Bloated Feeling.

[Lancey]

I have brewed five batches since September.
Mainly tooheys kits (special lager x2, draught, dark ale and a brigalow lager).
All these brews have left me with a bloated feeling after three to four long necks.
I use the kits plus coopers enhance 2 when brewing, bottling I use coopers carbonation drops.

If I only use dextrose (1kg) plus DME (500g) instead of the enhance 2 would this ease the bloating feeling.
Also could anybody help with suggestions on how to ease this. I don't get bloated when drinking packaged or keg beers brought over the counter.

 

[Whistlingjack]

I did a little search, you may find the answer here...

http://www.aussiehomebrewer.com/forum/inde...showtopic=18840



WJ

 

[Maxt]

Maybe it's your brain telling you that 4 longnecks is enough

 

[blackbock]

Are your beers highly carbonated?

Homebrew contains living yeast, unlike most commercial beer. Maybe the yeast is disagreeing with you?

Maybe Spills is right as well...

 

[Lancey]

Are your beers highly carbonated?

Homebrew contains living yeast, unlike most commercial beer. Maybe the yeast is disagreeing with you?

Maybe Spills is right as well...

Highly Carbonated I don't think so.
When fermentation has finished I take two fg readings in the following 2 days making sure the readings are the same.
Then I bottle my brew using carbonation drops. 1 drop for a stubby and 2 for a long neck.
Is there a better yeast I can use instead of the ones that come with the kits.
I would prefer an all in one yeast not having to change yeast every time I change from an ale to a lager or draught brews.

 

[Fourstar]

my quote from the post listed above

I agree the issue may be the 'dex' in the beer. once i stepped away from Kit brewing, more importantly using the glorious Brewcraft 'Brew improvers' (more like bloating, cider imparting, money wasting flavour destroyers!)

Go all malt, sure you go from spending $30 on a brew to $35-40 for 23L of brew but it will make your beer.

A. Taste like beer.
B. Do away with all that iceing sugar they call quality brewing sugars.
C. Take you 1 step closer to doing partials by going 'all malt'.

Best decision i ever made was to go from KIT + KILO to EXTRACT ONLY.

The only time I recommend dextrose is for priming to ensure your yeast has its final kick if its completly attenuated and you dont have the inverse of a bottle bomb. Every other day I happily use DME as primer im not home brewing to save $ but to make a superior brew over the local 'tramps piss' we are subject to on every other day.

Trust me. Go all malt, you wont be happier (unless your a celiac).

(apologies for the rant)

 

[Whistlingjack]

I would prefer an all in one yeast not having to change yeast every time I change from an ale to a lager or draught brews.

A brewer's dream, but only that.

There are two types of brewer's yeasts, top fermenting (generally ale) and bottom fermenting (generally lager). Each requires special fermentation conditions to produce the different flavours that separate the many styles. Something that you will learn as you go further into brewing.

Ask your homebrew retailer to recommend a strain of yeast that will suit the style you want.

Also, look around this site for some ideas.

WJ