funny you posted that I just jumped on here with a very similar question in mind... :blink: I'm more inner north so not sure how useful this is to you, but i've been using a place by the name of wineequip sydney rd coburg. Not a bad joint with decent prices, has the basics covered and pretty...

thanks for the help all... Nice to know i'm at least on the right track. I'll put it into practice next brew (this satdy hopefully).

First post.. so hi everybody. Great board you've got here. But stop encouraging me to brew dammit! As if I have enough time! anyhow... my problem. I've been mucking around with kits and extract and so forth for a while but am trying to develop my brewing a bit more now so am getting into...