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Yes. I'm certain i'm reading it correctly, used it plenty of times. It's definitely fermented, tastes damn good already. Is there anything that could have caused my hydrometer to become so uncalibrated? I'll go take another reading with another hydrometer anyhow.

I meant airlock, obviously. Edit function won't work for me.

Hey guys! I just drew out a hydrometer reading for this beer, today being day 11. The hydrometer was still bubbling but I suspected it was just the CO2, and fermentation was done. I used US-05, and fermented at 18. The odd thing is, the FG was 1060. Higher than any FG i'd recorded. The obvious...

Just wondering if anyone on here has brewed the St Peters Ruby Red Ale Kit and what the results were like? It comes with 2 X 1.5kg Extract cans, Goldings hops powder and a premium yeast. They're around $40 kits and was contemplating buying one just to brew as is. Has anyone made one of these?

Awesome! This is going to be golden when I crack the first of these brews :) Never again will I have a one-dimensional appreciation of beer. :blink:

Excellent, thanks lads. Quite simple really, despite all the initially perplexing jargon and acronyms when I first arrived at this site, which I think I have now grasped the basic concept of :) Just one more thing, suppose I crash down to 8 degrees to aid flocculation. Do I need to bring it...

At what temperature for an ale do you CC? Around 15 as suggested with the Fermentis pdf?

Haha... hilarious analogy Manticle. I get it though, a few days D-rest can't hurt. This is the first chance I could do cold conditioning but didn't think it was neccesary as i've never really had any issues with clarity or excess sediment at the bottle of my bottles. Never really used gelatine...

Well, everyone has different methods. At the end of the day it's whatever is preferred and produces good results I suppose. How long do you chill for and at what temperature for ales? I did notice there was a huge amount of yeast in suspension of my brew. Took out a small sample, it's only day 8...

I'll go with common opinion on this one then. I won't be bothering with CCing. So another week in the fermenter fridge at 18 degrees after the FG is steady is ideal? Does it need to be a week or can it be a few days? It's doing my head in all these conflicting ideas. Not particularly from this...

Apologies guys, the link was missing .pdf at the end as mentioned. This is the link: http://www.fermentis.com/fo/pdf/Tips-Tricks.pdf. There's some great information on there, I used the fermentation notes pages also as I didn't have a formalised logbook for keeping track of brewing data. Think...

This is exactly what I thought, but according to Fermentis, lager temps should be raised, and ales fermenting at 20 or so should be decreased to 16-17. They paired this with 'Low temperature is to be used at the end of the fermentation to achieve good flocculation.' So i'm guessing raising temps...

Have a question, i'm brewing an ale at 18 degrees, and i'm just about to lower my ale temp down for a diacetyl rest (I used US-05 and Fermentis recommends lowering by two to three degrees for 48 hours or so), so it'll be around 15 degrees. I just read the temp at which i'll be conditioning, and...

Ah, I see the problem. I did see the measurement but I thought most taps were universal. I'd say probably not, seeing as though it isn't specified it would be the most common 3/8" bottler. It wouldn't hurt to call them and ask if they have any in stock though.

http://www.grainandgrape.com.au/product_in...roducts_id=7305

Thanks for all the help guys. Much more helpful than the people at my homebrew store, and a hell of a lot more helpful than any instructions with extract cans.

Sorry, presume I use this hops, whats a rough figure of grams to use? Unsure if i'm using 15 grams or 50.

I just rang the owner of my local HBS and she's getting in some liquid wheat yeasts on Friday. She always has a lot of variety of hops, although they're all stored in plastic containers in the fridge. Why does it matter if they aren't vacuum packed? I'll look for Haluetuer. Haluetuer

Thanks for the info man, you definitely don't clown around. Just a couple more questions, what is a suitable hop variety to use, and how many grams am I boiling for 60 minutes? (I don't expect a response soon if you have things to do). Can I ferment a good wheat beer at 18 degrees?

Okay. I'll do that then. I haven't even brewed one decent batch yet, but I have a lot of faith in the one in my fridge at the moment. So, i've made myself a rule, to perfect 3-5 partial extract/extract brews before i'm looking to 'roll with the big boys' with AG. Besides, I don't think i'm ready...