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What is the shelf life of canned malt extract; hopped and un-hopped? I have inherited lots of Coopers can's for free. But they are quite old so not sure it's worth the risk of using them. Cheers Evan

I am brewing a Kit/Extract Kolsch style ale using the appropriate Wyeast liquid yeast. Would there be any benefit in cold conditioning after fermentation is complete, prior to bottling.? Say for 2-4 wks at 2-4 degree's C. Idea being to still produce an ale, but one that is closer to a lager...

Just after some clarification of the following terms; Primary Fermentation (understood) Secondary Fermentation (does this mean a second addition of yeast?) Conditioning (left to rest while still in fermentor on or off yeast cake, or doesn't matter? Before or after bottling/kegging) Priming...

Probably been covered previously but; When collecting and re-using yeast from the bottom of a ~23L fermentor... How do I know how much slurry to collect and re-pitch, to avoid over or under pitching? Can you work on a slurry weight (once excess liquid & trub removed)? Cheers Evan

Can anyone recommend/suggest a yeast type to suit a kolsch style ale? i.e. easy drinking light summer ale. for example Red Duck "Overland". Either dry or liquid yeast. I am brewing using the kit/extract method.

Several of my beer's brewed via the extract method have turned out too sweet with little head. The best way I can describe them is a bit like a soft drink. And yet a very similar recipe using a hopped can of malt , comes out superb. My specific question is am I doing something wrong with the...

Fairly new to extract brewing, but tried this recipe shown below which turned out thin, watery & a tasting a little 'cidery' . Head retention was definitely lacking.! Looking for any advice on why it went wrong. Is it possible that too much hop "flavour" oils (or those which are extracted...

My limited understanding is that when filling bottles you aim to stop about an inch from the top. Have people experienced this level to be important/critical ? What are the problems associated with over-filling and under-filling? Also, am planning to bulk prime with a syringe into bottles, so...

My limited understanding is that when filling bottles you aim to stop about an inch from the top. Have people experienced this level to be important/critical ? What are the problems associated with over-filling and under-filling? Also, am planning to bulk prime with a syringe into bottles, so...

Can anyone tell me typically how much dry malt extract (equivalent) I would get from mashing (steeping) 300g of crystal malt grain? Are we talking 30% i.e. ~100g ? Also, is this ratio the same when you do a proper mash when brewing using the all grain method? Thanks Evan

I have read in a book 'New Brewing Lager Beer' by Noonan that you shouldn't change the ferment temp by more than 3 degrees per day. E.g. when increasing temp for a diacetyl rest or reducing temp for lagering. Has anyone found this to be true? I assume 'cold crash' means dropping temp very quickly.

I am attempting a lager using a kit/extract method and was hoping for some advice on; How long and at what temp to cold condition (crash?) in the fermenter after primary fermentation is complete? Then after bottling, what is the ideal time and temp to leave it for? And finally, is a dry lager...

Does anyone know what type of yeast is used in Cooper's Heritage Sparkling Ale? Reason is I like the taste and it clings together well at the bottom of the bottle - i.e. you can pour the whole bottle without disturbing the yeast. I have noticed there are 2 different colours of yeast particle...

Does anyone know what type of yeast is used in Cooper's Heritage Sparkling Ale? Reason is I like the taste and it clings together well at the bottom of the bottle - i.e. you can pour the whole bottle without disturbing the yeast. I have noticed there are 2 different colours of yeast particle...

Do you need to re-hydrate dry yeast for the same reasons that you do liquid yeast? It's probably a good practice, but is it as important? Apologies if this has come up before, I haven't had too much success with the search function.

Have noticed a recipe using nottingham yeast.I believe white labs make it. What would be the most similar strain made by wyeast?

I want to set up a fridge with temp control , and have a couple of questions which I couldn't find on the forum, but they no doubt have been discussed previously, somewhere. What is the best type of heat source? i.e. light bulb, heat matt, resistance element (inside fermenter), other? Does a...

What beer style is best suited for a honey addition or What style is should be avoided with honey? How much should you use? I have access to some quality honey such as leatherwood, but want to know how best to use it. I am a kit/extract brewer brewing 23Litre batches into bottles.

Is it beneficial to rack into a secondary fermenter from the primray fermenter (does it depend on the style of beer?) If so, when should you do it and for how long? I am a kit/extract brewer using 23L batches going into bottles. I have read about racking in books, but am interested if people...

I recently made an extract brew using all malt (no sucrose or dextrose) which looked good on paper but didn't turn out well. It tasted too sweet, with no head, tasted like soft drink , and definitely not like beer! My guess is that for some reason the malt didn't fully ferment. Can anyone...