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Yeah, thanks guys....it did start out at 1040. I bottled it last night at 1010. It smelt and tasted fine (just a little too sweet for my liking...assume it's lactose contained in the Coopers kit to keep it sweet). That goop on the top had a very interesting consistency.....mossy &...

HAHA! :lol:

bump....after opinions

Thanks for the input guys.... so, moving on......what about my Ginger Beer?...... Coopers Kit with 1kg raw sugar (as per kit instructions) 13 days in the fermenter @ 22degC SG constant over the last two days 1010 My concern is over the muck still floating on the top....I'm used to seeing the...

Thanks Kelbygreen, the penny's dropped....it's all "coming with experience" for me...being my second brew, I expect that when I follow the recipe on the kit, that I would make a regular alcohol beer....seems the Tooheys kits may need more than just their suggested one Kg of "Tooheys Liquid...

Thanks, makes perect sense.....what about the ongoing high level (seemingly) of carbonation though? That's what's been throwing me off...I have been taking it to mean there is still fermentation going on.

Fellow brewers, I have a batch of Tooheys Dry Lager kit that has been going for 10 days. Kit can says fermentation should be finished in 4-7 days. Mixed with 1kg of Tooheys liquid brewing sugar (recommended) to 23L. Has been at a steady 20degC the whole time. It is still bubling ve-e-e-ry...

Neill, what of the comments "notto scrubbed out the aroma/flavour pretty bad" and "You could always try a good liquid yeast like Wyeast 1272 American Ale II, or 1056"? I've already got the Notto.....

I was talking to a limoncello maker last night. He said that what causes bitterness is the oils in the lemon skin/pith. His method of removing the bitterness is to boil up water and throw in his lemons whole for a 10 min boil, which releases the oils. Then leave overnight to cool. He said then...

Opinions on this point? I'm about to put this one down......should I go with the US-05?

I bought the stuff to make this up, but only bought one sachet (11gms) of the Nottingham yeast. The packet says usage rate 1g/L - so do I need a second pack?

Thanks for all the advice fellas. I've bottled 12 and ditched the rest....and fingers crossed.

oh, forgot to mention, temp has been a consistent 20-21degC

OK, so it's now been 13 days since start. current SG is still at 1020 (consistently for the last 6 days). It's tastes fine, just watery and still very cloudy. I couldn't help myself and cracked the lid, I see the odd tiny bubble every few seconds and some chunky bits of yeast and hops floating...

Hey don, I'll swing by and pick one up tonight/tomorrow. PM me your details. Cheers :)

Thanks for that mate. So, all just chucked in at the start?

:lol:

Blakie, pass on your recipe? :icon_drool2:

ok, well, Ill put my hand up for a Thu pickup if no-one else does.

Soonest I could get out to Stanmore would be Thurs midday. Pollux, what does "THE LOT" entail?....pickup by car? trailer? truck? semi? double bogey? :lol: What type of bottles are they? I realise I am somehwat down the line in the list of respondants.(not trying to 'beat anyone to it")