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My missus is plenty naughty already, i'm, referring to the Greek/Turkish dish which is lamb, garlic, yoghurt, lettuce etc wrapped in a flat bread... That and beer is to die for.... So are you all cubing yet... i live and breathe, testament to the fact that although i no-chill cubed 4-5 brews...

Fatgodzilla is right, cubing is great, i don't know if you guys know what a wine cask is but Aussie's invented that too, ohh and refrigeration and the rotating clothesline oh and the lawnmower.... but then again we do stuff like that... For ppl who want to believe that beer is only made one...

No chill works, i myself have done 4 recently but there are brewers who have done many more. I think the main question is why? The answer is convenience, maybe you don't own a chiller, maybe you don't want to ferment this week, maybe you don't have bottling capacity but do have spare time...

Look, to be honest aging it will help but really vanilla and apple??? Think about what you are doing, learn to brew first and experiment a bit afterward. At least you brewed a dark beer for that, darks are more forgiving. If you want to play with recipes try adjusting hops or malt first there...

Ok i know its not the glasses but i have to say Detergents kill heads. Look at how you clean the glasses. Mine go in the dishwasher and the head is great, if i wash them by hand with detergent it dies in seconds. I know that's not the problem. Dry hopping adds to head and not bitterness, perhaps...

PET's man PET's... just buy some water with screw top lids and pour it out and bottle into that. I don't know what kind of plastic bottles you have over the ditch but down under we get water in 2 liter pets. They are sterile already so you can bottle straight into em. Just keep them out of the...

Use a blow off tube for the fermenter and route it out a window....

I soak mine for a week in diluted bleach, kills the germs, loosens the labels....

Congrats... but then again man has been making beer for centuries... we are using a tried and true method.... the important thing now is that we make BETTER beer!

Think of it like a second date... you got past the first base but if you rush things now you risk a premature evacuation.... just ease back on the throttle relax and have a beer.... You gave birth to this baby when you pitched, now sit back and let the yeatie beasties do their job.... in another...

I wonder if it is possible to "overhop". Usual hop boiling times are about 20-30mins but often you add hops at 30 mins then 15 mins then flameout. The theory is that like with spices you get more flavor from adding the hops in parts rather than all together. This being the case i suspect that 30...

Usualy 2 weeks is plenty but another week wont damage it at all

No serious fusels if you keep the temperature below about 22*c i think its about 70*f. Just put down the scoop and back away from the beer... Take up a hobby for a couple of weeks...

Agreed, the beer is too young, and as for cane sugar vs dex, the point is that the sugars are different so the taste will be too, if you use 100% dme you may find the lighter styles too malty, consider a mix of dex and dme

Ummmm NOT! Don't touch the damn beer! Just chill, crack a beer and wait a couple of weeks, enjoy the show.... Krausen is your friend, that ugly foamy stuff is the side affect of your yeasties farting in your beer. They are farting because they ate the sugar you put in there, they fart C02 and...

Panzer is right, hydrometer or not, don't rack before 7 days, fermentation goes in cycles, it is slow to start then off like a shot then slows again. Maybe the fermenter is poorly sealed and gas is escaping down the sides. I use a plastic fermenter, i can squeeze the air out and see the...

If you decide on fruit you need to freeze it first as it breaks the cells, consider boiling it to pasturise, then rack the beer onto the fruit for a week or 2. It's better done on a lighter style like a cerveza or canadian blonde as it lets the fruit come through, if you do it on a heavier style...

No problem, just mail a few stubbies to me c/o Australian beer consumer Po box #### Melbourne Australia!

You don't need any more than there already is, remember it takes about 2-3 weeks to carb a bottle with what is already there, if there is too much yeast or sugar the bottle will explode.

you can test your hydrometer in tap water at 20*c it should be @1000. A couple of points wont matter as long as you factor that in. In the end 2 points higher at OG and FG still works out the same as long as you use the same hydrometer for both.