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All I will say Newts Is make sure that you have drunk all of the Cervesa before you start on your extract brews. I have a number of kits & bits brews in bottles and kegs, I am finding that only the very best are palatable after drinking my bespoke extracts. I don't think that the Cervesa is one...

As a more advanced option I would suggest starting with a non stout kit. Coopers Draught or Coopers English Bitter. I find that a full can of DME makes for a very black beer, starting with a lighter kit will give you more control. I'd use a 1.5kg of Amber Malt Extract. Now for the fun part for...

Hey Peter I have had this happen a couple of times with LDM purchased from Woolworths. I haven't used a BE since my 3rd brew. I'm guessing that my local Woolworths doesn't move much LDM. Anyway I don't but Coopers LDM anymore due to that reason, I do however buy lots of Coopers canned LME. LDM...

What brand of Malt is it? I have been using malt for 2 years, from the LHBS and from Coopers and only ever boil enough to bring my hop boiling volume up to an SG of approximately 1.040. Never boiled a kit and as Ian suggests I can't see the difference. I do find that a lot of people boil their...

Drew I love this hop and I kegged a similar brew in December. Really disappointed when that keg blew. I used LME, WME, Crystal Malt and all Galaxy (fermented with rinsed 1056). My hop addittions in a six litre boil were 20g @ 40min; 15g @ 25min, 15g @ 15min and 10g @ day 5. Probably to bitter...

Yeah carniebrew That Coopers recipe calls for 1/2 can of DME. I don't know of many styles where you could add a full can unless your using a Blonde or Pale can as a base for a stout. I've used a full can in the English Stout and due to the aroma I thought that I'd made vegimite. Hopr you can...

Hey J I can't see there being any issue with this, I did it with all my kits and bits brews and now with my extract brews. I started out in kits and bits with 2l boils, short boils, increased to 4l and the last two which were really good used a 6l boil.

Hey kubba I agree that a thread with similar ingredients would be hard to find. In fact I'd go as far as saying that some of your ingredients will not really gel together, I say this basically on the presence of the Coopers Dark Malt. You could: 1/ Mix the English Bitter with a can of Dark...

I am loving Galaxy in my Extract brews and I'm putting down a couple this week; a single hoped brew and I'm looking for a companion hop. The times mentioned above, for AG, are interesting to me and I am left wondering whether using extracts counters the bitterness more than AG. Honestly I don't...

Hey Newts JDW81 is spot on with regards to the Napisan/Starsan regime. I think anything extra will involve a lot of extra effort for very little benefit. In fact I haven't used Sodium Percarbonate to clean my FV since I started using Starsan about 12 months ago. I clean the FV with hot water...

Hey Newts This is the best advice. Even if you don't use someone else's recipe at least have a look at them to gauge the AA% used, the quantities and the timing of the additions. Always decide on what you are going to brew before you go shopping and never just settle for what they have in...

I have been lead to believe that the greater the volume of beer the quicker it ages. Having said that I doubt that the differnence between a stubbie and a tallie would be detectable. I spent 18 months bottling into 750, 640, 500, 375, 345 & 330ml bottles and never noticed any difference. However...

Hey Wadey Two minutes is a short boil for sure; did you strain the hops out or empty the pot straight into the FV?.

Hey MrGibbon 1.015 seems a fraction high to me, however I don't know what the recipe was. I've had brews with 1kg of Malt and 300g of Carapils go down to 1.011, the only ones I've had that finish as high as 1.015 are Porters and Stouts. When it comes to bulk priming the standard practice is to...

G'day Ned You know one you move to AG or extract you won't be a dinosaur any more. But you will still be cool :kooi:

I am also pedantic about the temp. I drop the grains, 400g is the most I've done and that was an IPA, into a pot of water (volume according to IanH) at 65 degrees C and stir them. Then I steep them in the oven set at 60 degrees for 30 minutes. I strain them with a seive and then tip them back...

Cavey Sorry. BE1 is 60% Dextrose and 40% Maltodextrin. Still make it up to about 21 litres and IMHO, as soon as you can start using LDM. I made three brews with BE1 and no added hops, the Canadian Blonde wasn't that bad so I stil reckon you will like this one.

Hey Cavey It is recommended by most that you need to make up the SG of your water to 1.040 for boiling. IanH's spreadsheet will tell you the amount of Malt required to do this. When using BE2 about 200g in 2 litres should be fairly close. Bigger boils are better but a 2 litre boil should be...

I am anti squeezing when it comes to spec grains. I rinse with good results but have found that some of the crystal that I squeezed, when tatsed after 8 months, has a beautiful caramel smell but is very bitter. I have been blaming the squeezing but perhaps it was something else, they weren't too...

Yes I rinse, and its easy because I don't use a sock. If it was me I would just say for anyone looking to make the next step here is how I do an extract brew, steps 1, 2, 3.... But then I feel that everything thing should be structured.