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how much beer ar you putting into your 20l cube? thinking of headspace/oxidation issues here...

i love you. :)

i knew it. i was certain that a yeast strain would produce a different ester at different temps. by knowing your yeast and your fementation stage you could alter the temp to a specific degree and only get the esters made at that temp level. that would explain the chimay. damn those monks...

thanks geoffi. the minister for finance and war will now have to wined and dined but i forsee a lot of these bottles lying around soon. :)

true. but off roaders let their tyre pressure down. :lol: also the tyre companies know half the road users tyres are probably shot. over inflating a worn tyre is pretty dangerous. both industries are catering for the lowest common denominator? i guess it's not so much that the kit makers are...

if i rack into these things how well will it keep? are they good enough to condition in? i take it these aren't food grade plastic? chinese heavy metal isn't what i like in my beer but i really like the idea of racking into 2-3 of these babies and having a mini keg in the fridge with back ups...

i was talking to the hbs guy today about this. he said that nearly all the kits had ale yeasts. he says these yeasts go dormant at around 20C and under, prefering to be around 22-28c he also strongly hinted that a heating pad is a good idea at this time of year to keep it warmer during the...

i'm cheap. and i'm the sort that like to find the in's an outs of everything when i do it. so i started to try and save some money making beers that were too expensive for me to buy commercially all the time. (i'll probably never make an aussie style lager) and now i'm researching everything...

yeah that kinda bums me out too. i know it's advertising and streatching the truth but blatant fabrication? :( i'm going to get into hot water for this but i used to drink tasman bitter a lot. i thought it was a pretty good beer for the coin and was a good consolation prize for not having...

it's alarming how i'm drinking the same right now. :lol: it places nicely on the value/flavour/availabilty and effect graph.

bro eat slow and stop when your full. your arteries will be fine.

not me i can't make better beer.. yet. but just by thinking about it i have certainly tried out more beers and educated myself about taste a lot more. i quickly came to the conclusion i can't afford to drink the commercial beer i really like. i better get good at making beer. B)

yes i taste it. :D it didn't taste too good though. but since it's still brewing i reckon i should give it the benifit of the doubt. i do overflow the tube but it is so bubbly the bubbles form on the hydrometer like crazy. it's pretty tricky to get reading of it quick before they form and...

well i'm new at this. you knew that of course. but yesterday i was taking a SG reading of my brew which i would have guessed to be done and ready for botteling. but it was tricky getting a reading because of the CO2 bubbles. i had understood thats why i twirled the hydrometer but i wasn't...

the problem is right now in brisbane it's moving between 16 and 28. so i have to keep monitoring it and messing with it to keep it constant. getting it cold isn't too much of a hassle but keeping it there is. when i'm at work the house is getting too hot and i'm not here to look after it. the...

whats wrong with "rimming" :huh: :lol:

it's not the dollars that's the issue it's where to put it. it would end up being at the in-laws anyway. :rolleyes: contamination is always a factor either from air or whatever. since my frementer is currently sitting in the bath tub up to it's waist in water, the tap is already a concern and...

i thought you guys might get a laugh out of my idea. :lol: that's ok i was pretty convinced it was a nuts idea anyway. although in my defence throwing a sixpack into the creek is a time honoured tradition and it works a treat at keeping your beer cold while camping. but i notice the slight...

hi brewing people! i'm a nooby brewer, only onto kits ATM but i've been doing far too much thinking. my biggest problem ATM is getting a nice stable temperature to ferment at. i've been wracking by brain trying to come up with a solution that fits my wallet and my wifes tolerance. *brain...

i just picked up some chimay, after all the rave reviews i figured i better try real beer. $10 sticker shock left me standing in the isle for a few minutes... i didn't come to until i remembered paying $8 for a VB at a night club a while back. and it's not like i'm buying a whole carton at that...