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What is the go with the clear bottles, I use them all the time, but haven't had any problems yet.

Has anyone had any experience using a 'dry enzyme'? I spoke to my local home brew retailer and told him I want to get rid of that malty taste in a Corona clone and get that drier crisper taste, and he suggested I try the dry enzyme, added when I add the yeast. I have done it and just bottled...

Beautiful, that gives me plenty of reading, thanks for your time :-)

Beaut, thanks, that gives me omewhere to start. :D

Does anyone know where I can get some real simple, like follow the bouncing ball stuff for mash brewing? I have no idea what is required and I am looking for an introductory guide. Apologies in advance for this type of question, you people are probably yawning right now, but we all have to...

And, um, yeah, thanks Sas! :rolleyes:

Beautiful, thanks for the Corona clone, I will give it a try :p

I may be way off the mark but I am thinking the urchased kits give a malty taste and the mash oruse of grains is what is required for that sharp taste. Anyway brewed using grain can you tell me or describe what flavour you get?

Thanks for your reply Roger. What I am really chasing is that very crisp taste you get with a beer like Corona, if that makes sense. What do you get from using grains, instead of buying the regular stuff for fermenting in a vat?

Can someone tell me what I can do to get rid of the malt taste in my brews. I have heard of grains, mash, sour mash, blah blah blah, and have no idea if they are the answer or not. Any advice on brewing types of tastes will be appreciated. Thanks in advance. ;)