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i tend just to chuck my dirty bottles in a sink tub and mix napisan in with hot water make sure there all submerged and leave them overnight it even takes the labels off then just rinse before use never had a problem

well the cake can last atleast 4 days by my experiment. got my belgian chugging away @ 22 bubbling every secomd or so

i wish orval was cheap enough to be just ur standard beer u could drink all the time, would be the life :icon_drool2:

a bit off topic but how old are people at clubs??? I'm only 19 so would be weird if i'm the only youngin

hmm im no expert but that looks like alot of crystal (though i am an extract brewer so never get good attenuation) anyone gonna give it a try??

ok so iv got a yeast cake under my house i plan on using still in the fermentor with the airlock how long can i let it sit its i racked off my beer on thursday and wont be able to brew my next beer till monday??? is this ok any suggestions

will be watchin this thread its a great beer in my opinion

okay cheers well if anyone does feel free to let me know

well no ag help but this might help not sure were i found it but had it saved Mountain Goat Hightail clone 1 * 1.7kg Coopers Real Ale tin (Pale ale if doing Mtn Goat Pale Ale) * 1kg Light dry malt extract * 100g Crystal malt (steeped for 20 minutes) * 100g brewing sugar * 25g...

okay so probably one of my best beers yet bottled today and had a taste test it fermented from 18c-29c over a week then let it be so the hops could drop out quite alot of finishing hops cant taste any spices (other than saaz) but pick up some esters racked 10L into a cube and considering...

thanks for that sounds tasty but could u maybe describe it in a commercial beer, etc, highttale ale, bishops finger, fullers, .... would be a great help to give me more of an insight

i'm on a belgian brewing phrase atm and used it in my blond and strong as 15min additions worked great combined with saaz my best brews since i started

was in a similiar situation deciding whether to get liquid or dry belgian yeast and chose liquid partially because the duvel yeast is only 7.5$ at grain and grape atm (6months old ) but mine almost made the smack pack explode in a day or two i'd defs get a liquid yeast as u can re-use them so...

hmmn yer was thinking of this only problem is i just made two batches of strong golden ale and this was supposed to be a brew my mates would enjoy just a standard beer there is the advantage of pitching straight onto the yeats cake though

i'm considering brewing something similar soon but have no idea how its gonna taste????? is this sortof a mountain goat hightale type of beer??? ps. im and extract brewer so instead of pale malt it'llbe 3 litres of coopers amlt extract

okay so was origionally gonna make a pale ale with this recipe 1.7L Blue Mountain Lager (IBU 18-21) 1.5L Liquid Malt Extract 300grams Crystal Malt 60l 20grams Saaz @15 minutes 20grams Styrian Goldings @15 minutes IBU 25-28 US-56 although after making my lambic in a rush i...

advertising, i remeber the first time i drank coke i hated it yet i still drink it to this day

cheers guys yer pasturizing sounds alright might try it out with some small quantities first then move my way up would be a good way to blend with other non-sour beers

looks amazing and at 9% would be interesting does it taste like an imperial stout?

mines getting quite hot aswell though got no temp measurer for it so no idea how hot it is but i just plan on brewing one during winter then combining them or something similar to balance out the flavours.. expecting my summer one to be quite acidic considering it has a fair bit of headspace and...