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As per the topic, I'm planning a buying trip to China again in Week 2 of 2010. It's subject to confirmation in mid-December. I will be in Shenzhen in the Special Economic Zone, which has a significant impact on purchase prices compared to other regions of China which may or may not have an...

Sorry to dredge an old thread up, but in brewing what causes arse shattering farts and bottom shredding diarrhoea? I brewed a dark on some S-05 (yeah, I know - wrong yeast for the job) on some leftover LME and specialty grains. Kicked off at 1079. Finished up around 1020. Bottled. Waited a few...

Refrigerating the juice probably isn't necessary and may have played a part in poor start-up. Also, the yeast needs about 4 - 6 hours at room temperature or pitching temperature usually. Straight out of the fridge it's about 3C which could cause non-optimal results. Combine a too cool mix...

All the Seven Pots decided they would sprout today. Go figure. Looks like they liked sitting on a nice warm server case. No action on the Bhuts just yet. Fingers crossed that they do something soon as I gave some seeds to a mate who is a complete green-thumb and don't want to be bested by him...

If I recall correctly, Cortez is a cervza-ish product. Generally, they need two to four weeks after fermentation to settle down and gain their true taste. Cheers - Fermented.

The Goatsweeds have sprouted and seem to be doing OK. The hot day on Tuesday seems to have kicked them off, so am thinking to moving them into my office to stay warm on top of a server while we have around a week of cooler weather. :) No movement on the Bhuts or the Seven Pot or others at the...

I planted some 7 pot, Bhut and Goatsweed about a week ago so am yet waiting for them to sprout as the weather has been a bit cold. I would expect a few days to a week more. Also passed a few seeds on to a chum who is a greenthumb by way of an insurance policy in case I don't have good luck...

Sounds as if it's done. Some yeasts take a little while to drop out (flocculate out) of the beer, so it could be beneficial to give it a few more days ahead of bottling. A few earlier kits and bits ones I did using the Coopers yeast were very much a case of this. They looked like third-world...

6 hours? Wow - that's so long... chances are it will become very, very tough! If you have a digital thermometer, please check your oven temp and get it stable before you start. A mate tried to do it without and had some rather lovely bovine charcoal at the end of his effort. Oh well. At 70 -...

OK - it's Friday and am having a nice day in the quiet home office so decided to run the test. Here's the pics: Test Group: In the dishwasher: After: And the verdict is: * Why bother? * Only the Stella body label and the Oettinger label came off. * Deuchars didn't budge but looks...

Meh. I bought it. I service it. And I can be a sly fxcker and do it while I'm working at home when she's at her shop. :) That way if it fails I can fix it and she'll be none the wiser. :D Cheers - Fermented.

Excellent! I'll give it s shot tomorrow. I've a pile of new bottles ready to be cleaned up. Thanks for the tip. Cheers - Fermented.

Dishwasher? For the whole paper label or just the gooey stuff? Cheers - Fermented.

If you're industrious, eucalytus oil removes label goo nicely. A little bit on a coarse cloth works wonders. If you're lazy, a sponge that is very moist and warm sat on it for a few minutes will do the same trick. And if you wanna work out that aggression then break out the scraper blade. :)...

If the mould is on the outside and the lines and all are pressurised, it should all be OK. Give the kegs and the fridge a mighty scrub with Napisan or 5% bleach solution and rinse 'er off. Should be OK. Cheers - Fermented.

Some yeasts I've used take up to 36 hours to kick off and 48+ hours to form krausen, even nice fresh stuff. The non-optimal start temp may have given it a little shock, but it should spring back. Just like Nige asked about krausen, etc - check on these points but don't worry. It most likely...

That 20C temp difference will not be too good. Tropical is spot on - 4 - 6 hours will make the temps closer matched and cause less health issues for the yeast. Cheers - Fermented.

Gotta agree that the XXXX sold in SE QLD (at least in the mid-nineties) was quite different to whatever it was they were shipping to NSW. It wasn't too bad at all and was heaps better on a hot afternoon. I was visiting around Eumundi for a week or two with some friends. Walked into the bottle-o...

It will be OK, but consider adding some hops just to improve flavour and aroma a little. Maybe something like 10 g Saaz @ 15 mins (just make a hop tea if you aren't making a boil, or better yet put enough LDM into solution to make two litres @ SG=1040 and boil for 15), and 10 g in the...

I've been using spent specialty grain in bread for a while... http://yeastygoodness.blogspot.com/search/...l/spent%20grain It makes a tastier and healthier loaf for cheap. Cheers - Fermented.