Recent content by David Lyobs

Thats great, it answered all my questions, thanks.

When brewing beer in the past I’ve always simply sprinkled the yeast on the surface of the brew, closed the lid and let it do the job. After reading some of the threads is there a better way of starting the fermentation process.

Guys, is froth on the surface of a brew an indicator of fermentation, and conversely is lack of froth a sign that the brew has finished fermenting.

On another note, I just read the article ‘When to go from Primary to Secondary’. I have always waited until the mix stopped bubbling around 7 to 10 days and then bottled. All my beers to date (aside from this current one) have been great. I’ve made most commercially purchased kits, as well as a...

Sorry guys, I didn’t make it clear. I simmered the mix (Caramal Malt, Nut Brown Ale and Lactose), mixed it with the remaining water and allowed to cool to around 21deg over night. I added the yeast the next morning. The specific gravity started at 30 and over the last 3 days (Friday morning to...

Hi guys, just recently returned to Home Brewing after a break of several years. Two days ago I mixed a brew of Muntons Nut Brown Ale, Morgans Caramalt, 250g lactose and yeast (simmered above in 4 litres of water before adding remaining water – 20 litres in total). The airlock has yet to start...