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"It's a log way to the shop If you want a sausage roll" ;) Apologies to AC/DC

Llanfairpwllgwyngyllgoger ychwyrndrobwllllantysilio gogogoch Bribiie, Is that Welsh for Cardiff? :lol: BB PS Your recipe sausage rolls are delicious, no extras needed.

A good addition to the extra pale malt extract is 250g off a can of Mogans Caramalt, and a kilo of invert sugar, if you like a bit of a hit! :rolleyes: Saaz or Hallertau would be good. cheers BB

I'd prime it. 80g caster sugar per 19 litre keg. May as well have a nicely conditioned ale when it is ready to drink. cheers BB

I had a bad brew from using recycled S04, it was kegged, had a bit of a taste to it, but I managed to drink the lot. I also bottled a couple of tallies from the same batch, and after 2 months it was absolutely foul. :icon_vomit: cheers BB

:icon_cheers: If it tastes OK, drink it. If it turns to vinegar, put it on ya fish and chips. But it won't kill you, either way. cheers BB

If you are using the yeast that came with the can, 18 -20 is OK, If you changed to a proper lager yeast, drop it to 10 as warra said (Don't think illa warra). :rolleyes: Fermentation times will be longer at those lower temps, 2 weeks mininum. cheers BB

Evening quaffers, Me mate BribieG, who lives around the corner, and whose AG beers are a veritable delight, has recently had a huge win in the Brisbane Brewers comp. First place Bitter with a Special Bitter First place Dark Ales with a Mild Third place Stout/Porter with a Foreign Extra Stout...

All and sundry

Coopers Pilsener is supplied with a lager yeast, so your ferment temps were OK, but was 2 weeks enough? I now suspect (IMHO) that ferm was not complete. ---------------------------------------------------------------------------------------- To save it, ring up the boss and get a couple of...

B, If the ferment was left for 14 days, and the temp range remained fairly stable (and in the recommended range) for that period, it should have fermented right out, and even show signs of clearing from the top. I reckon (and this is only my opinion) that the problem could lie in the...

Darryl, This may be part of the problem, as there is a lot of gunk in the tap and surrounds. Next time, drain off a pint or two before attaching the transfer hose. Also, 14 days in the fermenter will clear it up better. The beer going into the keg should be crystal clear. cheers BB

<_< On second thoughts, this would be better as a distillery product, or just add 1 bottle of vodka to the flavoured syrup and top up with lemonade/soda water. I don't think you could brew it out as a "beer". cheers BB

Does anyone have a recipe for non-alcoholic sarsparilla? We can ammend it. Getting pissed on sars will be a whole new experience. Sarsaparilla SyrupSimple syrup and nice golden syrup, equal quantities of each, and mix well; then use a few drops of oils of wintergreen and sassafras to each...

There are only 2 ways of doing things, the right way and the wrong way! :unsure: BB

Chaps, The proper way to do it is to pour boiling water over the powdered ingredients first. Malt will dissolve if the carboy is lifted and swirled around, don't stir. Do not add the can of goop until the water temp has dropped to 70dC or less (avoid the dreaded HWO, which has happened to...

Rackem, Not quite right. Yeast has an aerobic and later, and anaerobic phase. It helps if your wort, at yeast pitching time, is well oxygenated, to get the yeasties off to a happy and productive life. <_< cheers BB

My duck can make roux! :D BB