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Pint and Butter, you were both right, the hydrometer was out. Bought a new one today and it gave me a reading 1012 which is more believable. Thanks for your help Now for the warmer weather...

9 days in the fermenter and I have already checked the hydrometer which is 1000 or near as damn it at 20 degrees. I suspect that the yeast was too old or not strong enough. Might try another yeast.. Only filler er up to 21litres which may account for the og. Thanks

Decided to clear out all the dregs of my brew cupboard in preparation for a big restock and put together a Tooheys Real Ale with a KG of BE1, 100 grams Munich and some hops. Used the kit yeast after rehydrating and it started well and brewed happily for three days but since then it has stuck on...

Yeah Tried ebay and someone tried to pass of a common hop rhizome as a beer brewing one. It was grown from seed and had no identified variety tag. I will keep looking though. Thanks

Thanks Stuster, I'll check Grumpys out. Cheers

New Year greetings to all. Does anyone now if it is possible to purchase hop vines in Sydney? What to get into doing my own hops for the fresh flowers. BB

I want to put a NON-alcoholic Coopers Ginger beer together for my kids and then bottle in different sized Pet soft drink bottles. When I try to convert the instructions on the back of the can it makes it difficult because it only talks about carbonation drops. I don't know how much sugar is in...

I have found the St Peters Brewery fresh worts to be very good value and top quality, especially the Amarillo Ale which is a favourite of mine, however I do add some amarillo hops into the fermenter to dry hop for that added flavour. You should be right with the brew if it has a vigorous...

MHB, thanks for the tip on the hops...12 grams it is. Mike

MHB, good advice. I particularly want some subtle honey in the brew so I'll use it for my first one with 25 grams of tettnang and also put down another with just a good liquid yeast as dsicussed for that clove and banana flavour. Thanks all for the good advice.

Have a tin of Muntons Wheat Beer which I want to put down to build some summer stocks for those hot thirsty days. Was thinking of this recipe: 1.8 kg Wheat tin of concentrate 1 kg Wheat malt 500 grams yellow box honey (pasturised at 80 degrees C and added to the mix) Munton yeast, which came...

Don't sweat it, I put the same yeast in a dark lager at 12 degrees and it has struggled down to 1020 in 14 days. Mine took 5 days before it showed signs of activity and that was some fine bubbles on the surface of the wort. Slow yeast definitely this time of year.

Well, the epilogue to this story is that it tasted so good that my son's mates came around and found it in the garage beer fridge and nearly demolished my whole batch(buggers). But I have converted 10 people to making their own beer. Trouble is they ring me up at odd hours and ask me technical...

Well bottled it yesterday and it tasted very nice, no off flavours or smells. It was a bit cloudy with what looked like hop floaties. I will let it carb and then store in the garage fridge for a couple of months at 1-2 degrees and see how it turns out. Cheers and thanks to all. Mike

Simpletotoro, OK thanks for that, I wil do that tomorrow, hopefully I haven't allowed it to brew too long at the wrong temp. If it has brewed completely, will it be ruined or will it turn into something like a Californian Common Beer, do you think.... Cheers

Sorry, the yeast was S23 and the recipe was a 3KG Xtract Lager Brew.

I have put down my first lager (done 14 ales of different persuasions) and am not exactly sure how it will turn out. The lager in question is an Xtract Lager bought from The Country Brewer. The brew has been bubbling away at 16 degrees in my staircase storage area. I can't get the temperature...

You guys have talked me into a toucan. How do you think a Coopers Stout and dark ale would go with 500grams of honey as the only other fermentable. Cheers

Thanks KoNG, I will do what you suggest. I just wanted to get rid of the goo as I am moving to extract and all grain over the next couple of months and want some swillers for my son's mates who continue to visit on a regular basis and raid my bar fridge. So drop the yeast bed back, say 50%...

Sounds like throwing another wort onto a used yeast cake could be a good thing if you are in a hurry. I have a Belgian Ale ready to come off a Whitelabs WLP400 Wit yeast and was thinking of brewing up a spare can of cascade Spicy Ghost Draught and 500grams of malt. I was just going to syphon...