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There's always some jerk who can't wait to put someone down. I wonder if e ran a contest how many folks would have heard of either. Yes maybe just asking the question could have been the beginning of further learning. Oh yes another point: I will guarantee fewer use refractometers than the...

Totally agree. I think there are several reasons: Most folk are attuned to commercial beers which are not hoppy at all, so the kit is designed to sort of fit in with typical customer expectations. More hops means greater cost. I keep around 10 100 gram packets of hops of different types, in the...

What exactly is a DH? Never heard of cryo hops Most brewers do not design around "points of gravity". They typically weigh the components for the particular batch, usually 23 litres. Also lots of reasonably good brews come from twocan recipes, plenty of hop flavours.

Quote: "champagne bottles with tirage crown caps, job done." I have always thought Champagne bottles to be unuseable for home brewing because I could never find a suitable top. Have I missed something all these years? BTW I have (like most folks) used swing top Grolsch bottles, & in my...

Yes I have done a few cider brews & none were as good as the UK made stuff I remember from 40 years ago. Traditionally these brews were made "on farm" with cider apples & the result was always high alcohol. I think it may have been called scrumpy in certain regions. So what to do: Two options...

Sounds like a good "system". I guess you'd need to be careful to get good coverage using the spray? How often do you soak the lines, connects & taps ? Maybe you could just pump the sanitising solution through? That's what I do with near boiling water. Some years now & no problems, but for...

What style of brew are you making, stout I guess? But what style?

Like I said;. lets wait & see. Maths & smart ass comments won't make up for insufficiency of extracted "juice".

ER - hows that - what the heck does he expect his yield to be? Surely he will not get 3 batches of 23 litres out of 300 ml of extract no matter how good the extraction process. Lets just see ..............................

OK probably we are all affected by O2 to some extent, & we mostly don't have the means to determine the extent of the oxidation. Some minimisation methods: Keep head space in kegs low, & purge the space 3 or 4 time to reduce amount of O2. Keg or bottle asap after fermentation has finished &...

Mayer lemons are the most commonly grown in home gardens. A less sour taste than other varieties & I believe a higher sugar content. Excellent with gin & Schepps tonic. In my case lemons were halved & juice extracted by powered ribbed conical device ( all kitchens have one of these, generally...

"I found out that 500g ginger , grated gives about 300mls juice, so I should have enough for 3 brews. I will report." Well my experience is quite different - I don't think you will ever get 3 (23 litre?) GB brews from a mere 500g. Maybe you are happy with a less intense taste. I want a real...

It's me the liquid pool chlorine guy. Who on earth wants to be testing Ph? Nobody. Just as with chlorine - make a new batch.

Queensland typical Ginger price is about $25, seen it a low as$16. When the price is right & the ginger looks in good nick I buy as much as 2 KG at a time. Wife who knows about all sorts of stuff takes over & "processes"; then into freezer in ice cube containers, then into plastic bag with most...

I have found the best way to record the actual temp in the fermenter is to use a digital readout thermometer with thermocouple probe on 1 metre flexible line. Purchase on Ebay dirt cheap 4 for AUS10 as I recall. Then simply use some quality aluminium tape (Also on Ebay - adhesive on one side)...

Hope it works out Lemonade is the hardest to make a decent brew. Little point reporting taste before fermentation is complete.

I use cordial to back sweeten both ginger beer & lemonade. Just add carefully "to taste"(& remember you can't get it out once you put it in). Any decent cordial does the job, Bunderim for GB (NOT the diet one!!). I have also used pear cordial to back sweeten Cider. Yes it helps to be set up to keg.

The problem is you do want to end up with some residual sweetness. If you bottle the secondary fermentation will use all all but lactose or artificial sweetener & I suspect like me you want neither. In my case I keg, add a decent quality cordial to achieve the desired sweetness & promptly cold...

Sweet sherry & vermouth .................. that's a new twist, where did you come up with that? I have made a few GB brews, all turned out OK. I like a strong ginger flavour so I process ginger root then freeze it in ice cube trays until needed. Chilli is often recommended but how do you control...

I found PBW on EBay after drawing a blank elsewhere. It was not cheap when postage was considered. Used to see it widely recommended. not so often these days. I now do not use it, found alternatives that work but the product is sound.