New Brewer Needs Advice.

[Brownie]

Obviously, this is a much abridged version of the tale.

Happy to provide more information should you require it Moonwolf.

P.S. I am a newish brewer too, my advice is, do a search for keywords such as:

Cold Conditioning
Racking
Priming
Bulk Priming
Temperature
Lager

Also check out this link on this site
http://www.aussiehomebrewer.com/forum/Brew...d_FAQ_s-f2.html

Final note: Do not be afraid to ask questions, some folks get all tragic about people asking questions, instead of searching. But these folks are inbred and don't know no better.

So ask away, we all had to start somewhere.

Brownie

 

[Lindsay Dive]

Liquid yeasts can be a challenge for the new brewer. I would start with the Coopers Corona kit and work from there if it doesn't satisfy you.

[post="110948"][/post]​

Challenge?, I've taken the liberty to cut and paste the following from Whitelabs website. www.whitelabs.com
Each vial of White Labs liquid yeast is designed to be used directly in 5 gallons, or "pitchable". Each vial is equivalent in cell count to a pint starter, or 30-60 billion cells. One vial will usually start fermentation in 5 gallons in 5-15 hours at 70F. If a faster start is desired, or if initial gravity is over 1.070, we recommend a 1-2 pint starter be made.

This is exactly what I would suggest. Just beat hell out of the wort with a big sterilised spoon to airate the wort prior to pitching the yeast.
I feel that the W34/70 yeast won't give you the best performance at 14 deg.

Regards,
Lindsay.

 

[Keith the Beer Guy]

Hiya everyone,

First let me introduce myself i`m john and my partner is jen.

Were both new to home brewing.

I`d like to brew a beer similar in flavour and taste to corona.

I am going to brew inside as i feel that it is easier to control the temperature.. i have been told the optimum temp is between 17-20 degrees, is this right?

If anyone has a recipe i can use it would be much obliged, also any advice would be greatly appreciated.

thanks.
:beerbang:

[post="110926"][/post]​

Hi John + Jen,

welcome to the exciting and addictive world of home brewing.

If you are after something thats quite similar to a corona give the Blackrock Mexican lager and 1Kg of dextrose a go.

If you want a mexican lager style beer that has more taste and flavour give the Brewcraft Imported Mexican Cervesa with a Kg of dextrose a whirl. Dry hop with a little hallertau or saaz (just toss the hop into the fermenter at the same time as the yeast).

Both these kits have a dry enzyme underneath the lid. This enzyme helps chew up residual sugars in the beer; which leaves you with the very light bodied easy drinking style you're after. The coopers kit does not have this enzyme.

Given that this brewing thing is new, I would just brew the beer as cool as you can easily manage - if thats less than 16C swap over to a genuine lager yeast and enjoy.

Happy brewing,

Keith

 

[normell]

Liquid yeasts can be a challenge for the new brewer. I would start with the Coopers Corona kit and work from there if it doesn't satisfy you.

[post="110948"][/post]​

Challenge?, I've taken the liberty to cut and paste the following from Whitelabs website. www.whitelabs.com
Each vial of White Labs liquid yeast is designed to be used directly in 5 gallons, or "pitchable". Each vial is equivalent in cell count to a pint starter, or 30-60 billion cells. One vial will usually start fermentation in 5 gallons in 5-15 hours at 70F. If a faster start is desired, or if initial gravity is over 1.070, we recommend a 1-2 pint starter be made.

This is exactly what I would suggest. Just beat hell out of the wort with a big sterilised spoon to airate the wort prior to pitching the yeast.
I feel that the W34/70 yeast won't give you the best performance at 14 deg.

Regards,
Lindsay.

[post="111079"][/post]​

From the Fermentis site
http://www.fermentis.com/FO/EN/pdf/SaflagerW-34-70.pdf
14 deg. would be fine :blink:

 

[sosman]

Keep it simple. The dry yeast will be fine but if you want to try liquid yeast then go ahead.

Also for corona I would keep the dextrose if that's what the kit recommends, lots of adjuncts in Corona with malt incidental.

IIRC the BJCP says something like "strong flavours are a fault".