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I reckon you probably will be able to do it. But i'd recommend a really beefy starter and in order to get/keep the yeast going strong you'll get a less clean lager taste. Could still try fermenting at lager temps but pretty sure you'll have to bring the temp up to get it to finish. I recommend...

The below item is a "3-in-1 fermenter". It just so happens that you could potentially attach a condensor to it and make a still. My question is not related to using it as a still though... First of all let me explain it. This is what it looks like. The lid comes off. THis is the 1380W...

The sacrificial annodes don't dissolve, they react with the corrosive elements to form salts. The assumption people are making is that these metals don't precipitate out and form crud at the bottom of the HWS. Magnesium oxide for example is "insoluble" in water - it's not COMPLETELY insoluble...

Hey Brewtus, see my above post. Dextrose, by its nature has a HUGE amount of surface area by volume, which provides a site for the nucleation of co2 bubbles. I've had the vesuvius effect on beers that have been finished primary for over a week, generally high gravity ones with lots of malt and...

Maybe the small children bench press fermenters for fun?

FWIW a few drops of water in the bottom of the bottle, then the dex, then once you've finished the bottles, you go back to the start and begin filling them. The reason it foams (I believe) is because the dex provides the surface area for any dissolved CO2 to precipitate out of the solution (just...

I certainly hope KOS hasn't taken offence. Some have poo-poo'd the idea, but as far as I can see, it's all in the name of collating information. I'll reply to a topic even if I don't have the answer to the question asked if I think I can at least add some relevant information that someone would...

- The EPA in the NY Times - An American Water Authority - An American City Council So the dangers are: metals and metal salts dissolving in the water, breakdown of the dip tube and potentially bacteria proliferating in the warmth. If you see green scum or white flakes in your water, you're...

I wish I just loved Farmland Draught, life would be so much simpler :sigh:

Heh, I thought this thread would excite a bit more heated anti-kitters but anyway. Can anyone suggest where i can find what specialty grains I should be looking at? I'm thinking I should look at pilsner recipes as there aren't too many "dutch lager" recipes, imo the only difference is that...

Just re: the first point. I personally don't boil the kits because I can't see the point but I have been advised thousands of times to boil my kits for the reasons I stated. Boiling it (apparently) won't change the bitterness much, but WILL drive off aroma/flavour hops, but seeing as you're...

This is also sometimes done to get a "hot break" which may make your beer clearer. I believe it also coagulates some of the proteins in the kit that provide nutrients to the yeast, though this is also conjecture.

Hi Guys, asked the below question in another thread but its a separate issue so hence the new thread. I brewed a Brewcraft Dutch Lager kit with 1kg of DME plus 250g dex and some hop additions for bitterness and aroma/taste I have a problem though... The malt profile is nothing like a dutch...

I've got a cardboard box 700 by 700 by 900. I went to a few appliance stores and around the back, I found heaps of plain, flat styrofoam sheets. I cut these into panels for the bottom, sides and top. Box came from the back of the appliance store too. Then I bought a 60L bin from Bunnings for...

I think the easiest thing to do is presume it has and step it up again. It'll be easier to see if any activity happens in the bigger starter and also with the bigger volume, you'll have enough to take gravity readings.

by hop schedule, I'm referring to bitterness. Specifically, if you want a dry finish, you want to up the bitterness. If you want that bitterness to be "harsh" then you use a little bit of high Alpha Acid % hops. If you want that bitterness to be more smooth and unoffensive, you use more of a low...

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cheers. Problem was trying to find AG specific threads - think it was throwing up any thread with AG in it, which, needless to say was a lot. Sorry, thks for th link.

I_DID_DAFSFFS I_DDNT_FND_THT_PRTCULR_THRD_SRRY RDWHAHB Btw, cheers Lagers. How long is your cracked grain lasting? (err, not as in how long before you mash it, but how long before it goes off, sorry)

Sorry no one got back to you on this before, Greg. Use the search function and you'll find a few threads dealing with Dry Enzyme. And yes, it's supposed to go in with the yeast. And FWIW I used to use it and I didn't like it. In kit brews, it makes the taste a lot sharper (or as some would...