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Yeah, but depends if we're talking imperial gallons or US gallons. In imperial gallons its 68.19 litres :P

To get the temp down, after the boil you can try sitting just your pot in a sink full of ice water and change the water every so often. Also if you're using a wheat yeast, its often a good idea to rig up a blow off tube for it instead of a regular airlock, wheat yeasts have a tendency to go...

They were just a couple bottles left lying around at my place by one of my mates. I scrubbed the labels off and I can't remember what they said on them. But from memory it was a Spanish beer and they had red labels.

I've had two bottle bombs across two different batches where I've put a couple beers into crown seal stubbies as well as longnecks. Both times its been this particular brand of stubbie that exploeded on me. After this second time I certianly won't be using those bottles again, but I'd like to...

Out of curiosity I was just looking up patent applications for conical fermenters and they make for some interesting reading. They don't give dimensions, so I don't know if there's any info in them that you haven't come across from other sources, but it does say why they've designed certain...

Interesting. How much do you typically use for flavour/aroma in your fruit beers? I want to keep the focus on the raspberry, not on the hops so much. So if I went with say 15g tettnanger @ 15min and another 15g at 5min, is this in the ball park for a fruit beer?

+1 for bleach vinegar solution For the how's and why's of why its great, get it from the horses mouth. This podcast interviews the creator of Starsan about his product and he spends half his time talking about bleach and vinegar instead: http://media.libsyn.com/media/basicbrewing/bbr03-29-07.mp3

I've read through all the threads on AHB about making raspberry beers and I'm trying to decide on what hops and how much (if any) I should be adding to my recipe. My recipe so far stands at: 1x Coopers Canadian Blonde kit 1kg LDME 200g carapils (steeped) S-04 yeast 1L Raspberry Syrup* (boiled...

It can, however it will stir up all the trub at the bottom of the fermenter and you'd end up with a lot of that stuff in your bottles. And if you left it to settle out after stirring it up, there's a good chance that the yeast would have already gotten to work on the sugar you added and you'd be...

Was this using a kit yeast? I don't imagine 10% ABV is something they'd take lightly, so I'm guessing theres chance that they might struggle a bit to get through a bottle fermentation? But crack a bottle every couple weeks and see how she goes.

IBU is a metric unit of measure (milligrams of alpha-acid per litre), the yanks just perverted the formula to make it work with their ounces and gallons. Below is the same formula but written for use with metric units: IBU=weight_of_hops(g) x %alpha_acid x 1000 x utilization_factor /...

You might want to try looking at Munton's range of kits. Munton's is a British company, from all reports they're great quality kits and they do a number of British styled beers.

I think i should point out that this procedure taken from the previous page for using bleach + vinegar is not only INCORRECT but downright DANGEROUS! Firstly the required concentration for a microbicidal solution is 80ppm, having a solution thats twice as strong DOES NOT make it twice as...

Maybe its just me, but I find the instructions in the first post of the sticked yeast farming thread to be worded a little ambiguously and thus a bit confusing to read :s Since I have a dozen of these unused sample jars siting around, I'd like to check my understanding of the recommended...

You may want to look at replacing your lighting system with a fermenter heating belt which you'll be able to pick up at your local homebrew shop for around $40. However when yeast burn through all that sugar in your wort they produce heat and depending on how cold it gets in your area, just...

I few weeks ago I actually emailed morgan's about the aroma hops on a particular kit. The first reply I got basically said they couldn't go giving out trade secrets. So I replied raising the point that a plenty of micros have no problem giving out info on what sort of hops they use and this is...

Short answer: I don't know. Longer answer: You could work it out if you wanted. Lactose is 16% as sweet as sucrose (white sugar). So take say a liter of water and sweeten the water to taste, keeping track of how many grams of sugar you've added to the water. Then just multiply everything out...

Coopers actually say in their FAQ how they expect everyone to use the data that they give for their kits...

I was thinking it might be interesting to make a beer and toss in some American oak chips into the secondary to give add a bit of a bourbon-esque flavour. I did a search of the forums and found a few vague references, but I couldn't find much info. So firstly, can anyone thats tried something...

I'm just pulling this out of the air because no one else has suggested anything yet. So, how about.... Coopers dark ale kit 1.5 Kg tin of light liquid malt extract 300g Chocolate malt (steeped) 25g Fuggles @ 15min fermented with S04 yeast