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The acetone could also be thrown out by the yeast, the ester is called ethylacetate. has a strong solvent like smell..

Keep it under beer, if you stick it under water the change in osmotic pressure may damage the cells. Should be fine!

Bump :ph34r:

Friday the 4th of July being the first Friday of the month means that Matt Donelan of St.Peter's Brewery will have his cask conditioned ales on the hand-pump at The Nag's Head Hotel in Glebe. Matt this month will have three beers pouring straight from the cask: Christmas in July Stout, a...

Ever tried the Tooheys kits from K mart?

Check the seals, If they're OK you can store up to 18 months and counting from my experience.

Only time I was scared was when I liberated 2 Tiger glasses in Singapore. I was convinced I would get a caning if I was caught...

Have you looked here??

As the hops do not dominate this style you can choose the hop. Use any German to hop this, the Tetnanger will be a good substitute.

It just reminded me a little too much of the BS that was spewed in meetings when I used to work in ad agencies...

It also depends on the beers, light coloured beers tend to have a shorter shelf life than dark and heavy beers. I tend to drink the lighter beers within 6 months, the heavy and dark beers can sit well for over a year. Not even starting with the flemish sour ales and lambics, that's a different...

Just bottled mine, added 2.5 litres of water / starter to the wort to bring it down to 1.042 Fermented with WL0013 London ale down to 1.006. looking forward to this one!

Some HBS stock oak barrel chips used to mellow spirits. See if there are chipped rum barrels and ad these to the fermenter.

Hot water and caustic soda.. that's what they use in the brewery. Just make sure you get safety glasses and use gloves.

I have found this recipe useful for making your own candy sugar, served me well in my Rochefort clone. candy

The standard use by date for light colored beers is 9 months after bottling, 1 year for darks like stout and porter. I keep some (strong) home brews longer than that, you should be fine.

The lower temps will mean you end up with lower levels of phenolics and esters. These give it the banana and clove tastes. I have no experience with this yeast, but having used the Weihenstephan Weizen strain, the optimum temperature is around 19 degrees.

I like VB original, can't for the life of me think why they changed it to it's current incarnation.. :huh:

This topic is a godsend.. got the mill in last week, knocked up a stand from some Ivar planks I had spare (good old Ikea) and couldn't get the bloody crank to go round past six o clock. I thought I had mounted the hopper wrong or something, getting grain in the gear. Anticipated brew day...

Yep! Yeast needs the oxygen to form fatty acids, it uses these in the cell walls. You can also add the fatty acids through olive oil, it's also doubles as an anti foam agent during aeration.