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Rule #1 Keep **** out of mincer I might be a grumpy old man but I have learned better than to get involved in political discussions on the www! Mark

The notion that he is over pitching is really pretty silly if you do the numbers. If you look at the How To Use on the Fermentis website it recommends 50-80g/100L. That’s 30-48g in 60L, just in case you have run out of fingers 2 X11 = 22g way under. It sounds like a persistent infection to me...

I think I have mentioned before - Watching my grandmother cry during the first moon landing, she went to school with her brother and sister all three on the same horse, recalled the first time she saw a car, an aeroplane, an electric light, heard a phone ring... and I'm sitting here with a...

No idea what Coopers sell, I dont shop there being an all grain brewer. Any decent home brew shop should have a fair range on offer. There is an old saying in brewing "we make wort, yeast makes beer" might give you some idea how important yeast is. Mark just followed the link you posted for the...

There are a near infinite number of options some are wrong but none are "right" ultimately it will come down to personal taste. I keep telling people "I have perfect taste - my tastes suite me perfectly" but they might not be the same as yours. T2k is right, learning how to brew well at any...

Sure, the LME would probably cost a little less but you are likely to have some left over. They are recommending 3 X 500g DLME or 1.5kg, its about 98% solids (2% water/moisture) so 1.47kg of solids The 1.5kg cans of LME are about 80% solids so you get ~1.2kg of solids leaving you about 270g...

Very very similar, apart from the moisture content. Apparently the DLME is made from the LME but when you dry fully you do lose more than just the moisture. The DLME is very convenient for small additions or quick adjustments to wort gravity and has a good malty flavour. The cans of LME are best...

Note that its made with a fan, most morern fridges are. Mark

Ways to heat fridges has been done to death over the years. The best option is to put a small fan in the fridge. A fan will keep the air moving, stopping thermal layering. Will improve the heat transfer out of the fermenter. Will probably cost less to run than a heater. In a well insulated box...

Cant help you much with the hops, but the Lactose will have added ~0.0028 points of gravity. Your apparent attenuation is now ~71% so a little to go. Mark

HDPE is fine, it’s what all (I hope) the no-chill cubes people use are made of. It isn’t so much the case of plastic being leached out as additives called plasticisers that keep the plastic from being too ridged and brittle. The main plasticiser used in HBPE is Citric Acid and it’s pretty...

Looks brewed to me! But if you dont use an hydrometer you will always be guessing. Ginger beers don't usually have much in the way of head holding so they tend to just fizz rather than have a big creamy top on them like a beer brew will. If you tell us how much sugar/dextrose you added, we can...

Isovaleric acid is almost always associated with bad hops, problems with, storage, aged, oxidised hops... I have to admit I have encountered it much more often in taste training than I have in beer. Maybe that says something about the improving standards of hop storage in Australia (don’t know...

Yes I know Pro Brewer quite well, been there for longer than you have been on AHB. Mark

No, not if they are put in a gardening sub where I can ignore them! This thread didn’t start in OT it was mover here. What I am "angry" at is the constant K v K crap being played out in nearly every thread. Admittedly it hasn’t been so bad lately, just don’t want to see it starting up again. If...

Not F***ing YOU! I come here to talk about brewing, I don’t give a frig about either of the companies, have bought from both and honestly aren’t all that impressed with the quality from either; but you get what you pay for. Yes I found the two K's taking shots at each other pretty silly and am...

From above "From the standard 500ml will give you 100L (100,000mL) at 15million/ml. 500mL = 100,000 X 15*10^6 = 1.5*10^11/500 = 3*10^9 cells/mL" Thats 3 Billion c/mL in a fresh ckean well compacted slurry. How yours measures up is a very open question but its way better to over pitch than to...

Lacking anything like enough information the "Standard" rule of thumb is that 0.5L will give you 15Million cells/mL in 1HL (Hectolitre). That is for very fresh yeast from the cone of a CCV. The trub would have been dropped once or twice before the yeast for repitching was collected. Meaning...

In NSW we have a department of Agriculture, they employ Agronomists who are there to give farmers really good advice. It would be worth looking for something similar in your locality, they can work through you soil, water, fertiliser garden layout... all to help you get it right. Farming...

This might help, its a few years old but still pretty good. Do a bit of searching and you might find more/newer versions. Mark