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okie, that explains the sugars. did load nutrients at ferment slowdown, don't have tosna in our neck of the woods. although i suspect that 1 pack of 1118 was light on. will make a 2nd batch this week, the 2nd dose of lemon sounds like it can help too. cheers

ok, lemonade bottling time. lessons learnt - toss any lemons that have that slightly discoloured flesh that suggests drying up and going stale. i can taste it in the brew. i would have thought that since you can eat it, then it'll be ok, but no, not really. not a bad taste, but it is there. go...

he's probably still grinding his teeth and talking at 850 words/minutet

he probably hasn't gone to bed yet

i read 'boil' and didn't think of conical. juice, although the few recipes that had lemons in the lemonade included some level of peel. thinking about it, it's probably easier than juicing.

go the pork belly, chilli, plum and soybean paste sauce with a dollop of garlic

don't know what variety, but thicker skin, not too heavy on the juice, and not too sour. i know the flavour profile will change, but at fermenting, lemon to sugar balance was absolutely drinkable. see how we go, part of the fun.

i've always done 6-7 ss droplets into the bottle plunger, then use it for the fermenters and everything else then ditch at the end of the day (although i now realise i don't need to.). so, that's about 1L. 4L sounds like a lot more than i would ever use. and if it's frothing too much, like...

used perle (and santium) in quite a few german styles, both very nice

i'm irish, so i can do this one (for those who understandably don't appreciate ethnist jokes) ..... this irishman walks out of a bar,

sliced the ends off, then halved lengthways, then 3-4 slices, then halved again, so a rough dicing. boiled peel and all, although since they came out of the garden, i know they haven't been sprayed or waxed. some of the recipes included peel, some only the rind, and some with neither rind nor...

damn, and i thought i was off to a flier LOL

i was thinking about you and wooden spoons, and i was thinking of sending you the 200 hard earneds. so i think you should think about refunding my cheque what i was honestly sending.., :Boomerang:

lhbs is hoppy days, live in wooloowin, so stafford is good. cheers

i'd go with grmblz. if you're going to make a generic statement about slowing a yeast down by heading to 14 degrees, then you'd generically be using an ale yeast, regardless of strain. if you're aiming at 17 degrees, then no contest. so on that basis, doesn't matter what brand of yeast you're...

yeah, i own the 500gm bag of lactose LOL, so it looks like i'll be using that after the taste test just before bottling. i got turned off it trying to clone a guinness, i remember a glutinous glug that refused to behave itself (this was a long time ago).. see how we go

as a version 1.0 grainfather owner, you couldn't get better when i bought it. it was the working class man's rolls royce (braumeister being the RR). but if i was in the market today, sep2020, i'd have to have a good look at the guten and robobrew, purely on what they do for the price...

adding sugar or sugared water at point of drinking (as per kadmium) would be an good option especially on first batch, but i'm intending to dish out a few to each of my good neighbours at chrissie time, and i live in an apartment block, so maybe a carton. so it's not really a viable option in...

threw down my first lemonade this arvo. out of solidarity with all you house-arrest vics, i got them from the back yard, and i only drove 4.73km to get some EC118 champagne yeast, and pretty much made it up from the little bit of info here. most lemonade recipes are on american websites, and...

sooo soorrrryy. you'll keep. :fallingoffchair: