Search results

I have used bakers yeast when I was making home made spirits using a home made still. They can be made with commercial yeasts and white sugar for a 'base spirit' to which flavour is added. I used a more traditional approach with bakers yeast and dark cane sugar for a light rum - which turned...

Well I just bottled my coopers real ale last night. 1 can plus 400g dextrose in 18L with 20g fuggles. Smelled and tasted ok at bottling but I was quite surprised (disappointed) how dark it is - nothing like the picture on the can label. I have got less volume so that would have contributed to...

Thanks for that Blue. Using yeast from a commercial beer is one thing I want to investigate and play with next. I'll have to see what we have available here in in NZ. What is the total volume in your fermenter with that recipe ?. Thanks, Hewie

Thanks for the welcomes and input. Looks like the general concensus is a mix of malt extract and dextrose is the way to go. I'll probably grab some goldings or fuggles hops to keep in the style of an English ale - I do find the kits I've tried so far lacking in the hop aroma department...

Glad to have found this forum - I'm getting lots of good info. I've used the Coopers lager with good success both with 2 cans, or just one can and 1/2 the water (funny that I thought I came up with this idea all by my self only to find many threads on exactly this here) or one can + 0.5 kg...