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Thanks, I guess its play the waiting game again, Cheers! Mick

Been going since Sunday.

Been doing a lot of cyders lately. Just put one one the other day. I think I got carried away with sugar, its currently at 1090. It started fermenting pretty well, but now theres just a few bubbles on surface. What do you guys think? Mick

Yes I had three cans of ginger beer in there, anyone know how many calories in a ginger beer?

Ok I think its fermenting now, its sitting on 1030, which by my calculations, it has dropped ten points. I didn't use a nutrient pack and its the bog standard coopers yeast. Thanks guys Mick Carey

oh god I completely forgot about the hydrometer, was getting to used to going of the foam and condensation. Doh!

Put down a coopers ginger beer on sunday and its failed to kick off. I think its because I forgot to areate it, its a 60l batch 6kg of sugar, its sitting on 19deg There's no cariouson (spelling) or condesation, well only just a little. Anything I can do to help it kick off? Mick C

Why not carbonate naturally, that would cut down on some CO2. Mick C

One word, Kegs! Seriously I haven't had a bottle explode since I started kegging, give you one guess why :) Seriously the time you save is well worth it.

I know that its three times the recommended size, but would you guys think that one wyeast pack fire off a triple (for 19L kegs) batch? Brings the price down to 5 bucks a batch, which I can live with.

I am wondering if anyone has a great non-alcoholic ginger beer recipe? preferable k&k for the ease. Cheers Mick C Edit: oh yes and I plan to keg it...

It surprises me that it might be the kit, I have done four or five in the last few months and have had good results at higher temps.

I have a cider brew sitting in the fermenter ready to keg. Tastes ok, but it has a slight skunky smell to it, smells a little like toilet water or waste water. Its a brigalow brew with a kilo of dex. Should I keg it? Whats the likely cause? Cheers Mick

The only thing I can think of is I used two packets of yeast, being a double brew. Tell me is it likely its infected?

No, not at all, never went over 28 and has been sitting on 24ish.

The "tide mark" goes all the way up the fermenter, whatever it was it went off. Oh yes and I had to stick my hand in it (sanitised of course) to retrieve the grommet.

Put down a coopers lager tuesday, checked the SG last night and it was about 1014. Now I find it hard to belive that it has fermented out in 24H. It was fermented with the can yeast, two cans of lager and two packets of dex. Cheers MIck Edit, was made up to 38L

Sry, 2 lots, 38L

Did a brigalow cider awhile ago, thing is it doesn't seem to have much kick. I did a double batch with 2 cans of concentrate, 2 dex and one brew enhancer 2 (coopers), I wanted to get a sweet cider! I was hoping for around 6% Cheers Mick