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Hi mate what do you think of gelatin finings in a stout (esb to be specific) good idea or not?

I know it will make them all ''pretty'' but which styles would it hurt or improve flavour?

I was steeping some speciality grains into a stout and dropped maybe a tablespoon or two from the the strainer straight into the brew, will she be ok?

Lactose just in at the same time as the others yeah? any idea on the time in the fv and bottle on this one? I forgot to add I have plenty of maltodextrine at hand if it would help?

Thanks guys, i rekon il go with grott's brew simply because its started to get cold and the dark side brew sounds right for that, when I feel like doing rocket come spring il try the apa though :)

Also this is coopers Australian pale ale yes?

Do you think this recipe would go ok with just the dry hop? If so how much hops and do recommend any paticular C yeast for taste?

I have plenty of ldme and dextrose and want to make a rocket fuel for the hell of it, is there any three can recipes?

So im looking at this one http://aussiehomebrewer.com/recipe/502-drsmurtos-golden-ale/, are all the hops added to be dry hopped and would affect flavour badly if they were all dry hopped?

Do they exist? If so feel free to share (very interested in the simplest one).

hahah its a session beer and im young, let me be. any idea on what that convert to per stubby when using sugar (dextrose)? :)

any idea how to calcualate that? thanks

got this one was fine http://www.ebay.com.au/itm/25kg-dextrose-Glucose-brew-sugar-Home-brew-Wine-Beer-Cider-SPIRIT-/380923361575?pt=LH_DefaultDomain_15&hash=item58b0cd3927

Making up a carlton draught clone kit, commercial beers i've noticed are always a bit bubblier, so does anyone know a guideline i could use for dex bottle priming for this one? I generally use the old teaspoon for a stubbie, 2 a long neck rule and deal with a bit of inconsistency.Going of past...

I rang wallingtons, open till 5, its an easter miracle thanks guys.

If there open today i might head down and have a look they arent to far off.

Only got cans (brigalow and coopers, not many varieties) and brew enhancer at my local big w seeing as the LHBS is closed all weekend, help me pick a recipe that won't hurt the pipleline (doesn't need to long), would a toucan go well for this pourpose?

So from what I'm getting the best way to go about it would be say 3 weeks in the bottle and then 3 in fridge leaving some beers in and seeing when i stop noticing a positive difference which each respective recipe.

If your asking if im asking about lagers, well yess but also more broadly all kit beers, will extended periods in the fridge improve flavour?

Im may be confused but i thought people chucked there beer in the fridge for extended periods to improve flavour and or clarity? Is that a thing?