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Stored well , best before date of 2009!

What is the shelf life of canned malt extract; hopped and un-hopped? I have inherited lots of Coopers can's for free. But they are quite old so not sure it's worth the risk of using them. Cheers Evan

Hmmm. I read page 1, but not Page 2-9 before making that last post.!

I think this is a really interesting topic Sippa. And I understand your point exactly with Refrigeration. We are generally focussed on reproducing beer styles from overseas (for good reason) but wouldn't it be great if we could create a our own distinctive style. Especially as being...

OK in that case could I still re-use the yeast (with the help of a starter) for another batch.? Just concerned about the long time the yeast would be sitting there, with it's health degrading. i.e. an extra 2-4 wks than otherwise.

I am brewing a Kit/Extract Kolsch style ale using the appropriate Wyeast liquid yeast. Would there be any benefit in cold conditioning after fermentation is complete, prior to bottling.? Say for 2-4 wks at 2-4 degree's C. Idea being to still produce an ale, but one that is closer to a lager...

Just after some clarification of the following terms; Primary Fermentation (understood) Secondary Fermentation (does this mean a second addition of yeast?) Conditioning (left to rest while still in fermentor on or off yeast cake, or doesn't matter? Before or after bottling/kegging) Priming...

Thankyou. How do you decide if you need to do a starter with the collected slurry? Is it based on the required volume from the calculator (you mention greater than 75mL)? Or is it just a good practice anyway.

Probably been covered previously but; When collecting and re-using yeast from the bottom of a ~23L fermentor... How do I know how much slurry to collect and re-pitch, to avoid over or under pitching? Can you work on a slurry weight (once excess liquid & trub removed)? Cheers Evan

Thanks for all of the suggestions, weren't expecting so many replies! Where do people get high quality malt extract from (liquid or dry)?

Can anyone recommend/suggest a yeast type to suit a kolsch style ale? i.e. easy drinking light summer ale. for example Red Duck "Overland". Either dry or liquid yeast. I am brewing using the kit/extract method.

Thanks for the replies. I am guilty of not measuring FG, so can't answer that. I did use US05 @ 18C (will check calibration, maybe reading high?) and left for 2 wks. Agree it may be under attenuated, if this is the case, I would expect that over time (months) the pressure will increase in the...

Several of my beer's brewed via the extract method have turned out too sweet with little head. The best way I can describe them is a bit like a soft drink. And yet a very similar recipe using a hopped can of malt , comes out superb. My specific question is am I doing something wrong with the...

Total Volume - 23L Bottled & left at 18C in temp controlled fridge for 2 wks, followed by further 10wks under house. Sorry didn't measure FG (not best practice I realise). Did not re-hydrate before pitching. Steeping temp was 67 +/- 5C, so temp control not great. Although ferment temp control...

Fairly new to extract brewing, but tried this recipe shown below which turned out thin, watery & a tasting a little 'cidery' . Head retention was definitely lacking.! Looking for any advice on why it went wrong. Is it possible that too much hop "flavour" oils (or those which are extracted...

Thanks for the advice. Only reason I had for using a syringe (psuedo bulk prime) was to avoid potential oxidation when racking into the second fermentor which has the sugar in it. Should I be concerned about oxidation from this additional step? Either way, point taken about the wand.

My limited understanding is that when filling bottles you aim to stop about an inch from the top. Have people experienced this level to be important/critical ? What are the problems associated with over-filling and under-filling? Also, am planning to bulk prime with a syringe into bottles, so...

My limited understanding is that when filling bottles you aim to stop about an inch from the top. Have people experienced this level to be important/critical ? What are the problems associated with over-filling and under-filling? Also, am planning to bulk prime with a syringe into bottles, so...

There is lots of info on the forum that will answer your question, but you need to search and pick your way through it. If your talking dry yeast though, Add dry malt extract to sterile water in the right ratio, then add your yeast. Your starter container needs to be sealed for example with an...

Can anyone tell me typically how much dry malt extract (equivalent) I would get from mashing (steeping) 300g of crystal malt grain? Are we talking 30% i.e. ~100g ? Also, is this ratio the same when you do a proper mash when brewing using the all grain method? Thanks Evan