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Thanks Swannie. Didn't get to bottle yesterday so not too late. How long for diacetyl rest at what temp would be recommended? Just read 2-4 days at only 3-4'F (so 1'C) higher. Does that sound about right? Diamond yeast; - 10'C - 15'C. If I raise my temp set from 13.5'C +/- 0.5 to 14.5'C +/-...

I've got good beer to drink, but I'm repeating old mistakes from other people, because I can't be told what to do. :) I read that Brigalow was crapola toilet water. Had to find out for myself because you cant believe everything out there. Not a huge loss for me. so it's all good. I should...

Well think about it. It could easily be expected that brew equipment suppliers have an interest in beer. What time does the bar open in the warehouse? :overhead: o_O

Brigalow Munich Lager (/w supplied yeast) At first impressions I think I'm going to need to eat my words. I did a hydrometer reading yesterday and taste tested. Bluuurrgh!!! It is definitely going to need to improve in the bottle or it will be a down the drain job even if it has no defects...

I have my first batch of Coopers Lager under temperature controlled fermentation (13.5'C+/-0.5) with a specialty lager yeast. I used 1 packet of Lallemande Diamond Lager yeast and it has been in the FV for 8 days today. It has been holding the same SG now for 3 consecutive days and today is day...

Yankinoz, there is a lot of conjecture and debate on the HB forums about this and there is no apparent clear answer. It is probable that a major manufacturer produces them (Coopers, Morgans) but who knows? I've read a lot of stuff on this topic going back 20 odd years, so if it isn't yet known...

I found that the Mexican Cerveza isn't too bad on it's own and when done in 50/50 it mellows the lager to a tolerable level and is actually an enjoyable drink. I've only recently done the Canadian Blonde for the first time and I didn't mind that so it may be another option to mellow the lager...

I've finally realised something that I knew a decade ago. I never knew why. Coopers Lager is a bitter, not a lager. I've got one in with the Diamond yeast at the moment but I doubt it will make the difference I'm looking for. I now have my first one out of temperature controlled fermentation...

I think I've rediscovered the solution to your problem blazinshadow. Drink green beer. I now remember why this is a bad idea for most of us but it might help you. The basic premise here is, if you drink green beer, don't assume you can pass wind normally. It just doesn't work out that well.

Well as it's going to be hot in the shed for the next week or more, and with the kit being provided with what could be assumed to be bakers yeast, I've made a batch of warm Munich Lager. 1/3 each of LDME, dextrose and big head. I figure it can't be worse than burnt rubber. I didn't get it up to...

Oh dear!! Did it get any better from the aging?

Well I've been reading a lot of really bad stuff about Brigalow beer kits. I used to use their Cider kits to make my wife's ACV with the addition of 80% after fermentation and then sat in cloth covered open buckets. I did make a few sweet ciders as well, but it is a long time since my first...

Yes, I've seen that.

All sorted and my yeast is on the way. Once we established contact I found Alex extremely helpful and I will be going back for more.

Just remember in the next giveaway that I'm also really, really unlucky. For-warning and I'm prepared to go into mortal combat to prove my unluckiness is far superior to anybody else's unluckiness. Unfortunately, if I'm right it won't be much point winning the next one will it? I've always...

Wouldn't the same apply to any 2 can (toucan) fermentation and plenty of people do it. I haven't myself but just sayin'. Sweetness added to beer is a new one for me. Adding fermentable sugar wont provide sweetness. Presumably it will be converted to increased ABV and CO2. I used to make...

With corn for aroma.

I've found that a lot has changed (even in just a decade) and I also saw that rehydrating is not required. Also making a starter out of dried yeast is frowned upon and washing yeast has become a far more complicated process than it used to be, all thanks to Youtube experts. Whether rehydrating...

I knew a fellow by same name back in 1980 - 1982. You wouldn't happen to have been in the Newcastle area during that time? NCAE?

All sorted now. I tried Paypal again and it failed again so I just paid with my Visa card. He is investigating, but it's a bugger I've waited a week and missed out on the 34/70.