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I was given a free carton of fosters while still a student. I couldn't drink it, my mates couldn't drink it. How bad must a beer be if students can't drink it? Fosters in UK/Europe however was better, presumably a different beer.

I'm splitting my brew like this: Friday: crush grains and general prep = 1 hour. Saturday: mash, boil, cube = 3 or 4 hours. Sunday: cube into fermenter, done = 1 hour.

Yes, it had too much yeast. (I've drunk a shit load of Franzikaner, Paulaner, Edelweis, etc Hefes so not like I don't know what a hefe should taste like). Flavour was definitely the issue, though it also appeared very yeasty also. 10 pints later and still too much yeast. Not a little too...

A bit of googling brings up ideas like:Hefe keg with shortened dip tube.Occasionally turn keg upside down to distribute yeast. And because I had to much yeast to begin with I'm thinking a bit more settling time or cold conditioning will help. My plan then would be:10 days fermenting at 17...

I brewed the Weizen from "Brewing Classic Styles" last year and it was a bit of a fail. It fermented OK, but I think I kegged it with way too much yeast. Anyone have a good established schedule for a hefe? I have temp control and normally go from primary to keg. Or do I have to shake the...

All good advice, thanks guys :beer:

There may be a bit of both I think. Anyway I have a Dr Smurtos Landlord in the fermenter so I'll see how that goes and then try again with new equipment/process and compare. Cheers, Jason

Thanks for all the replies. With two pots that I have to move around/lift to cool/empty into fermenter I think I'm probably getting too much hops into the fermenter (and hot break but this is not not may main issue). I'm also then cooling too slowly and moving the aroma hops into flavour...

I use Brewsmith - so I hope this takes care of the IBUs accurately. To give a specific example. I brewed "Programmers Elbow" from classic styles. No flavour hops but has 28g of Fuggles (5.5% - UK 10 - vacumn packed - stored in freezer). -- delay while I visit kegerator to sample -- It's...

My wort takes a long time to cool and I usually leave the aroma hops in there - always wondered about the "0 minute" additions and the impact of cooling time on them. I also usually end up tipping most of it into the fermenter. So if I use a hop sock for my aroma addition and remove it after 5...

Answering above: - Yes the entire batch is boiled in two pots - hops spread evenly across them both. - Cool in bath - takes about 1 hour wih 3 water changes to get to 25/30 degrees then into ferment and fridge to get to ferment temp (normally 10 degrees) - haven't dry hopped yet. Last brew had...

So, made the usual progress from K&K to Partial to AG I think K&K never taste good until 12 weeks old. Partials taste good after 6 weeks. With AG they're better than KK or Partial at 2 weeks, and better again at 4 - they never last much longer than that. I'm mostly brewing ales in the 4 to 5%...

I put .pdf on the end of the link and it worked for me. Interesting enough reading.

I made it 2 weeks ago. Just filtered and kegged yesterday. Followed the BCS recipe to the letter and used US05. Quite dark but a nice red colour with the sun behind it. Very roasty (almost stout-like) at the moment but I expect this will mellow with a bit of time.

Where did you get that? Everytime I look into hooking up my PC to my brew fridge it all gets too expensive.

Priceless! Almost spat my beer on my keyboard.

I'm just starting my own business in IT. I started at the technical end and did marketing last which is the wrong way around. So, the one lesson I can give is don't create a beer and try to market it. Look for a gap in the market and create the beer/image to fill it. I like someone's Alt...

I bought a filter recently - completely solves the problem. With that timeframe I'd say your stuffed without a filter or at least a keg to keg transfer.

There is no doubt that you can make something that tastes better than VB (is that just shit beer watered down?) from a kit...and for less than $10 a carton. Its a good starting point and I'm sure plenty of people don't feel the need to go past this point. Depends how interesting you find it...

Just did my first AG in several years (break due to new kid). It's good to be back. Seemed even easier than I remembered. Started at 7:00 AM and finished by lunch time. It's a simple English Bitter with EKG. Bubbling away nicely at 19 degrees right now. Looking forward to drinking it!