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Thanks for the advice. I will stick to a slow rate of change, to be safe. Sounds like the yeast book is really good. I better get myself a copy

I have read in a book 'New Brewing Lager Beer' by Noonan that you shouldn't change the ferment temp by more than 3 degrees per day. E.g. when increasing temp for a diacetyl rest or reducing temp for lagering. Has anyone found this to be true? I assume 'cold crash' means dropping temp very quickly.

I would say 500g of lactose is a bit too much. You may end up with a beer that's too sweet. Suggest 250g is nearer the mark.

Thanks for all the advice, more help than my local home brew store! So would I be better trying a full extract brew, than a kit with enhancements (i.e. extra malt/hops)?

I am attempting a lager using a kit/extract method and was hoping for some advice on; How long and at what temp to cold condition (crash?) in the fermenter after primary fermentation is complete? Then after bottling, what is the ideal time and temp to leave it for? And finally, is a dry lager...

Does anyone know what type of yeast is used in Cooper's Heritage Sparkling Ale? Reason is I like the taste and it clings together well at the bottom of the bottle - i.e. you can pour the whole bottle without disturbing the yeast. I have noticed there are 2 different colours of yeast particle...

Does anyone know what type of yeast is used in Cooper's Heritage Sparkling Ale? Reason is I like the taste and it clings together well at the bottom of the bottle - i.e. you can pour the whole bottle without disturbing the yeast. I have noticed there are 2 different colours of yeast particle...

Do you need to re-hydrate dry yeast for the same reasons that you do liquid yeast? It's probably a good practice, but is it as important? Apologies if this has come up before, I haven't had too much success with the search function.

Have noticed a recipe using nottingham yeast.I believe white labs make it. What would be the most similar strain made by wyeast?

Believe it or not , sometimes we do!

Thanks for the advice. Great! Living in tassie I do need a heat source some of the time.

I want to set up a fridge with temp control , and have a couple of questions which I couldn't find on the forum, but they no doubt have been discussed previously, somewhere. What is the best type of heat source? i.e. light bulb, heat matt, resistance element (inside fermenter), other? Does a...

Have read this thread and others on yeast starters with interest. What would be a typical pitch rate for an extract ale brew? (million cells/ml) Does it really matter? My basic understanding is that more yeast is better than less. Can you put too much yeast in?

What beer style is best suited for a honey addition or What style is should be avoided with honey? How much should you use? I have access to some quality honey such as leatherwood, but want to know how best to use it. I am a kit/extract brewer brewing 23Litre batches into bottles.

Is it beneficial to rack into a secondary fermenter from the primray fermenter (does it depend on the style of beer?) If so, when should you do it and for how long? I am a kit/extract brewer using 23L batches going into bottles. I have read about racking in books, but am interested if people...

Yes OK point taken. I walked right into that caning! What I meant was up until "recently" I have got away without taking measurements, by observing what stage the brew is at, and leaving it a few days longer if I was unsure if fermentation had finished. On this one, it caught up with me. I am...

I recently made an extract brew using all malt (no sucrose or dextrose) which looked good on paper but didn't turn out well. It tasted too sweet, with no head, tasted like soft drink , and definitely not like beer! My guess is that for some reason the malt didn't fully ferment. Can anyone...