Recent content by ComusLives

Brulosopher, you posted the same reply twice... How long should I leave it to see if a pellicle forms, and what exactly should I look out for? It's already been two weeks in the fermenter, and I was thinking of leaving it for another week anyway.

A few, and none have been quite like this one. Having said that they've been different styles. It's more the development of the sour taste, and the smell of even the samples that's very unpleasant, which makes me think it's more than just CO2.

Wouldn't the flavours from a green beer go away after a while, rather than just starting after a week? It's still beer-y, but the sourness doesn't seem right to me, considering the style I was going for. I've tried my previous batches while the were still green and they didn't taste much like...

Hey all, About two weeks ago I brewed a red ale from a kit, everything went well and it bubbled away at around 18C for the last week and a half. I've largely left it alone, but I've noticed that as of a few days ago there's a distinct sour smell off it, like cheap fortified wine. The taste...

Believe it or not, it's actually pretty tasty already! Much closer to vodka than wine, of course, but mixed with the right drink it's just the right mix of banana and alcohol. This was more of an experiment than anything else. We wanted to see how far we could push it and found a good recipe...

Hey all, Not sure if this is the right part of the forum for this, but here goes. Myself and the girlfriend are currently trying our hand at brewing a banana wine, and we're not too sure how to calculate an accurate ABV due to the addition of sugar when we racked it from the primary. I haven't...

Hey all, Not sure if this is the right part of the forum for this, but here goes. Myself and the girlfriend are currently trying our hand at brewing a banana wine, and we're not too sure how to calculate an accurate ABV due to the addition of sugar when we racked it from the primary. I haven't...

Sounds like it'll still turn out pretty good! How much longer do you guys think I should leave it before bottling? The original recipe said two weeks, but considering how quickly it has already reached the expected FG I'm not sure if that would really be necessary.

I know it'll be fine, I've brewed one or two of these before so I'm not too worried about that part. I'm just curious as to what effect to expect from using a extra light spray malt rather than a wheat malt. This is my first time not just having a kit supply all the ingredients for me. It'll...

Hey all, A few days ago I stumbled upon a recipe for an orange hefeweizen that looked promising and easy, so I figured I'd give it a shot. I followed it all perfectly, but it called for wheat malt which I couldn't source in short notice. In my impatience I used the only one my local brew...

eadavis80, That sounds like exactly what I'd want, thanks! Do you just pour from that batch into whatever you're trying to clean, and then back in? A method like that would save me a hell of a lot of water in my cleaning process. How does that work for bottles too? Just pour it into another...

This is all great advice, thanks! You guys are great. Star San is a little pricey where I live, and seems to rarely be in stock. Is there any other brands or anything that would do the same job? Or even better any recipes that may allow me to do the same thing with random household products?

Thanks guys! The sanitizer I used came with the equipment kit I got as a present, it doesn't say much on the container about it but it's a powder that you put in water, along with a little bit of dish soap. This was all in a bath which I let the bottles steep in to get the labels off before...

Hey all, I recently finished up my first brew, an attempt at a German Weissbier, and my end result has been lackluster at best. I'm trying to figure out what went wrong so I can improve on it in future. I guess you guys need details so here goes. Apologies for the essay: I used a wheat...

Thanks everyone! I'll take it that it'll still carb then, but it'll take longer. As for what beer/yeast it is, it's a Weiss beer, with German wheat yeast that came with the kit. Considering I fermented happily around 70-72f, I was a little worried that it wouldn't carb at all at the lower temps...