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Best of luck with your HB'ing, it would be interesting to see if you brewed this beer exactly the same way (with the same type, but different batch of grain) if it were to also have this gushing tendency.

if your concerned about sweetness the last thing you want to do is add crystal, it has the tendency to be overly sweet and thickening and will need further addition of hops to counteract this effect.

looks like you might have to stop being a pom, and start drinking your beers cold! :P

send them an email (Coopershomebrew.com.au) or call them on (08) 8440 1800, or the homebrew hotline - 1300 654 455 they should be helpfull since we have sacrificed our livers to make them millionairs :P

Manticle - unless you have a cellar (which im assuming you don't) or can control the weather (which im assuming you can't) just buy yourself a big ol fridge with some kind of temp control if you feel it's necessary and condition your beer in there. unless you feel like swapping around frozen pet...

There are literally hundreds of reasons behind gushing beers, i was simply pointing out the obvious ones. with the information supplied it could be anything

although the reasons behind gushing beer are not completely known, the general consensus is that it is due to an infection (Fusarium,Aspergillus and Penicillium) and not temperature. I have stored large batches of beer in higher than ideal temps and never had any gushers so i would be very...

slosh your wort around in the fermentor and see if any CO2 bubbles out of the airlock, if not you should probly start thinking about using another yeast 60 hours is a long, long time with no activity signs for a yeast that was rehydrated and showed signs of activity

Did you make a starter to check the health of the yeast before pitching?

Hi Theres the sail and anchor pub in fremantle and they have some pretty nice beers, particularly their oatmeal stout (the brass monkey stout). there is also the mad monk and they have some good beers too and then again you have little creatures which have nice beer as well, my fav being the...

small dosage of food grade citric acid added during bulk priming perhaps? not sure if it will harm the yeast or not... Aren't glacier hops supposed to be rather citrusy?(Aroma: From the sources I read, the aroma is the hops strong point. The descriptors of “Pleasant” and “Good” were used a lot...

Sorry, i forgot to add - always boil up the kit yeast as nutrient for your other yeast, i think it gets the fermentation of to a quicker, stronger start which should help get a lower fg

Hi I have done a few wheat beers and generally use coopers wheat tins but i tried an esb wheat 1.7kg tin and it was very nice indeed. I have only ever used safale wb-06 so i cant comment on any other styles of wheat beer yeasts out there. i just done a thomas coopers wheat beer+ coopers wheat...

No probs from memory it was a tin of thomas coopers wheat, tin of coopers liquid wheat malt, safale wb-06 yeast, topped up to 20ltrs and fermented at around 18-20c. after fermentation slowed right down (about 9-10 days after pitching) i threw in 5 grams of hallertau hersbrucker hops. I think...

Hi I got my coopers wheat beer down to 1006 after ~2 weeks in primary cheers :icon_chickcheers:

Hi mate, Just cracked the first one a few days ago and i think it turned out really nice! the hallertau hersbrucker hops really work with this one, the only complaint i have is that it turned out a bit darker than i had hoped, not sure if this is because i added some crystal malts and used a...

Ok, cheers and +1 on what everyone else has said - great thread :icon_cheers:

The chemical equation for the conversion of glucose to ethanol requires CO2 to be produced - C6H12O6 (aq) --> 2C2H5OH (aq) + 2CO2 (g) so if your gravity is dropping there must be fermentation and thus carbon dioxide will be made as well. You must have an air leak somewhere but if its only small...