Search results

I have been noticing lately a common undertone of what I can only describe as soapy apples. Not overt but definatley there. Melbourne has extreamly soft water which is good for lager and pilszner but I cant understand this recent change in taste. What might I be inadvertantly doing to cause this?

Hey guys, I'm increasing my batch size to 45L (~10 Gallons) and using two secondary fermenters. I have a 19L keg which means half of my batch will have to sit in the secondary fermenter for some time. How long is too long? I usually leave it for weeks before kegging just to clear but as a...

Hey guys I'm keen to buy a Beer making software package but am not sure which one is best. Any suggestions ?

Why are people still boiling their extract cans, if not only to sterilize. The real problem with boiling extract cans is that they, more often than not, are hopped at the time of manufacture by using Iso hops. This is done as a cost effective and quality controlled way of ensuring accurate IBU's...

I am planning an AG in the next few weeks however when I costed the recipee it appears that the AG is going to cost approximatly 2-2.5 time the cost of the equivilate size extract. Does this sound right?

Has anyone else noticed that when you add malt to boiling water it clumps up! How long will it take to desolve? I have pitched the yeast and sealed the fermenter and dont anticipate any dramas but will this affect the final product?

Has any one ever primed twice? Can it be done ? I have again opened my latest brew only to find that it too is flat. I have gone back to square one and meticulously followed every step by the book and still have very low carbonation, there is some but very little. I have come to the conclusion...

What are the benifits of harvesting and reusing yeast other than cost. If cost is it then for the sake of $4.95 its hardly worth the hassle. I mean does yeast get better with age?

What is everyones opinion on bulk priming ? I've never really seen any advantage but some swear by it! Am I missing something ?

Does anyone know if there is a rule for temp vs. time in fermenter. The reason I ask is this brew is the coldest I have ever brewed (aprox 5-7 C). Normally at 25 C it is completely finished after 3-4 days but the one I have down now is still going after 8 days. I obviously am going to use my...

At the risk of sounding like a complete "nufi" can someone plese post a picture of a racking cane. I have never used one before as I don't use a secondary fermenter, I go straight into bottles. However, I seem to be in the minority doing it this way and was planning on buying a carboy and...

I have just put down a pliszner but have done something a bit dumb. I have added extra hopps to balence the extra malt I put in as well. The problem is I miscalculated and added twice as much Saaz Hop pellets to my boil as recommended. Now three days on and my fermenter is bubbling away nicely...

I have just reused my PET bottles for the first time. Washed and sterilized well but for some reason my latest brew is flat as a tac! Why ? It tastes fine ....Just flat. Could it be because I didn't allow my bottles to completely dry after sterilization? Has anyone got any thoughts on...

I am about to make my first wheat beer! Then it dawned on me... What yeast do I use ???? lager, ale or is there a wheat specific yeast. P.S. Im hoping to make a Hoegarrden copy. Any advice would be welcome.

Does anyone have or know where I can get a recipie for a Duval? I love the beer but honestly have no Idea where to start with this one. Cheers

How long should I wait till I repitch my yeast. The senario is as follows: Yesterday I put everything into my fermenter and then pitched the yeast. I new that the temp was a little high but fearing bacteria getting into the wort I pitched the yeast at 28 degrees C. As expected nothing much...

Here is one that has me stumped ! How can I accuratley predict what my brew water / Wort temp will be. For example My boil temp is say: 95 degrees C My water temp is: 20 degrees C What will my final temperature be hen the Two are combined? Is there an online calculater for his sort of thing...

This is probley the most fundimental question you will read today but as a relitive newby to brewing and a complete Newby to AG brewing I have to ask. What is a good starting point for an AG brew? I mean I think I understand the process but I cant seem to find quantities? How much grain should...