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Agree. It will be yeast settling in the bottom of the bottles which means they are carbing up. And don't shake em up. I know its hard to be patient when you're first starting out but just leave them alone. Find something else to do for 2 weeks (maybe put down another brew?) and then go back to...

Looks god TB Have something similar that I scribble on during brew day. I then transfer that information to Beersmith and an XL spreadsheet the next day to give me a more permanent record. Scott

Fatgodzilla, I made a beer using 40% Weyermann Smoked malt last year. It came out with a prominent smoked bacon flavour and like kook found it certainly wasn't over the top for my tastes. I think next time I would probably look at increasing the 'smoke' flavour a little; perhaps using peat...

vicelore, Liquid malt extract or dry extract comes down to personal preference. I tended to use dry as I found it easier to work with. It might also be worth getting a little glucose/dextrose to go with the malt extract. I found using all extract my beers were a little cloying in taste. Hops...

3 to 3.5 / 1 - Single infusion. Varies depending on amount of grain. Scott

Agree, bottle tree VERY good! I keg but bottle the left overs and the bottle tree is one thing I would struggle to live without. Scott

Dravid, At the height of fermentation the temperature of the wort can be increased by around 1-2 degrees. Scott

Immersion chiller. I can get the wort down to mid 30's in anything from 30 to 60 mins depending on the season and how much I stir. Water used is generally around 40-50 ltrs which is used to wash dishes and brewing equipment. The fermenter is then taken downstairs (temp fluctuates from around...

Found the same thing PoMo. Certainly seems to be a different yeast. Scott

Ditto the racking. With US-05 I find that my beers end up clearer with a week in primary and then a week in secondary. They never seem to clear as well if I leave it in primary for 2 weeks. Scott

Juzz, If you don't already have one then get yourself a bottle draining tree from your LHBS. Rinse the bottle and stick it on the 'tree'. Leave it there until your ready to fill again or store it in a box/crate when its dry. Bought mine years ago and even though I keg I wouldn't do without...

Chris, Once again, thank you for taking the time and effort to organise this. Very much appreciated by me and I'm sure everyone else as well. :super: I'II send you a PM to organise collection. Cheers Scott :beer:

I just assumed everyone did it! Just like sticking your nose in the airlock. :) Scott

Chris, Narre Warren thanks. At least that way I can do it on "work" time rather than "my" time. ;) Still hoping it doesn't rain though. :lol: Cheers Scott

mfdes, Had a similar experience to you as well. The first 2 stubbies I had were pretty ordinary and I couldn't work out why everyone else was raving about it. Tried it again a month or so later and what do know - completely different beer! :beerbang: If its a handling issue then its luck of...

1. Chris Taylor (Mooroolbark) - 1xBarret Burston Wheat, 1xBarret Burston Galaxy, 1xBarret Burston Ale, 1xBarret Burston Pale(Pilsner) 1xWeyermann Munich II, 1x Bairds Roast Barley 2. etbandit (Richmond) - 1 x Barret Burston Pilsner, 1 x Barret Burston Ale, 1 x Bairds Golden Promise, 1 x...

Agree.

Steve, I've been using boiling water to clean out my kegs for years and haven't had or noticed any problems with any of the seals. Scott

Just let it ferment out as is. It will all settle to the bottom anyway. T'will be fine. :beer: Scott

Similar to tangent. After the beer is kegged I gas to 300kpa and shake the crap out of it. I repeat this 5 times. The keg then either gets stored at cellar temp or goes straight into the fridge. Once its in the fridge I then just do as tangent does. No great hurry to get it carbonated if...