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nice! though i might use an air compressor or something with my foul breath :)

This is a very old thread - and I can see an auto-siphoner is what i need to get. maybe someone has some other ideas..... I don't have one of those siphoners and have an English Oak Ale down that has severely blocked the tap to the point I can't even sample to double check it's ready. Any one...

interestingly.... the second/third glass was gassier than the first - more time in the fridge 'stabilizing' maybe? it also appeared to have more floaties, but that could have been from me shaking with rage when i realised what i'd done

lol.... thanks guys -.Super. i just cracked one as the last iceberg was retreating... (nothing else cold) a little flat (but that's likely my other problem). tasted fine - i found this on ABC self-serve science forum. they're talking about a can filled under pressure but i expect the principle...

...sorry to dig-up old questions - i froze some bottles (PET), not all the way rock-solid, but close to it. obviously, i can't pitch more yeast/reprime (without alot of mucking around). i have one defrosting now and plan to try in a couple of hours but some weren't great in terms of carbonation...

thanks steve. so the only way to really lager is with a secondary? if i don't have one and going straight to the bottle (with priming sugar) is there any point in lagering after the carbonation has finished or is this now pointless? i'll try bringing one out of the fridge and see if 'seems'...

thanks! i'll turn the temp down again this morning getting ready for bottling, as I think it's done too. i left it overnight with the fridge off (~18C) To prime, I used a measuring thingy and castor sugar, so 'same' yes -but not particularly precise or accurate.... what would happen if i...

What would happen if you get the timing out? I have one (Coop. Euro) in for 14 days now. just hit 1.010 (almost FG). I was about to cold crash it (I don't have secondary tools...) but thought perhaps I should do this 'rest' first. I don't know if I've left it too late, or what might happen if I...

Now been in there for 2wks 4 days. i couldn't resist and cracked one for lunch. now passable, better than my first few batches of Coopers kit lager.... so patience is a virtue... i got the recipe from their website. i understand why some shop owners may be reluctant to give too much advice...

yeah i thought twice about that afterwards.... i know a guy.... puts soda water with everything, got used to the taste after a while and now doesn't have anything 'straight' - was just a thought, not into real sweet things myself and when i taste tested from the hydro reading it def. had a...

thanks seemax. so lets say i had one stuck at 1.020 and wanted to get it lower, you ever tried enzymes or nutrients to get it going a bit more? i notice my LHBS sells it and i read an article on the subject. i still have one brew down in this scenario, was thinking of trying to salvage it...

thanks for the tip. i just downloaded it....

Thanks all, i'm guessing that line meant 'you will NOT have a good brew'.... OK, so I'm a little confused about how the FG is determined and what actually happens. I obviously have more to read on the subject... i keep records but don't understand why yeast would or wouldn't eat everything in...

hi guys. i put down a batch last night, probably should have waited till the morning but was in that frame of mind..... anyway, i put down a 'strawberry blonde' (coopers canadian with some honey). pitched at ~24-25C then turned the fridge on to get it down to 18ish. i had a rest.... and then...

1. don't know, wasn't checking it daily but i would say a week now 2. i chucked it in and stirred - that's what it said on the can, usually i sprinkle on top 3. can't say, what came with the can which is an ale 4. can't remember, but i will check this on the next try in a week or so what's the...

I have a boags premium down at the moment, it seems to be not doing much..... the recipe is: 1xWals Pure Blonde 1.7kg 1x1kg Body Brew - 600g Dextrose + 400g Mal. 500g Light Booster - 250g Light Dry Malt Extract+250g Mal 2x12g Tettnanger Finishing Hop (Infusion Method) - 5.5 alpha i have...

I don't know, but what a great idea - i'll tell you in a few weeks when i crack one!

thanks. the yeast with that kit is a Pilsner, I believe. it has a 'P' on the end of the stamp and somewhere I read said this is what it means. coopers say it can ferment as low as 13C, so I was hesitant to get it that low in case it stopped and i don't know how to get it going again. there were...

I wonder if you can offer me any advice. I have a coopers euro lager in a fridge at around 18C for ~16days. i don't have a 'lagering' container and was just going to bottle it. should i 'cold crash' it in the fridge when i think it's ready, then bottle? if i did, what temperature and for how...

I was curious to know if there's any difference with the glass bottles. i read (somewhere?) recently manufactured glass long necks are thinner, and more prone to breaks (explosions). does anyone know if this is true? is there any way to tell? i found a bunch under my house and in an effort to...