Search results

Haha sorry just seen you are kegging it...oh well scrap that idea. By the way were on the coast are you...would you like to do a swap if you have any bottles as i dont keg yet?

I dont know how much it would help but if your using bottle then the copper tun carbonation drops are made of dextrose and maltodexting. Others are just dextrose/glucose (coopers) and i think the brew cellar ones are dextrose and sucrose. But you could 50/50 dextose to maltodextrin in your bulk...

Hey everyone, i just want to know if thee is any brewer's here living on the central coast or close to it as i would like to swap a few beers to get some opinions and also ideas and advice.

i am brewing a james squires the chancer golden ale as i type and i have been dry hoping cascade and amarillo in it for about 7 days now. i believe cascade and amarillo are very fruity hops and i dont think they will release too many unpleasent flavours,,,but im not quite sure what you are going...

if your using finings. after you have a steady SG reading for 2-3days let the brew sit for a while and add the finings 48hours before bottling.. this will help the yeast clump together and drop out of the brew..once in bottles the sediment at the bottom will become firmer and will not move...

Hey Fritz,,just to get you back on topic here, i have never used a fridge for my brews at all (although it is a good idea just not needed) and they have all turned out fine. please dont tell me you have spent $16 on sterilizer...OMG Go to coles, head to the baby section and look for a...

This sounds very nice although i am still yet to do a beer with galaxy added. Its still very possible to use hops with the kit brew as this is what i usually do and they are all quite nice, you just dont need to use as much as the kit is already bittered. Id go for around 1g hop per litre. Some...

Lets get one thing straight....every beer produced by those here on this forum will absoloutly kick the living day lights out of VB. The blonde dry is a version of the canadian style golden ale (blonde). and as i recall reading an article on a beer rating website or something that these styles...

I would just use 1 carbonation drop in each of your 500ml bottle. It will be fine and fizzy. Btw..the yeast in the can is not ****** if used with the can it was designed for. If you want it more carbonated then would probly go bulk priming.

Hey luke, welcome to the wonderful world of brewing....i have done this kit many times before as it is one of my favourites. I find with this kit the less you do to it the better. I always use just a blend sugar like brew enhancer 2 and cascade hops. You dont really need to ad dry enzime but its...

Thanks for all the feedback fellow brewers and point of not opening the fermenter has been taken in and noted. I really appreciate all the help on this one guys!!! Cheers

Haha yes of cause i sanitised the spoon. I know opening it leaves risk for infection but curiousity killed the cat and i cant help having a look at whats going on in my brews. I open them all the time but never have had one die or taste crap due to infection or bacterial spoilage. I am...

hey if your after a nice kit to use cascade with, i like combining cascade with morgans blue mountain lager kit. also really good if you steep around 200g crystal with it and add some Light Malt if your using Extracts and Kits

hey thanks GASH. this really helped me, i now know that milk chocolate cant hurt the brew, this is what i was wondering anyway. i have checked the brew a few times and noticed that the fats and milk solids are floating to the top, like what happens with salad dressing. i just keep skimming the...

so as i said your beer will be fine, hahaha

this will be plenty. just means it will take a little longer to start but yeast cells multiply very quickly. 1 becomes 2, 2 becomes 4, 4 becomes 8, 8 becomes 16 and so on and so on.......your beer will be fine.

lol you could have just tipped the wort into another fermenter, dissolved the malt at the bottom with warm water, chilled it down and return the wort to the malt. the yeast around the malt will die but there will be plenty in the wort to multiply again.

Hey thanks guys for your input. Yeah i thought i could go down to the shop and get some malt or somthing but it was closed and am at work for the next few days. I checked it this morning before i left and it seems to be seperating the fats and milk solids from the milk chocolate and they are...

could anyone please post the steps on how to reculture the coopers (or any yeast) as i am very interested and cant find how to do it on here.. cheers.

Hi Everyone, Today i put down a brew hoping to make something like a newcastle brown or a darker english ale. This was the recipe i used: 1x TCS sparkling ale tin, 1.7kg 1kg Raw sugar 200g Brown Sugar 150g Dark Dry Malt 50g Crystal Grain 60g Dark choc malted grain 250g Roasted Barley 12g...