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Check the SPF first. You don't want it out there for too long. :D

bretto, I never leave them with water in them. Rinse with water, then steriliser. Sometimes I leave about 1cm of steriliser in them. Sometimes I just rinse with steriliser and pour it pretty much straight out. Then on with the plastic caps. I keep an old fermenter full of sterilising solution...

I always had a far greater supply of stubbies available when I first started collecting bottles, so stubbies it was, and stubbies it remains. I clean as I go. I rinse with water and steriliser when I've finished a few, and have a whole pile of plastic bottle caps which go on afterward and and...

Sorry. Am I missing something? I thought lager yeasts were bottom fermenting. (Yes, I did notice the Smilie in Doc's post).

Not that I've ever done it myself, but plenty of people suggest that bottles are readily available from recycling depots for a nominal fee.

My experience backs up all of this. I've been using twist tops for about 10 years and have never had a breakage while capping. 2 have exploded well into fermentation, but both were pre bulk-priming days. The twist tops are thinner glass, so I just use good quality bottles for beers that need to...

Grumpy's are a Homebrew supplier and microbrewery in the Adelaide Hills. They do a lot of business for interstaters via mail order. A cut above most HB suppliers. www.grumpys.com.au Disclaimer: Regular customer, no affiliation, etc.

Thanks for that Shawn. Krausen is starting to thin, but from what I hear it'll take forever to fall back completely. I'll rack in the next day or so. I just wonder whether racking early deprives the brew of bitterness given the intense bitterness of the krausen, or any other flavours, good or...

My rule of thumb when racking from primary to secondary has been to wait until krausen falls back in and then rack a day or two after. With most yeasts this means about a week in primary. A couple of yeasts recently have disrupted this process by hanging around forever. It happened when I first...

Unfortunately I'm not kegging yet, so I can't add to the comparison between kegs and bottles. What I do try and do is maximise the opportunity for bottle conditioning. The key to this is temperature. If you keep your bottles at around 20C they condition at pretty much the optimum rate. Obviously...

I've pitched straight onto the secondary. It works fine, but there is a lot of yeast in yeast cakes, even in the secondary. You only need about half a cup of slurry. I would actually suggest just rinsing the secondary with cooled boiled water. Wash it through into a sterilsed container and let...

My timing is out. The brews in the jerrys have just been bottled, nothing in the fermenters is ready to rack back into them, so no fermenters available to take advantage of the weekend. :blink: Doh! I may squeeze in a English bitter on Sunday, or it will have to be a quick dump and stir on...

The Coopers Lager kit yeast is the same strain as pretty much all of the Coopers kits, and yes, it is an ale yeast. I haven't used it for a while. From memory I never took it below 20C.

I've had people swear to me that yeast and yeast cakes smell vinegary even when they're perfectly good. Personally, I'm not of the same opinion. I've never smelt vinegar in a good yeast. I put that down to differing senses of smell. The one area where I've never heard too much argument is in the...

I'm happy to be corrected, but I have a feeling that the Jaycar unit is for heating, not a cooling nor a fridge controller. Jaycar Thermostat I bought one a few years ago, and it's been okay to activate a hot box to keep the brew warmed to a preset temp. They may have another cooling...

Great feedback. Thanks. I'd actually heard that it added bitterness as well, but I'm much happier to take the word of those who have direct experience. I have an all Amarillo APA planned in the near future. Sounds like a good one to try out mash hopping. Ta.

I'm a bit of a partial mash newbie - about half a dozen or so - and I'm looking to try a few new simple techniques. I've heard that hops can be added to the mash. I understand it helps reduce the ph and imparts a different hop flavour and bitterness. Has anyone got any experience with this? What...

"refer to bulk priming chart posted previously" Was this posted on this thread? I would be interested to view it if you can point me in the right direction. Thanks