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I like Dave's idea, in that by putting the beer through a hot coil then a cold coil you kill off the yeast and then are able to bottle. Personally, in maintaining sweetness the three methods I have used are partial fermentation (which is basically the same as back sweetening in a way), natural...

My concern in respect to this would be the bottles exploding. My basic understanding of chemistry and brewing tells me that CO2 is absorbed more into liquid at a cold temperature than at a hot temperature (hence why if you leave a bottle of coke in the sun it'll most likely fizz over- the CO2 is...

You'll probably struggle to make something like VB, it has a very...original.... flavour profile. However, from what I can tell a decent standard style beer recipe like that would be as follows; 95% pilsner malt (fairly cheap stuff) 5% cane sugar 18-22IBU worth of POR (mostly bittering...

If you use the "processed products" in the premix, it will probably work, but strikes me as alot of effort given that you can just mix cordial and soda water together to get basically the same effect. The yeast will most likely eat the sugar in the cordial, making it fairly sour/dry, and could...

My understanding is that unless you boil the hops in POST alcohol removal, the boiling will either take the hop oils with the evaporated alcohol, or the heat will change their flavour somehow. It'd certainly be an interesting drink! If you were to go with tonnes of speciality malts, lots of hops...

Cheers for the advice guys, much appreciated. Ordinarily I'd bulk prime, but after a mishap with a partial bo-pils, I've been just bottle priming/kegging for ease. Not wanting to risk the brew and the cleanliness of my cupboard, I just used 2 coopers carbo drops per 750ml bottle, which I think...

Howdy folks, Recently finished fermenting a saison, FG 1.011 (included coopers lager kit, so higher fg is expected, also been constant over 1 week). I was wondering as to how much carbonation is required to give the beer a slightly drier edge? I'm bottling in champagne bottles which I've saved...

First off, do --not-- try to put your arm in the brew. There's really no such thing as a "sanitised arm" (I know doctors do it and may get close, but they've got serious soap/cleaners and also use gloves), and you'll almost certainly infect your brew as a result. As long as the tap is able to...

If it's sickly sweet You may not have left it long enough to ferment, meaning that it's not done and the bottles may explode if you leave them. How long did you ferment for? My lagers using s-23 took at least 1-2 weeks to ferment out fully (but not properly condition), and I was pitching a full...

Jeez, that must have been the epitome of thick and heavy. How did it turn out? Did you re carb it after eising it or just have it more like a beer port? Eisbock and other eis beers are my idea of mega dessert beers ( along with wee heavies and RIS). I was throwing around a couple of different...

Looks like an infection to me, either lacto or acetobacter. While it might not be affecting the flavour much now, leave it in there long enough and the flavour will go downhill fast. Also, if you've got an infection such as this in a plastic fermenter, you either need to employ serious sanitary...

I'm amazed that the government doesn't catch on to the fact that we're internationally competitive and ready to really move into the international arena bigtime. I think people would be far more adventurous with their drinking if prices from microbreweries were a little more competitive. Perhaps...

Was thinking of putting down a witbier for christmas (thanks to the heat and my lack of an availible fridge meaning I can't make an IPA or something of the sort), but this thread has convinced me that I'm having saison this christmas! Recipe I knocked up just then (Partial mash) is; 1 x coopers...

I tried to ferment out a whole bunch of apple blackcurrant tetrapacks (similar preservatives I suspect), and the result was atrocious. If you're -flavouring- with Ribena you could maybe pull it off, but you'd have to basically be doing a mostly sugar ferment (You'll need to use yeast nutrient)...

I agree that there still needs to be tax on craft brews, but the fact of the matter is that microbreweries face much higher costs in a relative sense when compared to the microbrews. I did a business report on the Australian brewing industry recently and found that the concentration of the top...

If you pitch champagne yeast it'll eat through the sugar to 3.5 volumes, but might also breakdown and ferment other more complex sugars which the beer yeast can't, meaning you may end up with closer to 4 volumes. I think it would depend on what style of belgian it was. If you made a golden...

By 500g malt, do you mean grain, or dried malt extract? Looks alot to me like it's malt extract which hasn't dissolved, and little bits are floating on top. Used to happen to me (in the boil though) when I used alot of coopers dried malt extract, had to pretty much boil the crap out of it to get...

Even at a mash temp around 70 I doubt you'd get such a high FG. My bet would be that you racked too early and the yeast is just a little sluggish. Give the fermenter a swirl with a sterilised paddle and let it ferment another few days.

I gave the 5 seeds cider a go, was definately not a fan. It's kind of like they took a halfway decent cider and cut it back significantly with water and sugar. Definately not worth my money. It's a shame if cider making goes the way of standard beers, we've done OK over here up to date (with...

Was there a temperature difference between the samples of the two OG's? If you were running it into the boiler at 15 degrees and your hydrometer is calibrated to 20, that would give you a higher than usual gravity reading. Similarly, if your hydrometer is calibrated to 15 degrees (as some are...