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Leave it dude. I don't bottle for a total of three weeks (if only brewing in primary). By then everything pretty much has settled to the bottom and the yeast has done its job properley. Just a tip though before bottling that first one pour some of the brew into a jug first so the hop gunk won't...

I use Sodium Met all the time and never had an infection in the whole 3 years of brewing. I first clean with the alkaline salts and then use the Sodium Met. Maybe people are not using it properly as it is not the liquid that does the sterilising but the fumes. So it should be used with cold...

Coopers I reckon looks and tastes way too dark. I hated it. I brewed a muntons blonde before hand and highly recommend it over coopers. It was extremely light and smooth. Great summer beer. Probably closer to the 'pure blonde'. Bare in mind no kit tastes like the commercial stuff.

Hey, just a quick one. When I put my lagers in secondary then to CC, is the beer still "maturing" at that temp (2C) or is the yeast just dropping out to make the brew clearer? DM.

I'd use 2 satchets if you are going to ferment at ~12C. You don't want to risk a lack lustre fermentation.

Mr. Heinz? (sorry am I too late?)

Hey guys. I know this is a controversial issue but I've got an IPA on at the moment. It took about 7 days to Ferment out and I let it sit for a further 2 weeks on yeast cake(20-22C). I was all prepared to bottle (last Sat 28/10) but just couldn't find time. I've got a lager in CC at the moment...

That happened to me when I did my first lager. Pitched and fermented too high. It smelt like one continuous fart bubbling through the fermenter. And yes the taste was in the bottle too upon drinking. Shit stuff. From now on I do lagers only in the fridge at 12C and the aroma is quite fresh and...

I just read that and am getting my head round it. My biggy is if I've made a 1 L starter with 100g of DME. Each time I step it up do I use 1L and 100g again to expect that double amount of yeast??

Thanx, thats all I probbaly need to get going. It was just hard getting my head around the fact that yeast can just keep scoffing for so long . When we start out brewing its all under the assumption that you pay your $5 for yeast each time to make each brew.

See this is what I don't understand. Your not meant to leave the brew on the yeast cake for toolong cause of off flavours, but you can put a new brew on it :huh: Back to my other Q. How much is enough? If you are making 5 starters how do you know you've got enough in each one?

After getting a little bit more experienced I have decided that my next brew I might try the wyeast and do the whole starter thing. OK. Now I understand the whole fresh yeast thing that when you feed it sugars the cells multiply and you end up with more yeast, hence why you can end up with 5...

Hey, I'm pretty new to steeping as well but never had a prob. You can buy Crystal pre-cracked if youve got no equipment. Otherwise get yourself a nice large granite morter and pestle, like Jamie Oliver uses to crush spices..pucker. I've heard of other dudes using a teatowel and rolling pin...

I don't think that matters, you would still have all the scum stuck to the sides that would be prone to nasty bacteria. I think of it like if you cooked a chicken caserole then left the pot sitting there for a couple of days I would not be cooking my spag bog in it without cleaning the sucker :lol:

Are you serious. Thats gonna taste like molasses with bubbles. Won't you have a serious risk of a skunk arse infection pong by not sterilising the fermenter from the last brew?? I'd give that one to your enemies :ph34r:

Yes master....but I am firsty....he who drink commercial cat piss will surely end up wif headache.. :lol:

Yep I added 2 satchets.

It was a muntons premium pilsner kit with saflager yeast and a brewblend (I never use these anymore cause I don't know exactly whats in them. I wised up since then and now boil up hops and steep grains and use malt etc) So in short-nothing really out of the ordinary. Quite boring really...

Hi guys, I am not a happy man. I have a stella style lager that has been bottled for 10 days. This was my process. Brewed at 12C with saflager dried yeast. for 2 weeks. Racked to secondary and left for a further 1 week at 12C Rested at room temp for 24 hrs. CC'd at 2C for 2 weeks. Then brought...