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Actually I did have three explode! So like a couple of the suggestions above I went arround and eased up the cap of every bottle. Maybe I should do it again. In answer to Pint of Lagers question I can sit an open Beer in the fridge and it will not foam out of the bottle. Addmittidly I was aming...

Last year I had my first go at a lager. See my previous post "Lager to disaster - Brew antics" if your interested. Any way without going into the details I'm drinking it now and althouth it tastes great There is way too much head! The ingredience were as follows: 1.5kg can of Black Rock dry...

I have also been unhappy about the malt level in my extract brew and tried adding extra malt. Scenes of volcanic erruptions! Prommised never to do this again. Is there a way of doing it safely? If youre interested in the tale do a search on "Beer antics" and read my post. Flagg.

Thanks for the advice. I hadn't thought about the ammount of yeast pitched. As an alternative could you achive the same results by building the yeast up a bit in a starter? Flagg.

Hi, A while back I tried my first temperature controlled lager. I got a Black Rock Dry lager and bought a sachet of Saflager 23 for the ferment. We have an old fridge that we don't use much any more and I found that I can set it to regulate at 12degC. Mixed it up and everything seemed fine...

Stuster, Youre right the SG of the stubbies was way too high to be safe and every day I was slightly lifitng the caps to release the pressure. Origionaly the idear of the stubbies was to try and keep the yeast. However they cleared up real nice and the smell of the released gass was so...

This is my brew story, After a number of pratice runs I finally convinced my wife to let me use her fridge so I could attempt a Lager! I bought a Black Rock Dry Lager and Coopers Brew enhancer #2. Wanting to make it really special I even bought a Saflager 23 yeast! Everything sees to go...

Any one out there tried to brew Sake? I found this recipe on the net for traditional Sake and would love to try it out. The problem is that I need some Kome-koji and can't seem to locate it. Apparently you can make Kom-koji from Koji or Koji-kin, a kind of white fungi. Unfortunatly this is not...

AB, I see that you have had lots of good advice and proably bulk priming is the way to go. However, I've been bottle priming wiht dextrose for two years now. It's a bit like pulling a beer from a tap. If you just pour it in it will froth! To avoid this pour down the side of the bottle or...