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Most of this sounds like guessing, Powderfish what were your two consecutive hydrometer readings? I used carb drops once for my first ever home brew and never used them again. big gassy soft drink bubbles. Thats one issue, but if there was any residual sugars left (which only a hydro reading...

Yep, the 1728 can be fast. First time I used it I pitched the yeast on a sunday night and it was all over by Tuesday at 14C. BB

I'd pitching another yeast for this brew, next time try using only 100-200ml of starter wort and wait for signs of activity (this could take 24-48 hours) then step up your starter by adding another litre of starter wort and let it ferment out. Two stubbies worth of inactive yeast in 2.5L...

Never had a liquid yeast fail, but then all my starters are made up 5-7 days prior to brew day. If its ready early it goes in the fridge. I had an 18 month old WY1007 yeast that took 6 days back when I used to smack them, I dont do that anymore, all my starters are made up from small samples...

Bribie. I have twice now boiled down 10L of first runnings from 100% GP malt into a syrup it took over 2 hours, it became so dense that constant stirring was nessecary toward the end to avoid burning and boilover. I then add water back up to 10L and then boiled as normal with the rest of the...

That's an excellent read Warren, well done. Interesting note there again about "brewers caramel," that its mainly used for colour, which would appear to strengthen the theory that TTL must use a particular specified kilning of their GP malt, the malt flavour obviously has to be coming from...

Understandable, just got some more myself and got one of Dr Smurto's Challenger IPA's waiting in the fridge for me as well :beer: Cheers, BB

Made a NE Brown ale last year using 1318 London ale III, did well in local and national comps and I have just bought some more to make it again, I love this yeast. Cheers, BB

The biggest issue with NG is the the low pressure and it seems to vary from suburb to suburb from what I others have said. I tried a conversion and it failed dismally, in a trial it took over 3 hours to bring 40L of water to the boil with the lid on and couldn't hold a boil with the lid off...

The breakfast oats like "quick oats" & "2 min Oats" you find in supermarkets have been gelatinised and can go straight into the mash, However, oats such as "rolled oats" have not had this process done so just stick to the quick oats and you'll be fine. Cheers, BB

Yes, BB

Coopers yeast at 16-17C will still give you that wonderful signature apple/pear ester, its the "banana' you dont want that tends to appear above 18C, although some brewers don't seem to have had a problem with it from 18-20C, but my own experience is that its only ever occured at those higher...

My mill is set fairly fine and I use a fat braid thats about 50ml wide, it works well but still lets a bit of grain through. I sparge twice and after recirculating and then satisfied that the wort is as clear its going to get I fit a tube shaped ss fine mesh about 100ml long to the end of the...

Dublin 1998. Was taken to a pub in the outskirts somewhere and was told I couldn't leave without having one, which I wasn't happy about as I didn't like the stuff I've had home here. There It tasted totally different, I had several and just sat back and watched the locals arrive with there...

The Wyeast blurb on 2112 specifically states "its not recommended for cold fermentation" Is there any reason why you couldn't place the fermenter inside? Otherwise tell us how it turns out, I'm curious to know. cheers, BB

Its been disscussed many times this process and yes it does add something, I have taken 10L of first runnings from a 100% GP brew and boiled it down into a syrup a couple of times and then added back into the boil as normal and I like the results, but not near the malt character or colour of...

Its happened to me a couple of times and it made no difference, carbed up fine. Cheers, BB

Excellent A3k, sounds like it fired up ok. Cheers, BB

Have you considered trying a partial mashing? which is manageable with most standard kitchen equipment. you could use a tin of unhopped extract and add your own ale, wheat and crystal malt and of course POR and don't forget the most critical element "recultured Coopers yeast", wont even get...

1314? Definitely not 1028. 1968 will give you fruity esters, but not the stone fruit and tartness of 1469. Cheers, BB If you mean 1318 London ale III instead of 1314 then that also has some fruity character and is a favourite of mine, but sadly the 1469 West Yorkshire Ale yeast stands alons...