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beermen just wanted to post my first experience with the infamous (apparently) enzyme. my recipe: (didn't want to go troppo on the extras before i tried it first) - coopers APA tin - 500g LDME - 100g raw sugar (outside of home brew, im a XXXX man) - dry enzyme - no hops added at one...

thought i'd try this kit since it gets such a wrap. i've got a fermenter fridge and want to ferment it at the lowest temp the yeast can handle but the kit instructions are generic for their whole export range. does anyone know how low i can go? the morgans site doesn't say

can you? cause i certainly can't. Not with my quaffers that are drunk before they're 10 weeks old anyway. i could imagine that you might taste something if the beer was in the bottle for like, 6 months or more?

I've read the forums regarding info on all the common hops, but i've seen this one at the HBS and the all the sheila behind the counter could tell me was that its good for adding bitterness. could someone please elaborate on how to use, and where (style) to use this hop? what characteristics...

Ok, you boys keep talkin about all these different yeasts. All i know is ya use the little packet under the lid to ferment ya brew. But i got real curious when i read that they can change the flavour of ya brew, an that yeast aint yeast. In particular, recultured. how do ya get it? where do ya...

i was told by a guru homebrewer that theres corn syrup, and theres syrup. On the packet when you buy it there should be a code "DE48" for example. This is not a batch number. Well DE48 is 50% fermentable, whereas DE17 is only 20% fermentable. so you'll get more body for buck with the DE17

i want to have 2x 11.5L fermenters so i can buy 1 brew kit, split the can between 2 fermenters, and add different ingredients to each. Basically speeding up the experimentation process. But i dont wanna spend hard earnt coin, so was wondering if anyone had any ideas about an easy to find, cheap...

by the forums i read, corn syrup and maltodextrin seem to both be used for the same thing- body and head. so what is the actual differences? does one give a different flavour than the other? is one more fermentable than the other? whats the go?

im new to brewing stout, but i read in a recipe somewhere that among adding certain ingredients to improve the creamyness, halve the amount of priming sugar. But im worried that this will destroy the head. is this true anyone?