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Any chance of seeing a pic of the finished beer?

yep, and it wont need to be boiled for any amount if time since it's killed the instant it hits the boiling water.

Hmmm..i have half a beer that i bottled (bulk primed) - i wonder if it will be oxidised when i crack it?

I have heard of this idea before, except the plants were grown indoors under lighting and produced a different kind of harvest to what you have shown above ;) I have often wondered what could be done with the large volumes of CO2 that are produced by fermenting beer, other than helping plants...

How did your beer become oxidised?

i would personally never keep anything less than a full carton of beer to mature for one year - imagine cracking it after a year and its the best beer you have ever tried but you only have one!

most krausens dissapear after the first 48 - 72 hours so nothing unusual there..other than raising the temp and agitating your beer (telling it bad jokes over and over again) your probably not going to get it much lower. what is the temp its sitting at now? maybe raise it to 25 degrees for 12...

Do both for yourself and then you will know exactly what works and which one is better, half the fun of brewing is trying these things out yourself and experimenting with what YOU like better. Another person can tell you what they think is better but you may prefer the opposite to what they tell...

Cool, cool...i totally see your point. but the reason i said that was because if there is signs of fermentation -like airlock activity and foam on top of brew then there really is no need to check for signs of fermentation with a hydrometer, because obviously it is fermenting. I dont see how it...

Hi the only time i use a hydrometer is before i pitch and before i bottle to get an estimate of how much alcohol is in my beer. There are many ways to tell if a brew is fermenting such as bubbling through the airlock, krausen developing, etc and i find that taking hydrometer readings isn't...

Light strike is only a problem if you leave your bottles laying around somewhere in direct sunlight which would not be ideal for any beer whatever colour the glass its in.

Hi, I bottle all my beer in stubbies and use twist tops to seal them and have never had problems with carbonation, maturing times or anything else. the best bottles to use are the brown glass 375ml bottles like the ones coopers pale ale comes in, bottling into anything smaller is a bit fiddley...

Time will tell, it always does ;)

Stock road markets, deliverence homebrewing - is a really good hb shop with a great supply of just about anything you will need for hb'ing, great hops and yeasts selection,grains,tins,sugars etc etc

Hi, I leave all my brews in the primary for at least three weeks, even longer if im away and so far have not experienced any off flavours from yeast autolysis..I heard that the yeast do most of their work converting sugars to alcohol and carbon dioxide in the first week and then in the...

G'day everyone, Has anybody here used Lyles black treacle as an adjunct in stouts and porters? What sort of flavour would it give a beer if it was used? also would it be fully fermentable or only partly fermentable? Thanks in advance for any answers :icon_chickcheers:

Hi I purchased a 25 ltr glass demi-john not long ago and it was about half the price of a 20 ltr glass carboy, I couldnt find any reason why it was cheaper other than looks and ive put down a brew in it and it worked fine...also having a lower centre of gravity makes demi-johns almost impossible...

Barroom, yes - bedroom,no :D but seriously...adding whaet malt will haelp with head retention. just alittle bit will do innany style of beer, that and a clean glass (just rinse in very hot water to wash away grease and fats which can kill haed) and you should be right :)

Hi all ok, i have a few questions concerning the krausen on a beer and what info can be gleaned from its appereance, longevity, size, shape and colour - if any. Does anybody know if different strains of yeast produce typical krausens and if the time a krausen is spent on top a beer indicates how...

ok i took a hydro reading and after 10 days @ ~17c its sitting at 1018 does this sound about right for a normal ferment?