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The brigalow one from kmart @ $40 is fine for crown seal bottles, I use one with crown seal and twist tops OK, needs oiling and a bit of use to wear them in for twist tops.Auto bench cappers are better, though they cost more, but the brigalow does the job with a bit of effort.

I used 1.5kg of malt, no sugar, so FG is going to be high for me. It was sill bubbling every so often, but it was in the fermenter for two whole weeks, so it should of been done. The one I opened today certainly wasn't over carbonated.

Well, I'm not giving up now. This cooper pale ale came out awesome. Very nice, quite bitter and hoppy aroma and taste due to the POR I added. Best beer I've everhad out of a plastic bucket ;) I don't know how bandaids taste, as I've never eaten one, descriptions of tastes and beer faults just...

Nah, it's other problems. Trying different steps each time, but screwing up somewhere. I've improved the taste of the stuff out of the fermenter after heaps of infections/off flavours. I've done 4 batches so far, one porter thrown out, one real ale about to be thrown out, one aust. ale still...

I swear I've had that from brewery sparking ale many a time back in the old days, I liked it :D I generally prefer darker malty beers, my favourite lighter beers have all been fruity at least once or twice. Be it mid ales, coopers, weistephaner lagers. If only I could develop that fault, all...

I'm from perth and have never heard of barons, who are they and where do you get them from? (checked the website but found no WA distributors) English style bitters are one of my favourite styles, I drink stouts, porters and dark ales more than lighter hoppier ales, lagers. I don; mind the...

Coopers yeast is quick, mine started bubbling after a few hours, and has not stopped bubbling every few sec for almost a week. Took about 2-3 days to get a krausen though, so it doesn't foam up quickly

to sanatize with bleach you only need 30ml of 5% sodium hyperchlorite bleach, trick is to use 30ml of white vinegar in water too. I use homebrand bleach that's only 3.5% sodium hyperchlorite, so I use 50ml of it. At that strength it will kill bugs and won't need so much rinsing.

It won't go down much further with BE#2. If it's 1012 the next day, bottle it.

Just did a coopers pale ale yesterday, used the kit, used a bit of POR hops and 1.5kg DME. Made a starter from a couple of CPA stubbies as listed here in the forums. Fermenter took off with the starter in an hour and today it's bubbling away every 20 seconds. It's the first light beer I've...

Unless you're using something else to sanatise, you're still going to have to use bleach. Napisan or sodium percarbonate is to clean dirt off, bleach or some other sanatising solution is to kill bugs. If you don't use idophor or starsan or any other no rinse sanatisers, you're still going to...

I am only an amateur but i've brewed plently with coopers cans and BEs, so I knew what the OG would be around. 1018 is pretty high for a can brew, and very high for a cerveza style. I'm just replying because I've been there, brews stuck around 1020, which I've managed to get lower with warmth...

20-30min, it drys pretty quickly with a spray gun as it's mostly thinners your spraying at it.

If you're going to paint it silver or black with spray cans, you might as well just cover it in duct tape, it always comes up shit with spray cans anyway. Me and my mates were painting and touching up cars 15+ years ago with cans, unless you spend a lot of time rubbing back, it's never good. I...

Well if agitating doesn't work, or warming it up doesn't work, pitch another pack of yeast. Everyone here has probably had to do that before. In your case with uncontrolled ferementation temps and the fact that the can probably comes with ale yeast, any old kind of brewing yeast will do to...

How many packs of yeast have you put in, and what types were they?

The answer to the question "is it ready yet, FG seems high", is always going to be: 1)What were the ingrediants? 2)What yeast did you use? 3)What temp was it fermented at? At colder ambients the dried yeast that comes with the cans will be crap, you need to keep the fermenter above 20C or buy...

Really? It's not worth that much. I started drinking it when it first come out @$24 6 years ago, stopped drinking it when it went slowly up to $29. That's from the nookenburra hotel though, they were first to get it and Squires in WA and still the cheapest for both. I'd never pay more than $30...

Buy another pack of yeast, there's no harm opening the lid and pouring more in. I wouldn't bottle it at 1020, it should get down to at least 1013.

If a brew gets stuck at a much higher SG than it should, you either have infection or a stuck fermantation. If the beer looks good, smells good etc, it's more likely stuck. Getting stuck is caused by slack, old tired yeast, or yeast at too cold a temperature. That's the main reason why home...