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the only peice of advice i have to add is concerning jelly beans, they should not be used as the sole source of carbonation since they do not break down and the sugars will not dissolve - so if using black jellybeans i would still bulk prime/carb drops as per usual then drop in the jellybeans...

okay, maybe i was being a bit dramatic, other than making the wort a nice place for yeasties. kind of a catch 22, being absolutely necessary and then being best avoided. (might look into buying some helium to help keep my beers fresher for longer :icon_cheers: )

oxygen is the devil (concerning all things beer, ofcourse)

i was drinking a coopers best extra the other night and i poured out most of the beer into a glass save about 1cm in the bottle,gave it a little swirl to stir up the yeast then poured in a couple ml's and watched a massive foam over boil up from the bottom of the glass a few seconds later and...

this is how i do a starter and i've never had any duds so far(touch wood) drink most of the beer leaving only the yeast and then give it a good swirl/shake to break it up. transfer to a 1 ltr sanitised bottle and add half a litre of pre-boiled(now cool) water and a level teaspoon of dme(no...

Epic, love the photo! :icon_chickcheers:

2 days?!? - patience grasshopper.

i have two hydrometers, one that was made in france and has a triple scale and just so happens to read +6 in water, and a 2 dollar aquarium hydrometer that takes perfect readings every time, go figure?

cheers for the feedback i moved them somewhere warmer so hopefully that helps, i figure it will just take a bit longer to carbonate at these temp's (luckily i have a semi-decent stockpile already) oh well, patience is a virtue, as the saying goes! cheers :icon_chickcheers:

G'day all Just cracked a brew after 8 days in the bottle and there is a lack of carbonation(there is a tiny amount, but basically flat). The temperature of the room in which the beer (an ale) was conditioning is around 8-10c and i fear this may be cold enough to have put the yeast to sleep and...

google - 'daves prefered priming procedure' , there is a graph that shows the relationship between temp and carbonation and how much sugar to use (grams per litre) to achieve the desired level of bubble in your beer. Happy days :icon_cheers:

no worries! if you are making this to about 20 ltrs then use about 750gms of malt extract, because it isn't fully fermentable so too much and you will have a residual sweetness that may be undesired,and also maybe 250gms of another sugar like dextrose(fully fermentable-ups the alc) and maybe...

G'day Ben, with choc malt you can just steep it in hot water (~65 deg) for about an hour and then filter out the grain and rinse it (sparging) with more hot water, keep the liquid(throw away the spent grain) and boil this liquid for a bit to kill any bacteria, add to this your tin of whatever...

It was most definitely a spirit, NOT beer (..bootleg liquor in the region.) look up the definition of liquor. this stuff happens all the time in third world countries anyway, it's nothing new. if you go to bali lookout for a drink called arak, its killed a few people because in poor countries...

gday ben, if you are using the hops for bittering purposes then i would strain it because after boiling them for 45-60 min there will be little of value left in the hops so there is no point leaving them in.Boiling the hops isomerizes the hop oils making them soluble in water, so they move from...

It could be done if you thoroughly dried a shit load of shrooms and then chopped them up or powdered them and add this to secondary you might find a bunch of crystals at the bottom of your fermentor since psilocybin,when in contact with alcohol forms a salt. A better idea would be to get some...

from left-right, Psilocybe Cubensis(average potency),Copelandia Cyanescans(strongly visual trip) and Psilocybe Tampanensis aka Philosophers stones(weak to average potency) hope this helps :D

Here is a quote i found on a website -'Oats are rarely used nowadays. The exception is in Oatmeal Stouts, where its inclusion is mainly for nutritional reasons rather that flavour. Oats contain a high percentage of oils which adversely affect the head retention properties of beer.' so it seems...

I was inspired by the brass monkey stout @ the sail and anchor pub in freemantle,Perth. I'ts the best stout i've ever tried, with great coffee/chocolate aromas and excellent mouthfeel/flavour :icon_drool2:

I picked up everything i needed from my local hbs and this is what i've done: 1 tin of coopers irish stout 300g roast barley 100g choc malt 200g dark crystal malt 500g dark dry malt extract 300g dex 11.5g US-04 yeast (dry) I chose not to add any hops this time to see how it turns out ( i'm not...