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What does the instructions say? Sometimes the question of how to correctly use the ingredients will reveal what ingredients they are probably using... I dare say the liquid malt extract is exactly what it appears to be: dry malt extract wetted down. And the hops, well that is the tricky...

Very bad advice is a blanket rule that "1.010 will not give bottle bombs". I'm sorry, that is incorrect. Bottle bombs are due to the fermentation continuing which produces CO2 which is absorbed into the liquid up to the point that the liquid builds up pressure as it cannot absorb any more CO2...

Good work mate! It would agree with Ross's earlier response, it could be an infection taking place. If there was an issue with the batch such as (but not limited to) being over primed or bottled too early, the WHOLE batch would be affected. If it is selected bottles, it is more likely to be...

...depends how many you get through and how fast compared to how long it takes to get through the rest taking into consideration the glasses poured and previous consumption level....

So we dont clutter up this ancient thread, perhaps start a new thread and explain EXACTLY what you did so the people who are experts have a chance to look more into your procedure and help update you with what could cause that effect. Just an idea, I know I want to hear more about what you did...

I guess your question poses more questions to be able to answer it correctly as to what you were intending to get the answer for. When you ask about the non-return valve and the pressure dropping, are you referring to shutting of the gas and rocking/shaking and watching if the needle is moving...

My brother has done the same with a case of Coopers to salvage the yeast from the bottles, I haven't tried it but apparently he carefully poured all the stubbies into the keg down the side, re-carbed it enough for what he wanted, salvaged all the yeast in the bottles and recultured it and THEN...

Sorry I offended you mate, I'll take your feelings into consideration in future posts. I didn't think BWS was considering that much science when pairing up a single glass style with "any" craft beer so I didn't think to thoroughly research a response (which clearly was made mostly in jest as...

Any o2 in the headspace would be quickly purged by the co2 output from the yeast which is coming out actively during the ferment. Even just the start of a ferment will quickly produce enough co2 to purge any benefit of o2 in the headpsace. Well, that's what I reckon anyway. /shrug Cheers...

BigW and Kmart's ability to handle beer ingredients correctly is right up there with my ability to perform painless dental surgery with an angle grinder. They treat it as a simple product, price it up, whack it on the shelf and sell it. For all we know, it could have been in a warehouse...

Awww I was just gonna run out and get some too. Always wanted to be a "beer snob" and drink from a glass with a stem and talk about how much pineapple or citrus there is and mention a whole heap of scientific sounding words when drinking a mouth-numbing IIPA. I know a bloke that does that...

Sorry Keez, DME = dry malt extract. Another thing is to look at various yeast strains, some of them attenuate more than others. (Attenuation is basically how much the convert sugar to alcohol/co2, high attenuation = drier beer, low attenuation = sweeter beer). Just trying to throw...

Stevia is another option for sweetening which I've read about. I don't like the taste of stevia in my coffee so I haven't bothered to try it in my beer.

Tbh, I've never used lactose (somewhat lactose intolerant so I dont drink milk and figure my beer might make me feel the same way if i stick lactose into it). But I have read PLENTY of stuff where people use lactose. My trick is the malt and sticking almost up to "too much" in there. It does...

Sounds about right. I reckon try adding more DME to it. I now dont use ANY dex/sugar unless I want to make it a bit drier, the malt gives it some nice creamyness (to me) and leaves it quite sweet. 1 kit + 1.5kg DME tastes great, slightly strong but damn nice depending on the kit. The...

NO!! No no no no no no no no! Well yes, but hell no. While the temp will make the yeast sleep nice and peacefully, slowing them fermenting it out completely, they will wake up in the bottles and continue to ferment and thats how bottle bombs happen. If you replace the BE stuff or dextrose...

I think alot of racking is kind of amusing really..... Yes, I rack from the primary to the secondary, do the D-rest and try to cold crash depending on fridge space at the time. But whenever I do this, I always muse this thought: Us brewers know that you don't splash the fermented beer...

When starting out brewing, I reckon you NEED to make some shit beer a couple of times so you can sit back and work out wtf went wrong and how to make it better next time. To this day, I pour a beer and attempt to see what I can work out based on how the end result turned out. With kits, it...

PM me mate, again. I won't tell.

Oh I'm no expert, I've just learned how not to **** it completely, mostly. There's an article here about balancing a keg system, that is pretty bloody accurate. You get it right and hook it up for a week or so and its bloody perfect. Force carb works but its always touch and miss, by nature...