Recent content by Jragon

This is awesome. Ok. I'm gonna do it. Any suggestions of brand? Prob gonna go with the Cajun injector. Anyone have a fav? Or a least fav?

And thanks for the quick response!!!

What do you mean by "will be heaps..."?

I have to move my operation indoors. Not going to get into details, but I also brew exclusively "kit beer", extract kits that is. I have a couple businesses and a toddler. Some day I will go all grain etc etc. oh, and I will also golf someday. Anyway, all the threads I read about the...

Lol. Its a typo. I didn't mean moaning. I think you knew that, and you have a good sense of humor. It was supposed to be morning. Thanks all!

Update: woke up this moaning to the glorious bubble of my airlock, and a nice thick froth. thank you all for you advice. I will let everyone know how this turns out.

Thanks. I pitched more yeast last night at 11pm. Its now the next day at 5pm and it is eerily quiet in there. I know that everyone says to give it 48 hours, but i swear that my 4 previous batches were fermenting within hours of the pitch. Something is not right. I dont get it.

It was pretty hot. A little steamy, so i let it sit for a few mins and then stirred in the yeast. Once I had stirred the yeast into the water, i immediately put it into the wort. I had never done yeast this way. I had always just added the yeast straight from the packet to the wort. But...

It is nottingham yeast. I had to activate it in water. It said warm water, but I am pretty sure it was hot water. Could that have killed the yeast? I purchased the yeast from my lhbs from their cooler. It appeared fresh, and I dont remember seeing an exp date. I have a bad feeling. Still...

This is my fourth batch, and all my others violently fermented within 24 hours, some just a few hours. This batch I used a yeast that i had to mix in water and then dump it in the wort. Is it dead? It looks dead. Can I just put more yeast in? Am I running a risk? I have scowered this site...

I am brewing the reqium raspberry. I found the recipe here. Its my first time stepping out of the "box" and actually buying all my ingredients at my lhbs. Here is the recipe list: 6 lbs 8.0 oz Light Dry Extract (8.0 SRM) Dry Extract 87.25 % 12.8 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain...

My 4th batch, no bubbling, it does not appear to be fermenting at all. I would just assume the yeast was dead and pitch some more, but there is a great big yeast cake at the bottom. Im using a glass carboy, so I can see it hasnt fermented. I didnt take a gravity reading because i finished...