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lol thanks guys glad i asked the forums before i tried! I wont be doing that anytime soon...

Hey has anyone ever tried this... I was thinking about it last night and i dont see why it wouldn't work. After primary, if i rack to a secondary and bulk prime, then seal up the secondary (no airlock, make it tight) and use that to carbonate. and let it sit for a few weeks, and get a lot of...

Does anyone have anything to say on the topic of adding glucose, or malt extract halfway through primary? I accedentally made light beer, which i don't really want... I pitched yeast last night...

just use word... i do and thats adequate (for me anyway) if you dont have word you could use notepad just as eaisily... heres an extract from mine....

Sweet! Cheers awesome advice, thanks

I think in winemaking dry means a low sugar content, so i guess a very low fg in our terms... How do i achieve a dry beer without the use of that "dry beer enzyme" amylase? I figure i should brew a dry beer in the coming weeks for my mates.

i refuse to believe in that speedos rule! I'd drown playing waterpolo with boardshorts!

so... the stabilizer probably wont effect my beer? im guessing by this thread its okay to just grab some H2O2 from the pharmacy?

*pulls up another old topic* does anyone know what the stabilizers are in the H2O2? I was looking at the H2O2 bottle in the chemist, and just now reading this topic, makes me curious what this stabilizer is?

Yeah I didn't appreciate the effects so i think I'll be changing. Yeah What can Idophor do to your hands?? I was gonna switch to that! *does a search for sanitizers to find alternative for sodium met*

Has anyone else accedentally done this? My story: A few weeks back when I layed down a stout I could smell sodium met near my brew box where I keep all my equipment. and when I opened my box I breathed in naturally and I copped a faceful of the sodium met fumes! The sodium met jar was open...

Mine also usually turn out with a champagne smell (we said it smelt like goon), but i attribute that to either getting too warm in fermentation (as with my first one), or being green. I found with my brews they were much better with a bit more age, the estery/champany smell disappeared and there...

does that recipe require lagering? sounds good, i actually think i had my first hefe the other night at a pub in Melbourne. EDIT: Yeah i have been trying to stop myself drinking after the 2 week carb time. Thats why I want something i can drink straight away and can let my other beers mature, I...

Hey guys, I need to make some sort of beer that i can drink straight away... like will taste alright with minimal conditioning time. Once this is out of the way i have a few weeks to stock up on some beers i can put away to mature. But i need something to drink in the meantime. So if anyone has...

Hey sorry for reviving an old topic, but i might get yelled at for not using the ominous search button... What are the chances of a brew becoming infected from such an encounter. My stout just bubbled out of the air lock nicely.... and ive cleaned as best i can... its still a bit sticky but i...

if you have ever drunk red wine... its the taste that drys out your mouth and makes you suck in your lips a bit (puckering). I dont know how this taste would go in beer through, maybe a darker ale? stouts maybe?

lol i like that comment... but yeah if you can hit it with a "heat gun" do so and hope fullly it will returen to normal, if not im sorry but its time for some new "balls"

Sorry another thread like this... but ive read a few topics and i just want advise for my case. I have a fg of about 1016-1017... should i bottle? it has been constant for 3 days. Ive given it a little shake, and the temp has been 17-19c. I used a muntons yourkshire bittle 1kg honey and 500g of...

well i'll def be doing it again at some stage if it still tastes that good in a bottle. So I'll give it a shot.

Hey Guys, I took a hydrometer reading today, and tasted it afterwards. It was so good. Compared to my other beers, it was fantastic. made me want to cry it was so good!