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I shall give that a try!

I just made this one too. Got the final gravity to 1.020.

Hey luggy, I never clean the tap after taking samples. That's a good point. Do you think that could cause the taste?

Hi Guys, Thanks for your quick replies. In response to the questions: - I clean with fermenters usually with hot water and a cloth, removing everything I can see. I then soak the fermenter in Napisan over night and run it out through the tap the next day. I sanitise with Phosphoric sanitiser...

Morning guys, Been a while since I've been on. Having just started brewing again in my new place, I'm finding similar problems to which I've had previously. That is a sour / tart after taste to the completed beer. I've tried to make the process as simple as possible so as to remove as many...

What does interest about the Pale is that while I was taking hydrometer readings I was tasting what was poured into the container, and it tasted great. So the problem does seem to be in the priming/bottling process I think.

On the priming point it's something I've considered the issue I have is that I use a mix of 330, 500 and 568 bottles hence why it was bulk priming. The 330 are my testers in the first few weeks

I'm in North Melbourne

Hi guys, I tend to buy ingredients just before I make up the next batch. The dry malt is packaged in 500g or 1kg bags and I tend to grab it from Cellar Plus because they are close by. Grain wise I either have it ground 2 or 3 days before in the shop or I have some bags with various grains which...

It can be saunaish in the summer Pat. The apartment gets the afternoon sun on its windows and its not unusual to come home to 30c+. This time of year its much better...sitting at around 17-20c

Hey guys, Will give the no shaking a try in the next batch this weekend. As for bottle storage, I was keeping them in a wardrobe but this year I've been keeping them in the wine cooler with the fermenter so they hold a certain temperature

Hi Pat, I'd say the beer was definitely getting worse with age and I did have the same problem last year as this. Was hoping the wine cooler and a stable fermentation temperature may have been the problem but it appears not. Beer is relatively clear. The only other though I had was that my...

Steeping between 65-70c. I'm not a member of a LHBC but know a few people

Yes I am...do you think I should be laying the tube on the bottom of the second vessel rather than it being say an inch or two off the bottom?

Would I be introducing oxygen just piping from the initial fermenter to the second one? It has no lid on, or is it just the shaking that could introduce oxygen?

gsouth: Do you mean at the bulk priming stage or the pitching yeast stage? Camo6 : I'm using Brigalow Bottle Washing Powder (which I believe is just Akaline salts), then a no rinse sanitiser

Hi Guys, Sorry I should have mentioned what was wrong. Its actually hard to put my finger on really. There is lots of flavour up front especially on the pale (which I used Cascade for), so big grapefruit flavours. But it becomes very sour in your throat at the end of the taste and the body...

Hi Guys, Was wondering if you could take a look over my brewing process and let me know if you think there is anything im doing obviously wrong. I've made two brews this year and both haven't turned out too good. I nearly always use dry malt extract and steep some grains. I'd steep the grains...

Thanks Alex. I've actually got a dodgy fermenter where the lid doesn't seal properly so I know all about fermenting but no bubbling

Thanks guys. It's been in since last Monday so dry hopping now fits with the 5-7 days. Just dry hopped and the airlock is now going crazy, bubbling every couple of seconds whereas before it was every 30 seconds