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Just quickly: - I think the info varies quite a bit from maker to maker - the viability loss being that low seems very surprising to me, as it's just so dramatically different from what I've heard which was from only a few yrs ago and a very reputable source - believe it was an industry...

@JDW81 Your overall reply was excellent and I can't add to it or pretend to. I assume you're implying not to rehydrate these 2 packets of yeast? Based on what i've read 2 packets dry pitched is about the same as 1 packet rehydrated (in terms of effective viable cell count - as so many are...

Learn to safely rehydrate rather than just dumping dry right on top of the cooled wort - as that kills a lot of cells right away, so a rehydrate is essentially the same as basically a 1.5-2x of the packet size (based on studies of this I've read).

Fair point for those kegging - as mentioned I'm bottling so alas trickier. "Fake ones are best but you can taste them if looking"? haha not sure what you mean by this - sounds like part of a devious puzzle. I'm pretty sure the only option is an artificial sweetener - as mentioned the bog...

? I think you're dating the wrong gals, thought that old schoolboy faf died a long time ago? Seriously though thats really thinking outside the box (no pun intended) by their marketing dept to come up with that BUT I highly suspect they're making very ordinary beer if they have to use such...

Sugars that ferment, produce alcohol as a by product - thus increase the ABV. I'm reading between the lines of what you're saying - but you have to bear in mind those recipes are generally 'in a perfect world'. So unless you have exactly the same conditions as them & all other variables, your...

Hmmm well it's been 2 full weeks in the fermenter now - so went out with the intention of bottling today. My modus operandi for the past few years has been rather than taking readings 3 days in a row - to leave for 2 weeks and then take reading - bottling unless it's oddly high or doing...

Truth be known a tad closer to Coramba. Ah about 6 yrs but I'm not a big drinker and enjoy the hobby 'for the journey perhaps more than the destination', so I've only done 16 brews during that period - including the one I'm bottling today. I'm weaning off the unhopped cans of extract I...

Yes, it's a terrific and very easy to use tool. It's very easy to 'roughly' approximate most K&K recipes - you can nail the IBUs very easily - EBC is a little more tricky as generally an extract brewer will be limited to light, wheat, amber and dark malt extract. And while you can partially use...

Hi Banksy, Greetings, wow impressive knowledge - look forward to your posts. I'm a lil south of you just near Nana Glen. Cheer, Nick

@clarkejw makes some excellent points. I read an article that said that BY FAR, the yeast is the single ingredient which influences the end result the most. So while you could cut costs & quality on the malt, hops - they'd not have the impact getting the right yeast would. The assumption being...

Don, Not at all - very happy to assist - thanks for being good about it - these days one is often ignored or berated when trying to assist folks so it's a pleasure. Ummm I don't know if I found a specific recipe or guide - as you know folks generally always start off in pure kit and kilo...

Hi Don, Thats ok mate - not silly at all. Simple answer is, yes - as you say plus yeast and you're away. Me rambling is below: Yes, the kits (for example as you say a lager kit - which is typically a can/tin that contains liquid malt extract and also a certain amount of hop extract) are great...

I think @MHB is bang on - if the OP still has the tins in their trash go and check the best before dates on them. Suspect they're oldish &/or hadn't been stored in coolest spots. Extract gets much darker as it ages and funny flavours can come into it - which sounds pretty much bang on - perhaps...

Forgive me for making a suggestion but as someone who's started and moved away from pure kits. Have you considered the very marginally more difficult malt extract plus do all your own hop additions? It'll give you massively improved results that you can tailor to your exact lager preferences -...

An FG of 1.007 sounds like the yeast worked well - I don't think you'd have wanted it to have gone too much lower as it'd have given you a very dry result - which would have required as you say backsweetening, which is it's own issue. The 3.3% or so would actually be fine - but perhaps given as...

I keep it simple and tend to leave in the primary for minimum 2 weeks under temp control - from what I've read there's only benefits to having in their a lil longer than needed and dire consequences if the other way around (bottling too early) - never had a bottle bomb though I do bulk prime. I...

3 birds eye chillis! Damn......have you popped them in before? As thats right up with the higher number I've read of folks popping in. How many litres in the fermenter?

It was either in this thread or another one that was about making Ginger Beer (know as I've read dozens of them before doing my brew) - a guy stated that he'd put galangal in his and it tasted terrible, specifically posted up to say do not do it. So make of that what you will.

As I said in my posts above - chop it into smallish chunks, then freeze it - defrost it in your fridge 24hrs or so before you brew - then blend or foodprocess it with some water. No need to peel, as long as it's reasonably clean i.e not covered in chunks of dirt. Honestly was super simple and...