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I was starting to look into this not long ago too. Is mg/L the same as ppm? I wouldn't have thought it was that straight forward. And as a partial masher, am I a brewer or a fermentation assistant ;) , and should I worry about water in my mash? Wreck.

If you want more alcohol, you want a higher OG. A few extra points FG isn't going to get you that much more. You can get a higher OG by either adding more malt, or lowering the volume. The rest as everyone else has said. Good aeration and lots of healthy happy yeast will get you an FG in the...

Have a look at these. Might help. http://www.grumpys.com.au/m1.php3?manualid=11 http://www.grumpys.com.au/m1.php3?manualid=9 This is pretty much how I do it, except I don't have an airlock on the bottles. I use the PET bottles I got with my coopers kit, and squeeze them before sealing, as the...

$9990 sounds about right. It was CUB afterall.

Haven't cultured up a coopers, but the yeast starters I've made with white labs I just pitch after a couple of days. I usually make them up to a litre or two. The yeast will feed on the malt in your wort, so you shouldn't need to add any more extract. You seeing any activity in the starter...

Trying out some cara-aroma for the first time for a belgian dubbel. Wreck.

I'm worried about your sanitation techniques after reading that health warning!

Batz, you just get them from hardware stores?

Or rice bubbles? Snap, crackle and burp :chug:

I was curious as I do fencing myself.

A sword?

Happy Birthday! Is this a big one, or have we stopped counting?

I think it was a comparison of the product, not market share. Probably ******** at the end of the day anyway.

I once heard that Guinness considers Coopers Stout their only real competitor. Yet to try the Youngs. I'll have to get some! :chug:

Not that I'm necessarily advocating it, but don't some beers use a different yeast for bottle fermentation to that used in primary. I think Chimay is an example. Has anyone tried using a different yeast in secondary for example? Wreck.

Haven't done any brewing this year yet, with it being too hot or not enough time. I'm in dire straights at the moment, down to my last 20 something bottles. I've got about 10 crates of empties waiting to be filled though. Should be back into it this weekend or the next.

The one I have is a 25L from Big W. Maybe they were out of stock when you had a look.

Once I was rehydrating my yeast whilst preparing everything else. After getting everything into the fermenter, I reached over to get the cup which the yeast was sitting in, and knocked it over, spilling everything over the bench. Didn't have any other packets of yeast, so I quickly ran down to...

A good cheap option for a second fermenter is to get a jerry can from Big W or somewhere like that. Only about $20. When you take your SG readings, it will taste really sweet to start with. As the yeasties eat up all the sugars, it will start to taste more like beer. Changes in SG are the best...

Well there you go. I wonder if that's true of all extracts, and how effective would it be?