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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

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

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...

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

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

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

I am just wondering what I should look for, size ect. (I would like to serve as many as possible) Would I be better off with a freezer? Any other suggestions would be helpful. Thanks guys, Mick

I am just curious as to how often you do all grains? I have done one so far (well two but the first was ten years ago) and am curious if you rotate between k&k and all grain or its exclusively all grain. I quite like the one I have done so far, still waiting for it to get a bit of age on it...

Ebay - fermenter 600 bucks, my first instint was hmm, ebay, might be cheap, but thinking about it it might be 2 dear for second hand. Though something like that will hold its value pretty well. Mick

Man you could just call it cider, tastes strongly of apple, yes I know it has been hot recently, and I took no precautions. Does cider taste bad when fermented at high temp? Oh and its not bad, but cider it is. Edit: Oh and I meant to mention, *bring on the lager weather*

I've just tested my latest brew, bog standard coopers with dex :( and the sg is sitting on 1012. Now I have used an online calculator to estimate that the final sg should 1008. The thing is I am cleaning out two of my kegs today (its a double batch) and it would be handy to keg it this...

Been asked by a friend, do-able? Taste ok? Comments?

Ok I have been thinking this through for some time now... Ageing beer, how long? Let me set out my brewing ways. Currently I intend on brewing a standard coopers for quaffing (personal) purposes and having a few nice brews (think good ag's) ready for mates. (Well to impress really.) But the...

Well I am starting to get a little judgemental? (for want of a better word) with the taste of my homebrew. I just tapped a keg of brewmasters cold with the kilo (cant rember which one though. straight dex or malt ect.) So since I have been brewing this is the first brew that I am not happy with...

Been drinking my two can coopers ale all night, its ok for one or two beers, but its just plain undrinkable after four or six drinks. The lesson - think more about what your brewing, don't take silly risks. Man I have another three quarters of a keg to go on this, going to be a long week or...

I have this Coyote branded stainless steel mug, well at least I think its stainless. I am getting a real metallic after-taste off it, and I don't think its the beer. Anyone else had this? Mick

Yea, ive been interested in growing my own hops since I saw some rhizomes on ebay, back in late spring. I figured if I put two or three vines in I would be able to do a house brew with them, but what to get? I have only just started all grain... Does anybody have suggestions? Does anybody...

My FG has been sitting on 1024 for the last few days. I am curious as to why this would be. My wort had a OG of 1050. Now I am assuming that the OG is made up of sugars - that is correct isnt it? (this is my first all grain) So why does it look like I have terrible attenuation? It went mental...

I am wondering if anyone can recommend a *good* book on all grain? Does Robert Palmer go into much more detail in his print book? I am at the stage where I want to design my own system (within reason as I am still quite green) So a book that cover all grain and the process would be great.