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The Bavarian is reasonable. Years ago my old man made it with 800g of white sugar and put it in crown lager bottles and it was surprisingly drinkable cold out of the bottle.

A simple tweak is to buy an enhancer with malt in it and compare it to the original. The extra malt will give you more fuller beer with a better head. I found the sparkling coopers kit disappointing but I haven't done the pale ale. I rate the cooper's draught, real ale and the old dark ale.

Haven't got a brewery name yet but I do love the ferals name and the rational behind it. I would like to make a morning wheat beer called wise and shine :)

The old man made a lemon and orange wine with some of my juice. I sampled it just before bottling and I would judge it reasonable. I have done an all orange juice with raw sugar with an all purpose champagne yeast. I was talked into the yeast by the brewshop bloke and I am experimenting with a...

Well mate what more do you need in winter. I have a Newcy Brown and a Bav Lager on the go. Both for summer, I'm drinking a beermakers Old but I want photo because your clear fermenter puts my opaque one to shame.

Gonzo purchase a stick on thermometer they are pretty cheap and very handy. The gravity on mine started at 1.042 and it was down to 1.018 after 2 weeks and still bubbling so I left it. I have had it happen in the past and the brew was still good.

Haven't been there for a few years but The last drop in Kalamunda WA used to do nice dishes like beef and guinness pie that were not too big and not too pricey. They have boutique beers on tap since the mid 80's and bloody good ones like thunder storm lager and I'm an ale man. Most pubs lately...

Lucas when I used to get that colour head I find I have a mild infection. When I say that I mean it's drinkable but not top notch. You can age it a bit (but they gernerally don't come good) or black and tan with a cheap mid strength. I stopped it by becoming a sterilisation freak and I...

Gonzo, How's your temperature? Don't rule out rousing (lightly shaking the fermenter) I've got a demon Newcastle Brown Ale, just won't quit bubbling, clicking over into the fourth week. My thinking on this one is "if ain't broke don't fix it."

You could be right! I find of the nitrogen mix beers the ol' Killer kenny's and Cafrey's are a reasonable formulation. Maybe because they were never a real ale, like Guinness, Tetley's etc...A big night on the nitrogen is up there for maximum hangover!

I can certainly vouch for a can of coopers with 1.5 kg of liquid malt, norther brewer finishing hop and safale yeast. My Dad did a 1kg of dry dark malt with a brewiser Australia Lager and the kit yeast (which is a lager yeast) and it came up as a nice dark lager. He finished it with a bit of...

Gonzo it will be the mother's milk and not as bitter as the stout. Try another stout with 1.5 kg of liquid malt, safale yeast and a pinch of fuggles.

Decided to revive this old thread. I have heaps of oranges and some lemons at the property we moved into 2 years ago. I have read the lemon recipes and will use the info for a brew. Questions: 1. How are the lemon brews coming along. 2. Has anyone brewed oranges or any other unusual...

Nitrogen is used to give stouts, bitters, etc... on tap a creamy effect but the nitrogen kills the flavour. All malt including some wheat malt helps produce a froathy head. I would drop the priming a fizzy stout isn't true to the style.

I'm with Jazzman Southwark Bitter is one of the better ones I've tried. Being a Sandgroper emu export has gone down hill dramatically since they changed the recipe in the early 90's. BUT the champion for me is Toohey's Red which was drunk by many kiwi's at my local rugby club. It was...

Do they still do a beer festivale in Stratford in East London? If yes is it a real ale one? My cousin asked me to go once but something cropped up. I assume yes because he gradually over 3 years got me into real ale. I would love to be there. I would be looking for a pint of Directors...

Cheers the for the recipe bconnery I have bookmarked. Loving the pricey banana remark :D

Don't rush you apprenticeship :) that's why I said do a half malt, half sugar, maybe a finishing hop, with the kit yeast. Then go all malt, finishing hop with a safale yeast. Then go all malt with cultured yeast. Culturing is not that easy the first time. I agree with you letting the...

Ash I must confess I don't know if candi would aid head retention either, I read it in Laurie Strachan's book "Great Beers of the World" and he is claiming that the Belgium brewers believe it. That is where my research end, perhaps if anyone is keen to go further they could e-mail Laurie, I...

Cheers for that! I was going to do a Coopers Real Ale with 1.5 litres of orange and 500ml of lemon juice from our trees but then thought am I crazy to do this? Bugger it, St Clemons Real Ale will happen! I too will learn from the banana, and put the brew in my pressure barrel to be savoured...