Recent content by cidertimebaby

Yep definitely a Belgian yeast will give lots of clove and spicy notes. Have a bunch of it from some Belgian kits I bought. Found 50/50 Nottingham/T-58 gives a nice balance to tone down the spices a bit if it's too much.

As a dry hop edition, instead of leaf hops during late fermentation, a hop extract would be added. Or even a eye dropper to add individual servings to a glass? Has anyone used any with good results?

Was browsing OBK for kits and noticed they had their Belgian strong dark ale 5 gallon extract kits down to $32.99 from $51.49. Pretty good deal, they include 12lb of LME. That amount of LME runs you $50 if bought on its own and doesn't even include the steeping grains and hops. So yeah I went...

Ok then I have used the Safale US-05 in the past and had a great result. Then what is the difference between Safale and Safbrew, because there is nothing on Fermentis website listing any Safbrew yeasts. Safale is their ale line and SafLager are their lager strains. I was actually under the...

Are they notoriously bad yeasts? I used a Safbrew S-33 in my last batch because that's what came with the kit. After brewing was done I started reading up on this yeast and read experiences of people saying it kicks off very rapidly and comes to a hard stop after about 2 days. Sure enough I had...

Good. Thanks

Mono diglycerides, disodium phosphates, sodium citrate, carrageenan Are the ones listed on my half&half carton. Can any of the mentioned additives inhibit the cheese making process, or is it ok to use?

I noticed my Muntons Canadian style ale kit says "contains no barley syrup" in the fine print on the label. Is there a difference between that and malt extract or the refining process that makes barley syrup just a cheaper alternative to malt extract for brewing?

I was concerned because I tasted a bit off the top, and and it had some nasty off-flavour like household cleaning product or something. I bottled a few days ago and the stuff out of spigot tasted good.

Could this be the beginning stages of an infection growth? Those white specs weren't there yesterday...day 11 in the fermenter.

I got these little round, pebble-like things in my yeast cake after draining the primary today. Anything to be concerned about? The brew was cold crashed in back room for around 20 hours just before bottling. Probably just above freezing back there 1.7kg Coopers IPA 1kg Brew Enhancer 1...

Good advice here, thanks fellas. I am a bit reluctant to boil the Coopers kit due to the chance I lose any flavours from it. Pretty sure this one is pre-hopped. Should be 100% sterile from the can anyways. I'll add that at flame out, or perhaps just a few mins prior. Fermentables I'll go a bit...

First time brewer here(beer, anyways) and have some supplies coming in the next few days to get me started. Excited to get this going(hopefully ready in time for Christmas. If not, then New years) - Coopers kit with the 23L fermenter, hydrometer, 30x bottles, 1.7kg can of Coopers Lager, 1kg Box...

Thanks, I think it has to ferment a little more. I added a little too much brown sugar in primary and the ABV content is going to be a little higher than I thought. I did rack back into the juice bottles and they have expanded a lot in the last 4 hours. I was getting a bubble from my air lock...

So I made some apple cider using brown sugar and some cinnamon for extra flavour. Now the brew is done and the alcohol content tastes quite high(no hydrometer but I'd estimate 8-10% range) My question on using gelatin to clear the brew...I would like to carbonate now but I have read that the...