Search results

Hello dere, I've used one for yonks, well, since the bears were bad. :blink: There is an Aussie company that makes immersion heaters especially for home brew, it is fully submersible and comes with a rubber bung which plugs up the 'ole that you drill in the the lid. The lead runs through...

Hello Fellow quaffers, A sad story. I have kegged a Coopers APA. In fermenter 2 weeks, gassing 1 week (this is my normal routine for ales). Now drinking. It tastes 'orrible, like it needs a bit longer to condition. Question: Can I decant the keg into a clean carboy, wait till it goes...

Hello dere, Go to your local HBS and get a can of Morgans Qld Bitter, 1kg brew enhancer (BE2) which should contain 500g dex, 250g light dried malt, and 250g dried corn syrup. My local HBS sells 1kg brew enhancer for 4.95, which is a lot cheaper than the Coopers stuff. Get a Morgans Cluster...

Me too, 2 weeks minimum.

Thanks for all the suggestions. As for buying another packet of yeast, some of us have to practice certain economies. I finally racket it off and salvaged the yeast cake. Boy, the S-04 is a solid one. I originally took a litre from the tap into a clean 2 litre glass flagon, (from a...

Evening all, I have a Coopers APA , using S-04 yeast, fermenting in the fridgemate fridge for past 7 days. I leave all brews for 14 days before kegging. I am due to do a Coopers Real Ale in a couple of days time. I want to use S-04 on that as well. Can I take a litre of wort from the APA to...

Jerry, Don't open a bottle yet, it will be too young and probably taste crappy, Give it 6 weeks at least, then try it. There is nothing in what you have said that means the brew will be "off". 14 days in the fermenter is a goodly time for fermentation to finish and the beer to start...

Hello BG, I use in a standard brew about 500g dex and 250g white sugar. My reasoning is that the sugars (especially the sucrose) add a bit of "sour" to the taste, a bit of bite maybe, and as I hate sweet beer, it suits me fine. Remember the old "cidery" taste we use to get using 100% white...

Tastes like an old mule too! :D :D

:icon_offtopic: BG, Hello, that percentage is mentioned in the book I loaned to you last time you were over. Happy New Year to all, BB

Hello dere, I like using the Marstons percentage http://shamburg.com/marstons.html 83% malt 17% dextrose. Use this in any brew and you will have a lovely drop of ale. cheers BB

SNAP

F, Funny you mention the pressure cooker, as I was reading in "The Big Book of Brewing" that "hop flavour is extracted more effectively a couple of degrees above boiling point." I usually boil up my BE2 with extra hops, fridge it, and add to my extra dex and the Morgans can. So today I did it...

r, What I do is boil up the day before. Add the hops and use a brew booster 250g dex, 250g of the dreaded corn syrup, and 500g malt to 2 /12 litres water. No more than 12g hops, Saaz would be nice, and slow boil or simmer for 15 minutes. Leave the lid on the pot, cool it in the sink in a...

Hello dere, 1. Get a beer jug and stick it in the freezer 1/2 hour before the off. 2. First pour the the day, turn the tap full on and let about 1/2 glass go, then stick the jug under the still running amber fluid. If it still froths up and the keg is near full, then you need to lower your...

I can attest for the Bairds brew, as BG came round to my place last Wed and we had a few ales. My brew (unfortunately) was made using a kilo of ldme and it was not up to my usual standard. The best k and k brews (IMHO) seem to be made with a brew booster with 250g malt, 250 dried corn syrup...

Hello dere, Regarding oxidation when racking, I read a book written by an Aussie scientist who was also a home brewer, and he reckons to add a teaspoon of ascorbic acid when transferring beer as it is an anti-oxidant (which it is). Never tried it, never heard of it outside this book. Anybody...

Ooh, I always wanted my own factory! ;)

:icon_drunk: :blink: