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Nitrogen dispensing

Update: So I didn't mess with my stuff up and finally kegged and force carbonated yesterday. Also got myself a little present - Nitro :D. Well, I poured my first glass and ... I like it, I like it a lot. Could not be happier with it. Thanks again for the advice.

Yeah, I'll be in. Happy to steward/help in any way if it's in Brisbane :D .

Ok Ok. I'll leave it. I just tasted the wort and man is it good. I realise the sweetness of the wort is balancing out the bitterness but I reckon it should turn out all right. OG 1.054 - which is higher than the anticipated OG of the recipe but that's because I started with less water for my...

Haha. I admit that I was leaning towards just leaving it. Then I thought Imperial Stout So I've got 2 kg of LME which is going to go in to boost the OG and hopefully I will get around a 7.5% ABV and a FG of around 1020. I'll definitely do the Three Shades again as I've been eyeing out that...

Thanks for the advice. I won't have a chance to brew another batch for another 3 weekends so I'm leaning towards the DME option. Could I get a can of extract (maybe a coopers), then dilute it to my target gravity? Apologies if this offends any AGers but that's what I've been doing for the last...

I put down my second AG beer yesterday from the recipe section - Three Shades Stout. I divided the recipe by 2 since I don't have the equipment to do a 50 litre batch. Unfortunately I didn't divide the hop additions by 2 and now I have a wort heading towards 70 IBU! Not what I wanted for a...

Personally, I wait until fermentation has stopped and the fruit has dropped. It doesn't matter if it isn't completely clear as you will be clearing mostly in secondary (and tertiary if you're one that wants to keep racking). I want get my mead off the yeast lees and fruit at around the 3 month mark.

Your mead will definitely improve with age. If you've bottled them slightly cloudy, the sediment will settle out and you can just decant them when you serve them. For clearer meads I would recommend bottling from secondary rather than primary. I put them into secondary and then swirl every week...

Followed everything to the letter. I have a brew fridge which was set at 20C for those batches. It tastes "yeasty", grainy just like the fermaid O smells like when you mix it up to add. It's hard to describe but even after I filtered with a 1 micron filter it was still there and surprisingly not...

Hey MetalDan, please let me know how you go with yours. I've done a couple of 20 Litre batches, and a 4 Litre batch and so far I am not impressed with the larger batches. The first batch (20L) I used Fermaid A (instead of Fermaid K) and DAP, following the recipe to the letter. I can drink this...

Hey Wardcliff, good on ya! You're on your way to becoming a mazer, good luck with your mead. :D

Starting with too high a gravity could mean your yeast will struggle to start or stress them out which can cause "undesirable" characteristics. Also, the more honey you start with could mean a very high alcohol mead which could end up out of balance if it ferments dry. You could add the extra...

Don't you hate that. If you followed the recipe exactly it should have been around 1120 to 1130 otherwise there are calculators online that you can use to get pretty close. Just need honey weight and water volume.

Hey Simdop, I would only use 2 packets of yeast for 20 to 25L (any more would just be an overkill cause those yeasties will double in population as soon as they acclimatise). If you want to deviate from the recipe (which I am not recommending), you could rehydrate your yeast for 10 to 15 minutes...

I've never used WLP720, but from what I can see it has a high alcohol tolerance (15%) so it will finish very dry. I tried this recipe with a champaigne yeast and it turned out extremely hot and took 9 months to settle down. I've also made it with Tandaco bread yeast and it was delicious in only...

Sorry, Galbrew, I meant to mention you also. Have you got anything on the go?

TimT, I'm with you - we need more "other" brewing forums here in Australia. I've found heaps (as I'm sure you have) USA based forums on the interweb but it's difficult to find any like minded people closer to home. I've been beer brewing for around 20 years and now in the last year been...

Hey Kalium, good to hear there are at least a couple of us here in Brissy. Good luck with your mead. I'd be very interested too to hear how it turns out. I've got a few meads going at the mo, the oldest one is about a year old. They do definitely get better with age. Cheers.