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Has anybody else used one of the new packages yet from White Labs? Used two of these for the first time tonight on a starter for the weekend and am not impressed. First package i cut through the dotted line on the pack only for the yeast to spray everywhere so the second one i went in on an...

Anybody know if these are OK to chuck in the garbage when empty? I've now got quite a few of the small 41g Bernzomatic ones sold at Masters that i need to get rid of.

I've been reading the recipe for Avery DuganA in Mitch Steele's IPA book and want to give this a shot. One thing that worries me is that they ferment at 20 c let the yeast get to 50% attenuation and then let it free rise to 23.4 c to finish out with fermentation complete in 4 days. I've always...

Not sure where to put this so apologies if in wrong place I'm planning a couple of beers for over the Easter period and want to order through Craftbrewer as they have the malt i need. Problem i have is separating the grain for the 2 brews in the same order, there doesn't seem to be any option...

Used this yeast for the first time yesterday on a porter. I had read that this yeast was top cropping so put a blow off tube on, this morning i took a look to find yeast quite vigorously coming out of the tube into the water. Obviously this is very active but is it bad to be losing all this...

Made up a yeast starter of 560 billion cells on Thursday ready for brew day today. Had a disaster of a day and i am now not able to brew for about 2 weeks. Will this be OK until then in the fridge, it's in an Erlenmeyer flask with tin foil wrapped round the top? Also i guess the viabilty of the...

How long do people hold on to special beers? Dependent on style when i buy a limited release i try to get two, one for drinking and the other for ageing. The problem i have is that once i get down to a single bottle i'm reluctant to drink it as i know i'll never get another one, The oldest beer...

Anybody have any idea where to get these from in Sydney, need about 40 for a Berliner Weisse?

Anybody used www.belgiuminabox.com. Ordered from these for the first time and was very impressed Very reasonably priced with Wesvleteren at 10 euros and Fantome approx 8 euros

Anybody know of anywhere stocking this in Sydney, Off back to the UK and promised somebody a bottle? I normally get it from Adam at Platinum but he is out of stock, he will try to get some in for me butI i'm flying out on Wednesday and it's going to be cutting it fine

Just brewed the above and stuffed up. Was aiming for 23 litres and an OG of 1.094 but ended up with 21.5 litres at 1.106. I made a stir plate starter with the 1028 and got 380 billion cells according to Mr Malty which I've just pitched at 147 f. The issue I believe I will have is that the 1028...

Making a big Imperial Stout on Friday at OG 1.094 and thought I'd make up a starter from 2 x Wyeast 1028 (super fresh March 24th). Before I went to work this morning I gave them a smack and left them till I got home. When I did one had inflated like a balloon whilst the other was only about half...

Just did a brew and everything went fine until I forgot to turn the water on for the plate chiller, by the time I realised about 4 litres of boiling wort had been pumped to the fermenter. After turning the water on the temp for the whole batch of 20 litres ended up at 33 Celsius. I put the...

I'm going to be doing a 22.71 litre (6 US Gallon) batch of a recipe in Mitch Steele's IPA book and the water to grain ratio is stated as 2.8/1 (1.35 qt/lb) for many recipes. My recipe has 7.21 kg or 15.91 lb of grain, Somehow I can't get the sums to work out 2.8/1 gives me 2.8 x 7.21 kg = 20.88...

Good news!! I've just been told by the guys at the Oak Barrel that Stone have just signed up with the guys bringing in Southern Tier & Deschutes. Expect some fresh Ruination & Arrogant ******* in about a couple of months :)

Quick question. I sent an email to Mitch Steele of Stone Brewing asking about their water profile and he replied saying that in the past before they started using salts it was 70 ppm Calcium with 100 ppm hardness. How can this be when the hardness on 70 ppm Calcium alone is 175 ppm, am i...

I seem to have ruined many beers lately by not fully understanding what i can and can't do with adding salts. I must have spent weeks sitting in front of water calculators tweeking this and that, thinking I've hit the mail on the head only for the beer not to taste as i expected. Does anybody...

I've been having issues with my 9 month old Keg King, the latest being that if I set it to a temperature it will chill down and maybe hold that temp for a few days before resetting itself to what seems to be the default temperature of 12 Celsius. Anybody else seen this before?

Had a bit of a disaster at the weekend with too much lactic acid in my sparge water and by the time i had corrected the pH i had ended up mashing out at 76 for 40 minutes. This followed a 90 minute mash at 65. I was just wondering if my beer which is a stout will have any off tastes? One plus...

I brewed a Belgian Imperial Porter yesterday with an OG of 1.080 and used 3 packs (manufactured 12th Sep) of Wyeast Ardennes in a 1 litre starter with stir plate. There was nothing out of the ordinary with the starter but when I checked on the beer 18 hours later the Krausen was shooting down...