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Just an update to this. the lager was fine. tasted fine, fermented out fine etc so i racked that to secondary. the other one..... lambic... :(

Thanks guys, @stienberg the fridge would have pretty much been sealed the whole time, its not very clean though. ill just have a little taste and maybe do a hydro reading. Thanks all, i thought i remembered reading somewhere that it was a reasonably common technique to leave lagers brewing for...

Hi All, after a bit of poor communication with my housemate ( i went on holidays and he didn't do his task). I have 1 batch (lager) that would have finished fermentation a month ago, and 1 batch with no yeast ever put in (also been there for a month at 12 degrees). My question is simple i...

sorry. i pitched it last wed. so it did drop that much in 3 days. but the 3 days since then, nothing. there were some signs of fermentation, around the wall of the fermenter, so i dont know when it was from. anyway i have shaken it up already, will check it later. maybe a week?

Hi all. i have an oktoberfest type lager that had an SG of around 1078. a little higher than i expected but thought the yeast could still handle it, so i went ahead. i put the yeast in 2-3l starter with 300gm pilsen ldme fermentation has been stuck at around 1060 since friday. any suggestions...

yeah, i didnt think it would either. but i have used a couple of calcs on-line and it seems to add up. didnt mind it, but now i have a stuck ferment at 1060. annoying!

i have been a little low in my efficiency as of late, so i decided to throw in a bit of pilsner LDME to this recipe: http://www.brewmorebeer.com/oktoberfest-lager/ Don't ask me how i managed, but i ended up throwing in 500gm LDME and 500gm dextrin. SG is around 1078. i am not worried about...

Must be, i thought it was used to keep the temperature at a steady rate. my bad. im just going to go and drill a hole in the ice.

i dont know anything about immersion heaters, as i ferment in a fridge. But, are they any different to a basic ($30) aquarium heater?

Just a question, is queensland a little less nanny state. melbourne/vic is really starting to annoy me with that shit. so why not move to qld, the jobs pay more, the sun comes out more? What are the downsides? (other than the positives that Melbourne does have, sport/food etc)

Well, the cost of my gear (2 pots and an esky + other tools) is now next to negligible. my next batch will cost me around $38, lets say $40 to round it up. I am doing a strong belgian, that i have seen in stores for more than $150 a slab. OK my quality probably wont even be close to this, but...

when goatse and kermit join forces. i think its time for bed.

Yeah, i don't really give a shit anymore. the bloke didn't say it to me, so why should i care right? I think ill just go back to lurking like i've done for the past year. Fwiw i didn't get surprised by any of the responses (why the hell would i?), I thought this thread was dead and end of...

Well what would be the point of the post if i took out all descriptive elements regarding the store. I just wanted people to know what i thought they were pushing. if i didn't say where, there would be no point saying it at all. The original responses were a little different to the latter ones...

Wow. i think this thread is being taken the wrong way. I didn't just decide to jump on the internet and plot to, through a series of nasty posts go about taking down a Local HBS. I just thought the users of this fine forum, deserve to know about what the store (i say store not staff member...

ah ok. well i haven't been doing that. can i just leave it on the side or do i have to come back 15 minutes later and sit it back up.

i have no hop cones yet. Have i done something wrong?

should we be placing it on the side?

I just did a coopers pale ale + 250 grams of dextrose with Amarillo as well. Yeast was saf-ale 05 My fg was even lower than yours 1005. it tasted very sweet before bottling. But i have had this before and it mellowed out over time, so i will just have to wait and see.

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