Recent content by Westy1

I'm gonna try get hold of some of these cubes that you have mentioned. They sound like the ducks nuts. I have another question. During the lagering stage I read that the temps have to be lower. I'm not sure I can do this as I don't have the equipment. Do you think it will be a problem if the...

Thanks for all your help. I'll let you know how I go when the time comes for racking. Cheers

Thanks for the info Adamt, but I'm afraid I have more questions:) I've read a fair bit of info on the racking techniques everybody uses but found no informaiton for someone with very little spare money and very basic equipment. Gotta start somewhere right:) The equipment I have is basically 2...

Temps are hovering between 11-13 degrees. It's hard to keep it at the same temp without the proper equipment.

Interloper I had a read through the link you put up and there is mention of the need to rack the beer into a seperate fermenter for the lagering stage. I have a second fermenter but it needs a good clean. Just wondering how many of you rack into a second fermentor once primary is done? I if so...

You guys are too good:) Yeah I would call it a rotten eggy smell and I did use Saflager (S-23, I think). Just out of curiousity... What makes it smell like that? Is it just the type of yeast? Cheers for your help mate

To tell you the truth I didn't taste it. I'll give that a go tonight and let you know.

Hi All Just thought I would tap into this vast expanse of knowledge on this question. I put a brew on last Tuesday night. It's supposed to turn out something like a James Boags. Ingredients were Black Rock Lager, #60 Brewblend, 500g Light Malt, 10g Saaz. I have never done a brew with a...

Worst beer I have ever had was japanese and called Sapporo or something along those lines. I bought it coz it came in a very cool can. The liquid went down the sink after the first mouthfull. I think I still have the can somewhere:)

I just sprinkled in on the surface and gave it a quick stir so the yeast didn't stick to the sides. The saflager is a bottom fermenter so I didn't see any issues with stirring it but some people are saying not to stir once pitched. Whats you thoughts?

Did your beer turn out alright after pitching the new yeast? So if nothing happens within the next couple of days I should be pitching new yeast... How do I do that? Do I sit the yeast in warm water prior to putting it in the fermenter of can I just pour it straight into the fermenter dry? Cheers

The temp is down now to about 16 degrees. The Saflager yeast states the ideal temps as 11-15 so I'm aiming to get it down about that temp. Am I doing the right thing by dropping the temp further? I did a Munich Lager as first first one before this and sat it about 22 degrees. Was that too high...

Cheers for the quick reply Braufrau... and the good news:)

Hi All I did have a quick look through the forums to an answer to this one but to no avail. I knocked up a brew last night and the temp in the fermenter was a little warm so I sat it outside in the cold for a bit until it dropped to about 27 degrees. I added the Yeast and gave it a quick stir...