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When bulk priming a lager, if the max temp prior to bottling is around 18 (2 day rest at room temp) should the amount of dextrose be based on 18 even though it was fermented at 12? Cheers Mark

Could you also use White Rabbit or Bellarine Brewery beer as a starter? Cheers Mark

Thanks for the replies. It's happily bubbling away under my stairs at about 18 degrees. :)

Hi all, I was making a brew on the weekend and had sanitised everything with Sodium MetabiSulphate. When I went to use the container I use to transfer the water to the fermenter I forgot to rinse the sanitiser off. Does anyone know if I have I buggered the brew? Will it be harmful to my health...

I talked to Ross about them and he told me he didn't sell them anymore because part of it was chrome plated and not stainless. The chrome comes off and customers complained. I then got one from a tea supply website and discovered the part that is chrome plated is the chain (it came off my one...

If the hop schedule is 15g Amarillo @ 15, 5 and dry hop, why do you do a 60 minute boil in total? Could you not just get the liquid boiling and add the first hops. Then after 10 minutes add the second hops. After the final 5 minutes boiling, cool and transfer into the fermenter. i.e. 15 minutes...

It also stops the big brewers stopping pubs stocking their product. Most pubs are contracted to one of the majors and have agreements stopping them selling product from anyone else. Without the LN share you wouldn't get it in LN pubs, especially once it got popular and started competing the LN...

I'm a novice brewer who pretty much only does K&K's. Nick you are correct that I don't know much about attenuation and don't have the knowledge that many have on this site. BUT if something goes wrong with one of my brews and I need help, the OG will be one of the questions I will be asked by...

I made an English Bitter that I found too bitter and an amber ale that was under carbed (i.e. flat). Blended they combine to make a very drinkable beer. I'm not sure if you are supposed to, but definately better that dumping either on the lawn. Cheers Mark

Thanks Ian. Version 2 is great. Cheers Mark

Picked up a 6 pack in DM's last Friday. Very nice :beer: Cheers Mark

I don't think anyone's mentioned it but if you worried about the cost, you can re-use the yeast cake (stuff at the bottom of the fermenter) in the next brew if they are similar styles. Or you can store it in a sterile container in the fridge for later. To re-use straight away I scoop out 1/2...

To clarify what the experts above have already re: 1090 being high. When you take your sample a bit of the solid goo sometimes comes out of the tap first before the liquid. This causes the high reading. So when taking a sample, take a small amount first to clear the tap. If you notice any...

I did it a few weeks ago and OG was 1.045 and finished at 1.010. You may have had goo in the tap. Run a bit out and then take your sample again. After two weeks in the bottle it is great and the best part is it will only get better. Thanks DrSmurto. Cheers Mark

I copied this from another thread (or maybe it was somewhere in the 14 previous pages of this thread): DrSmurto's Golden Ale - kit version 1 can Thomas Coopers Sparkling Ale 1 can Coopers Wheat Malt 250g Caramalt 15g Amarillo @ 15, 5 and dry hop. US05 Cheers Mark

I've had a similar thing happen recently with two very similar brews. Both using US-05, both exactly the same dextrose used to bulk prime, both were in the primary for 3 weeks. One was a kit and bits, the second LME and bits. The one using a kit carbed up perfectly. The other one is still...

Thanks for the reply citymorgue2. When you do it the second way, do you not cold store again after the crash chill? Also how much yeast do you use? The yeast packet says to use 2 x 11.5g packets if fermenting below 15C. Cheers Mark

Hi all, I'm about to do my first lager. It's an ESB Bavarian Lager. Having done some reading on this site I plan to do the following: 1. Make up as normal with a target wort temp of 20 degrees. 2. Pitch lager yeast (I think it's called Saf 23) at 20 degrees. 3. Once it starts fermenting bring...

Just pitched US-05 at 18deg and it was up and going within 24 hours. It was harvested from a previous brew. Spending $5 on a decent yeast and then re-using has definately improved the quality of the beer I've been making and because you can re-use it, costs hardly anything. Cheers Mark

I'd give it a couple more weeks and retry. I tried my latest brew after two weeks, one was just OK and one was flat. Also I've read it needs the first week at room temp, so if it's been below that move it into a warmer location for a week and retry. Cheers Mark