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Mercury cider is a favorite of mine as well, used to drink it alot when I wasn't brewing as it was cheap and pretty damn good. I think they're making the advertising push as they've always been a fairly popular brand with people who drink alot of/go looking for cider, but they're not super well...

Brando, The resinous flavour/aroma you can get from dry hopping is closer to pine than epoxy. You also get a certain fullness of palate from dry hopping, which is a great touch in certain styles (IPA in particular). Cheers, Mr.Moonshine

If there's little bits and bots in the bottle (Like hop particles), then the CO2 tries to cling to it, which can cause gushers I beleive. I had a batch of pilsner which was not infected and not overcarbed, but gushed when I opened it. Also, if the carbonation level is high and the beer is served...

I don't know what you mean by "a cortez", but if you're fermenting with a lager yeast then a diacetyl rest at 14 degrees for 2 days seems a bit low. I reckon you should try 16-17 degrees for the diacetyl rest, to make it clean up faster and more thoroughly. The "homebrew" "cidery" taste you...

I've had s-23 down to 5-6 degrees before with no problems at all, but at the same time your yeast pitching rate is pretty low. You'd want to pitch about 2 packets of s-23 to get a lager fermenting good. That said, when I last used s-23, I made a dead basic K&K lager, pitched the yeast straight...

Adding a strong starter probably won't help, seeing as the infection already took hold. If you only used golden promise and wheat you shouldn't be getting DMS, especially since it sounds like you had a decent boil. Boiling the wort again isn't a terrible option but I doubt the DMS will go away...

I recently did a keg of soda water to have (as it was my sober month). Got some soda stream syrups and used those to flavour the soda water in the glass, bloody good result in my opinion. The only thing that beats having soft drink on tap is having awesome beer on tap :D

You're right to say that the stressing of the yeast can result in diffrent flavour development, only some types of yeast will benefit from this. For instance if you stress out a belgian style yeast you get alot of diffrent esters and phenols which are apart of the style (From what I understand a...

There's a chance it's nothing, but it sounds like it's probably an infection. The corny smell sounds like a bit of DMS, which means either you made a brew with alot of pilsner malt and didn't do a 90min mash and 90min boil, or you got an infection. My last infected batch got a corny smell pretty...

1.008 isn't out of style (according to beersmith) by much, what sort of malt are you using? (I'm no expert, I'd just like to brew a belgian dark strong. I recently got a bag of powells pale, which I hear is undermodified, is that suitable for this style?)

Infinitee, I beleive part of the reasoning behind only pitching into darker and darker brews is that you taint both the colour and flavour of the beer if you pitch a particuarly light beer onto the yeast cake of a much darker one. For instance, if you were to pitch a light cream ale ontop of a...

You could pitch just one sachet of yeast to save money, but you're going to stress the yeast out if you do that, and you'll either end up with odd tasting beer or an infection (Even though you've got the 1 sachet already in there, seeing as there's so much more wort something else can still grab...

Howdy! First off, ordering all your stuff individually is a pretty good way to go, but you need to know all the diffrent fittings required and make sure that they fit together (some lines don't fit some fittings, etc.). The way I went was to get a 2 keg setup (as on Ebay),and look to...

Maltodextrin isn't sweet, it's added to increase body. Lactose will add sweetness, whereas maltodextrin will not. I'd consider doing a partial mash with a little base malt and some spec grain, mashing at higher temperatures to reduce your attenuation and giving body to the beer. Also, consider...

I checked the bin, the recycling number is a 5, which wiki indicates is polypropylene. My net research says they use this plastic for margarine and yohgurt containers, but is this safe to brew in? Nothing specially indicates that I can't, but I wanna be sure before I commit 50l of brew to...

Howdy folks, With the silly summer season coming up, I've had alot of demand put on my fermenters and space with friends asking for me to brew them diffrent beers. I was thinking that to save time, it might be worthwhile making a huge batch of something like an american wheat beer or a cream...

Howdy folks, Just putting together my first kegging setup (Harris reg, 2 corny kegs with a t-peice to split the gas line, one tap (Bronco faucet), quick disconnects, etc.ec.), and was wondering; does the length of the gas line matter at all? I know the beer line length is vital to correct pour...

SE melbourne, so getting out to G&G and places like that is a bit of a pain. I'd pick the items one by one on my own accord, but I'm not really knowledgable enough to put the system together myself... don't want to bugger up expensive equipement or buy something I don't need. The deal looked...

Howdy folks, Recently got the cash together to maybe invest in a kegging system, not a particuarly fancy one, just looking at a fairly basic set up with 1-2 kegs, gas bottle and a gun (with lines and all that, of course). Normally I wouldn't question going to craftbrewer or grain and grape for...

Is there any rule of thumb as to how long a yeast can be in the bottle until you're unable to recondition? I've had a hoegaarden clone with a recultured yeast for about a year now (it worked really nicely, great beer), and was thinking of using it again for a nice summer quaffer. I've got enough...