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I made a Kolsch last night and 17 hours later, there is no action in the airlock. I used dry yeast Danstar BRY-97 American West Coast. Rehydrated for about 1 hour. I had a spoonful of DME in 100mL of sterile water at room temp, although the instructions at the back of the pack said just water ...

Looking through a few recipes for British bitter, noticed most do not include dry hopping. If you were to dry hop, what would you use? Personally, I dry hop only my APAs (with Cascade).

I made a batch of Chris's British Ale from a FWK bought at G&G. I used US04, fermented at 18C for 2 weeks. When I bottled the said beer, I noticed how clear it is. Two weeks later (now), the beer is very nice but hardly any carbonation occurred. Not a bad thing for a British ale mind you, but it...

My latest experiment gave me poor results and I wonder if there is anything I can do to rescue the batch. This is what I did: 1 kg Pilsner 1 kg Munich 0.5kg Light crystal 0.15kg wheat 14L water, mashed at 66C, sparged with 3L at around 70C, boiled 90 min with Amarillo 25g at 60 min Amarillo 15g...

Hi Will be going to Sydney next weekend. Can anyone recomend some nice pubs, I know only Lord Nelson brewery which is great, btw. Someone mentioned a place in Manly, but could not find the thread. Beer comes first, of course, but if someone can tell me about food too, it will be greatly...

Has anyone got a recipe for a decent, full bodied (as full as it can get, I guess) low alcohol beer that is not too techically demanding? Any type recipe would do: partial BIAB (my preference), small batch AG (BIAB) or extract, and I do prefer ales, found that lagers are a pain in the derriere.

Hi All I noticed my brews have a strong yeasty flavour and smell if bottled in glass bottles. Conversely, if they are in the PVC bottles (same batch for example), they taste just fine. Anyone notice that? What could be the reason for that and what could I do to get rid of yeasty flavour in glass...

Can anyone enlighten me about diacetyl? What does it taste like and how does one recognise it in a lager?

Hi All I made a batch of Oktoberfest from Type 1 FWK (Grain and Grape) plus 200g steeped crystal malt, OG 1045 and used a pack of Wyeast Octoberfest. Pitched at 21oC, but did not give it full three hours to swell up after smacking, as it was getting rather late last night. Instead, I left it...

Hi All I've only got a 10L pot and itching to do a partial/BIAB. What is the maximum amount of grain I can (safely) mash/boil in it? Many thanks