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Hello. I just saw this thread come up on my email now. Sorry if it's very old. Just wanted to make sure you got the help you came here for. Did you sort it out? If not here's what I would suggest: if you send your wort to your friends and they turn out fine, all you know is your hot-side...

Maybe a wooden slab for head retention. Wait... Are we hunting goats? Or brewing them? Or brewing for them? In which case all we need is rain water and whatever the hell's lying around....

Oats. I was told you should always add oats...

Have you tried getting some new bottles? I doubt it's the case, and I know lacto can remain unnoticeable and only show up long after packaging, but it sounds like it's the only thing you haven't replaced except your carboy... Maybe just get enough for a batch (or even half a batch and put them...

sorry, was saying that I think it might come down to letting the yeast and malt do their thing and providing a clean enough malt bill (not too much crystal) and reserved enough hop schedule (maybe just EKG and/or fuggles) that the crispness of the taste isn't compromised and the focus isn't...

I think maybe the thing with English ales is that they have evolved over a long time when compared with their American counterparts; the brewers have nothing to prove as the traditional method has proved itself. I would say just make sure you use marris otter and a good English yeast and...

So your stout was perfectly carbed? :mug: When you said it was one of your last bottles and the first of the batch, did you mean it was the first bottle from one of the batches you have bottled most recently? I remember you said you put more priming sugar into one batch to see if that was the...

Hello, That sucks big time. I don't know if your bottle filler contraption could be the cause of the problem, I'm sure someone else can help you. I would think if you are racking on to your priming sugar solution and allowing it to sit for a while before bottling then the sugar should be...

Sorry, I started writing before Pete replied. Guess that's why I don't post often; no need! :mug:

I think you'll probably get more out of the dry hops if you cold crash it before you rack to secondary. That way all the yeast in suspension you are talking about won't interfere with the extraction of aroma compounds from your hops. Many breweries seem to suggest that harvesting as much...

I am sorry my friend but if we can't even ferment one teeny little iguana with our house beard yeast (no starter, 9V or otherwise) then this BELONGS in the chit chat forum. :drunk:

Ok, thanks for clearing that up for all us parrot owners, now the next question to consider is: How do we know if the airlock has started/stopped bubbling or if it's just the parrot?

I say go ahead and meat burst that beer. Just don't dry beef it - might have some sanitation issues hehe.

You know you're a homebrewer when you cut your finger and without thinking pick up your spray bottle of starsan and sanitise yourself...:smack:

Well in my experience Columbus is a great bittering hop for IPA's. It has a bitterness that seems to last longer on the palate than other hops. The bitterness seems to hit you a little later than that of other hops as well. I haven't used anything else quite like it, actually, so why not make an...

I wonder who he is refering to when he says "we"... Does the guy write the reviews with his wife or something? Oh dear lord imagine the conversation those two have over breakfast.... "We crack the eggs and........"

balls...... oh well I'll still have a taste on the 21st. the idea's in my head now. maybe I should change the name to the green death? the flattener? the young reaper?

Maybe I should make it a one gallon batch? :cross:

I will be brewing the "Hopocalypse" IPA tomorrow. Which means with a 2 week primary, dry hop 2nd week, and 2 weeks bottle conditioning, it should be ready for a taste on exactly the 21st. I'd already planned to do this, and the name (although I'm sure others have used it before me) before I read...