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I've just tried brewing the mahogany porter with the kit yeast, took 4 weeks to get the primary done, and after 2 weeks of secondary in the bottles it was still flat and sweet from the primer, even at room temperature around 18-20 deg in the house. The cascade website reckons it's a slow yeast...

I reckon it'll be just about done. You used heaps of malt, I've only made two (andnowhere near as dense as this one) but I used 1/2kg home made candy sugar for some bollocks, which gives it flavour, taste and haed retentionwithout too much extra body. That will be a wicked beer, but, when you...

I just started drinking my Coopers Irish dry stout, I fermented it at around 24degC mainly because it was hot weather but I used a Brewcellar english ale yeast that seems to like it a bit warm. Tastes tops too. I'll take your advice and ferment a bit cooler next time (easy now it's winter) Cheers

I reckon. I don't normally use the kit yeasts anymore - you never know how well it's been stored. I got the kit on special so maybe it was getting a bit old or something. Next one I'll get a decent yeast from the brew shop that I know's been looked after. Thanks for the advice all, I'll give it...

I tasted the beer, it was fine and didn't smell bad and I'm pretty meticulous with sanitisation. The hydrometer is spot on too, already checked that. I was more concerned about the yeast, I've never had to leave a wort in primary fermentation so long, even for a strong belgian ale. Has anyone...

I've just finished brewing a Cascade Mahogany Porter kit, bottling it last week. The primary fermentation took nearly 4 wks. The yeast got pitched at 22.5 degC, but it cooled down to around 18 deg after 2 days and there was no sign of foam. I applied a warming band and kept it at around 22-23...

This is my Ashes Bitter, bottled when we won the ashes...

I used to use carb drops, but then tried bulk priming with some spare dextrose and have done that for the last few brews with no dramas. I find it less time consuming than drops and I use John Palmer's how to brew method - add as a solution and give the wort a stir, wait a bit (while I'm...

I've made two 500g batches using Graham Sanders method and they turned out fine. I used no-name raw sugar and cooked it for a long time till it was dark red/almoust brown before tuning up the heat to finish it off. I wanted it for a dark Abbey-style Belgian Ale made from a kit, and it turned out...

I've started doing mostly 2 can brews, and reckon they taste heaps better than just kit and kilo. First was 2 Coopers Pale Ales, and I pitched both the yeast packets for good measure (don't mind a clouder Coopers Pale Ale. Let it sit in the bottles for about 2 months and it turned out real nice...