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From what I know an Irish Red ale is left for a VERY long time before it can be drunk. This might not have anything to do with it but its a guess.

I'll look into this RO water and make full sure I properly rinse off all my gear. So i reckon i'll take that advice. Yes, every brewer should visit Cork, we do some serious beer here and you're welcome back anytime! The Stout capital of the world. :)

Thanks for the advice buddy. Withs regards the yeast I used, it comes with the DME and I remember it being a year in date (exp 2013) so I though that this should be fine. I thoroughly steralise all my bottles, fermenter and aparatus with VMP steraliser which my supplier assures me is one of...

Hi all, Im a relitive new comer to Brewing but i've managed to make 3 batches. Due to my impatience and lack of experiance I decided to start off with a Coopers extract and went from there. The first batch I made was a Coopers Standard lager and after obeying the instructions on the kit...

Thanks guys! The advice has been awesome. I managed to get a good hint of the Banana by increasing my temp by 5C. I do have another question however, I filled bottles up and have 4.5 litres of the stuff left in the fermenter...anybody got advice on what to do with that? Im thinking of...

So im half way through the fermentation of my Wheat beer and im wondering if I should perhaps add any flavourings to it at some stage? I particularly enjoy the banana-like flavour to some weissbeers and also enjoy the more belgic corriander, bitter orange and orange additives. Do you guys...

Dont worry about Oxygen too much. When you put the kettle wort into the fermenter there is enough oxygen in the air for the tiny microscopic yeast to breath. Adding more oxygen is just being exteme and pedantic as it might help the yeast out a bit but its a lot of effort, time and money. Im...

Yeah a little on the warm side but coopers Yeast should be fine as long as it dosent go above the 34 degrees mark. This is when the yeast becomes dormant due to the high temps. Perhaps using ventilation, a fan or some water cooling would do the trick.

How did it taste for you?

What happened with the beer? Was it ok?

Thanks man. Nah, I wouldn't say there is much risk in infection with my hydrometer. I simply fill up its cylinder from the spout, put in my hydrometer float and disgard the sample. Its not the floating kind that actually sits on top of the brew. Its good to hear that it wont be any harm to...

Sounds like you did everything spot-on to me. The only thing to worry about when talking about sourness is if your actual brew tastes sour, this indicates that the Wort has been exposed to the air for too long and got infected. An actual sour aroma that you are getting is a good sign that your...

Well im new to HBT and indeed new to Home Brewing. I've made two batches already, one was Standard Lager and the other was a Canadian Blonde. Both are sitting in the secondary stage right now and im going to give them a bit of conditioning to make for better beers. Today, I made my first...

Cool,will take that on board. Cheers guys!

Absolutely, thats what had me sold on it. :rockin:

How was the carbonation? BTW your pic of it looks absolutely perfect. I'd pay money to try that after conditioning.

Hmmm...The second option sounds interesting if it will give me a recovery of sorts. So adding some DME in 80-90f will help add some weight to the body? I just so happen to have about 500g of it on hand but im not sure how much to put in and exactly what amount of water. Thanks for the advice...

Hi guys Got my first home brew set there today. I said I'd start off with a plain over-the-counter coopers canadian blonde before I get into more advanced stuff. So I made the wort and everything was going fine until I got the water measurement wrong. I put in 25 litres of water instead of...