Search results

Positive antibody test three weeks ago. Completely asymptomatic.

Guy I used to work with said he could never get beer to boil on his stove. Said he spent the whole 90 minutes with a spoon stirring it constantly trying to emulate a boil. Said he got good results.

The Mangrove Jack kits get good reviews. They are relatively inexpensive too. Their America Pale Ale will be my next kit sometime later this year.

If I didn't have fifteen kilos of various grains in stock I think I'd be experimenting with more kits right now.

Sounds like something to try.

Congratulations! Now the hard part, waiting. Dark beers I find don't really get good for six weeks. They continue to improve for months. Put one away and try it six months after you try the first one. You'll be surprised. So, what's next?

So, by 2 extract cans you mean two cans of Dark Ale? What was your total volume in the fermenter? Sounds wonderful.

Like Mrdanielcollins said, it may just be done, for whatever reason. Philrob's idea to blend with another batch is good if you have another fermenter.

I really try to do this. Pounds to kilos. Gallons to liters, etc. Sometimes I get lazy, sometimes I forget. USD to pounds sterling / Euro. Sorry for missing this one. Corrected.

Last year I pitched a stout with WB-06 thinking it was S-04. Actually turned out nice and a little different. Bottled it a little early at 1.012 thinking it was done. It went lower than I thought it would so I had some gushers. Was thinking of doing this again actually. 3 lbs. (1.4 kg) Maris...

I haven't heard of fermentation restarting without some intervention. Usually the answer is getting it a bit warmer. Rousing the yeast by gently stirring from the bottom seems to help sometimes. I've heard people get them going again boiling some table sugar in water, letting it cool, then ever...

First thing I would try is getting the temp up to 21C or so.

I have a "Cool Brewing" fermentation jacket that gets me 10F below ambient using frozen ice packs. I did have a cardboard box lined with "Reflectix" insulation that would do about the same. Lots of ways to get temps down.

I made a Cooper's Real Ale kit for the heck of it. Haven't made a canned kit in over twenty years. Bottled today and measured out priming sugar with measuring spoons. Hadn't done this for many years. Really wasn't a big deal.

Where are the pictures? Sounds like you made a nice haul. Congratulations.

Almost sounds like you've done this before ;)

When I make barley wine or imperial stouts I aim to get a wort of 1.055 or so and make up the difference with extract. Something that strong your going to age for six months anyway you never notice the extract

Whether you drive a Ford Focus or a Bentley, both will get you where you where you want to go in the same amount of time for the most part. High dollar brewing equipment doesn't necessarily mean better beer. It does mean more expensive beer.

Same beer in both fermenters?

Congratulations! Sounds like you didn't do too badly. Anyone with a new system is going to have a learning curve figuring out what makes everything work, even experienced people. Twelve liters won't last long. What's next? Think I would try the same recipe so you can compare your results...