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For any users of this method, do you find that you have to use more hops to compensate for the smaller boil volume?

I transfer the beer using a transfer hose and run it in the keg. The hose I use is long enough to touch the coil around the bottom of the fermenter but perhaps I am running it in too quickly I don't know. Is oxidation in the cube a possibility as well?

Hi all, In nearly all of my all-grain beers so far I have noticed what I think may be oxidation. I BIAB no-chill and up until now have been glad-wrapping my fermenter and securing it with a rubber band as many people on here do because my fermenter won't fit in my fridge. For the brew I am...

Hi people. I want to brew a light lager using rice but my recipe calls for flaked rice and I can't seem to find it. Does any one know how much boiled rice you would substitute for 0.8 kg of flaked rice?

Yeah, could be due to underpitching perhaps? I normally just sprinkle one pack in at ferment temps but I have also pitched in the low twenties and have had the same issue the only common factor has been my ferment temps 18 degrees. I normally only brew ales in the low 1.040s.

I have been trying to troubleshoot an annoying flavour that I seem to get with my homebrews (biab no chill) with us05 and I notice that some have mentioned an annoying stonefruit tasting ester. This is the taste I have been getting when fermented at 18, so will try at 19 as mentioned above...

Hi, I am new to kegging and am having an issue with beer not coming out of the gun, the line is full of foam. Could this be over carbonation or something else? The keg is about half full and the gun is fine and not blocked because I ran some water through it to test it.

Hi, I have recently read on the forums about people using us05 at the bottom of the range and getting very clean results. I would like to try this and was wondering from people that have done it did you need to pitch more yeast or did you just pitch warmer and slowly lower the temp? Thanks

I want to try dry hopping a keg of beer that I've already gassed like the OP. Is there much risk of oxidation?

Thanks guys, What about if I still want a fairly light body (e.g. 1.006 - 1.008), what temp would you guys make your middle rest?

Hi, Do you find you can get decent head retention in lagers when using all base malts, e.g. all pils malt, or do you find that you need to add stuff like wheat and carapils to help boost head retention? Any tips/things you have learned that you would like to share would be greatly appreciated...

Thanks everyone for the quick replies

Hi all, I'm currently cold-crashing my first attempt at a lager at 1 degree which I'm going to be bottling. I have been cold crashing all of my ales at this temp for up to 10 days (mainly using us05) and have not had any issues with carbonating bottles. Am I likely to have any issues...

Yeah I agree while I enjoy coopers this style does sound harsh with 30 percent cane sugar and that many IBU's of POR so I probably won't be making one any time soon. I reckon this style seems to be basically a drier (due to higher use of cane sugar adjuncts) best bitter or irish red ale using...

Hi all, I was reading the aabc style guidelines and was intrigued by this style. Are there any commercial examples still available? (I'm guessing the modern bitters don't count since they are too light in colour and lagers). What would you come up with for a recipe for one of these? Cheers

Hi guys, I recently started doing biab but when I ordered my grain I forgot to ask for some acidulated malt to correct the ph (my LHBS normally add about 100 grams I think). Can the the ph be adjusted with epsom salts and if so, how much would I need? Thanks

What gives coopers sparkling its subtle sweetness? I like it.

Hi guys, has anyone done this recipe with dark Munich?

I too would be interested in recipe suggestions for brewing something similar from some of the more experienced brewers on this site - either extract or all-grain.

Picked up one of these today and the supplied yeast is in a plain silver packet and is unmarked?? Has anyone done one of these lately and can recommend a good pitch and ferment temp? I was thinking maybe pitch at 20-25 and ferment at 15-18, would this be ok?