Recent content by andysat

sorry!...am very poor st site navigation

I enquired last week about possible infection..."what's those white lumps"? 2 weeks later after bottling I have noticed the white stuff has made a bubble at the top of the stubbies...sorry if a bit vague...is this a sign of infection? what happens if an infected beer is imbibed?..thanks, andysat

I'm trying to recarbonate the heinekens because a clown from work left them in the freezer o'nite and the tops popped off. I've done it before for great results, but didn't leave them in the fermenter for 3 - 4 weeks.

I will take them to work and hand them around...nice one, cocko.

about 3 weeks ago I poured 12 flat heineken stubbies onto a yeastcake.I bottled 11 last night and the last few had small white lumps floating on the top.I opened the fermenter and found a few more lumps inside and a thin film or skin on top.could this be an infection? can i filter them when...

I'm brewing a coopers pale ale kit with 500 gs of dextrose and 1 kg of malt and some goldings hops with safale yeast. my question is what are the differing characteristics of dry malt and liquid malt. thanks.

has anybody ever used a pressure cooker for their wort? any benefits or disadvantages? it's just an idea thanks andy.

hi there fellow brewers. I mixed up a coopers kit on sunday (father's day) with 1.1 kg of sugar in a coopers plastic fermenter with airlock. What would happen if I added 500 gs of light dry malt powder a few days after fermentation has started, or after fermentation has finished will it start...

hi everyone I didn't brew over winter and am starting in the first week of spring (september). I left my fermenter outside with water in it for the kids to muck around with. Algae settled on the bottom and bugs and things. Can I clean it with a swimmingpool chlorine tablet and filled with water...

i made a chilli and lime cerveza. not bad but a little too fruity, will not make another. but will give chilli a go when i restart brewing in september.

does homebrew have an "expiry date" once it has been bottled? Or should it be consumed within a certain amount of time?...thanks

does anyone have a really good recipe for cider that tastes fabo and could be described as the ultimate tasting cider?thanks.

hi guys, this is my second post on site been brewing for about 3 years and we have 5 others at work that hb. i was wondering when you ferment the second time do you add sugar? if so raw sugar or brewing sugar? can i add more than 180 gms to 23 litres? if i add more sugar can that alter the alc...

I found the opposite to newguy. i get more drunk on commercial beer because of the "chemicals and impurities". I can drink 6 or 7 hb and not be drunk, but have 2 or 3 commercials beer and be off my ear...so good luck, most of my beers are made with 1.2 kgs sugar, and end up around 6%.

mate,chrus. I reckon you should change to coopers beer kits. they ferment no worries and taste better than any tooheys.