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There is a very good rule on another site I have visited. Only 2 main metals are allowed, being copper and stainless steel. (I've broken that rule and used pickled brass). Only lead free or silver solder can be safely used. The only other materials allowed are glass and 1 plastic, being...

No. As with any food, only certain materials can be used. Dump it. Buy yourself a $2 bag of kids marbles or some ornamental glass pot plant beads from Bunnings. Otherwise use stainless steel only.

Apparently, on some, you can adjust the timer so it doesn't come on as frequently (or possibly at all. I don't know this for sure). There is an adjustment trimpot that controls the timer on the PCB, which you can use to trouble shoot when it doesn't work, which is sort of the opposite of trying...

F&P E450R which I assume is a 450 litre with RHS opening door. Good fridge.

Thanks yanks. All good. I went with very low level priming yeast and it has carbonated well. I now have them all in the fridge and they are getting better by the day. I'm only allowing myself 1 longy a day, but even at that rate they won't last long enough to really sit at low temp for long...

Definitely go with fridge only (or upright freezer as it's temp controlled anyway). Fridge freezer combo is a bit pointless. The one I bought for $180 easily fits 2 X 28 litre bucket style fermenters. While I do intend to put plywood shelving in, the glass shelves provided have proved adequate...

Thanks Reveirs. What would be the process? Kit extracts require no boil. Dry hopping / steeping grains etc as processes are understood but I haven't bothered at this early stage of my renewed interest in the hobby. Would the use of unhopped extract and noble hops involve a boil, hopping and...

Today marks 1 month since I put this brew together (got my dates mixed up). After priming and bottling at low temperature I returned the bottles to the fridge and allowed the temp to come up over a few days and then they have sat out in ambient for a few more days to carbonate. I put a couple...

Winter is coming.

I'm in the middle of reading an article on yeast propagation and maintenance by MB Raines on The Maltose Falcons website. Fascinating stuff. The interesting thing is under-pitching is very common in home-brew. An airlock method starter would need to be 50% of the final wort volume. I think...

Thanks again Mark. I'm not expecting anything really. I just ask questions that occur to me as something I don't know. Any information freely given is well appreciated and you have once again provided as good an answer as one could hope for. I've pitched a new brew on a full yeast load...

Any ideas on how you would estimate the cell count in these collected jars? I estimate there to be approximately 20cc (ml) of yeast settled to the bottom of each jar. As this is the collected amount from a single fermentation and some has been discarded in the process, how much would you pitch...

Edited post. (Didn't realise the previous post was old. Oops, sorry.) Anyway, I should have asked the question myself but I was in the middle of something. Hangover68 suggests 18 months ago that bulk priming in the FV and then letting it sit for a few days is the way to go, but I'm not sure...

Update: I ignored my confusion about the lightness / darkness of the layers and assumed the trub to be on the bottom, as you'd expect, despite the colour. I have allowed this to warm and poured off the clear liquid, followed by collecting the next layer, assuming it to be yeast. After the first...

I've collected the yeast cake from a recent brew (US-05) in a sterile 2 litre glass flagon with the intention of washing. I've performed this process before, watched all the videos and read up a lot. I've never seen this before. I'm on the tablet entering this so I'll add photos later...

My Cider used to always ferment really dry, which I didn't enjoy. Ok to make vinegar but not much to drink. I only ever did it once but I made sweet Cider by adding lactose to the mix pre-fermentation. I couldn't tell you how much though. Isn't what you're talking about called Apple pie Cider?

It's been a lot more than I expected it to involve and a far cry from just using lager yeast and fermenting cold. It's now around 24 days since I started this brew. Cold ferment, diacetyl rest, slow temp drop over several days and a week or so at 2'C, then into a bottling bucket, bulk primed...

I've found this relating to carbonating Lager, (thanks to MHB again) "Allow the beer to warm back up and like temporary haze will promptly go back into solution - undoing all you have achieved by lagering. Best to rack the beer to a priming bucket Cold (leaving all the precipitated matter in...

Ready to bottle this over the weekend. I would appreciate a little advice as I've not ever done this style of beer before. I can use a bottling bucket and bulk prime. Question 1) Should I bottle this cold, straight from the lagering fridge or warm it up a bit to room temperature overnight...

I remember the ginger beer bottle bombs going off under the house.