Recent content by Nikoenig

Hi all, very quick question, and I'm sorry if this comes up often, is there such a thing as a perfect temperature for dry hopping? My house has central heating at 17*celsius and I've got the fermenter at 22*celsius with a heatpad at the moment, am I doing it right? I read somewhere 'second...

A kit is a great starter but if you feel like trying your luck then go for ingredients or maybe a clone receipe from the internet. Although most of the receipes I've found online are using grains at some point and I'm not ready to do so. Kegging is my next step.

It probably depends on your culture and ethincity but as a European, I see no issue there. Had my first beer around 13 yo, didn't make me a bad person. I actually think that you are teaching him to be responsible with alcohol, value it and drink it responsibly. It's just my opinion and will...

It would make sense to have that malt extract pre hopped now that you mention it, for bitter purpose I mean. The receipe that comes with those cans usually requires to boil water, add dry malt extract and mix then add hops and boil another 2 minutes and put in fermenter, add liquid malt extract...

At the moment I'm doing receipes like these ones: http://www.liquorcraft.com.au/afawcs0133827/CATID=0/SUBID=399/ID=6714/SID=1024161270/productdetails.html

Thanks for the reply. It's actually around 17/18*c inside my house but I thought that was too cold, isn't it? Doesn't it depend on the yeast type? So technically: Primary fermentation about 18*c for a week or so (that's when it bubbles) Secondary fermentation slightly warmer 22*c for a couple...

Hi all, I'm currently still brewing using the cans of 'liquid' malt and usually the receipes say to boil some hops for only a couple of minutes so that it doesn't get too bitter. That, I understand. However, when I watch videos of all grain brews, people throw in their hops with the mash and...

It's winter here in Melbourne so I had to buy a heatpad that keeps my fermenter at 22*c constantly but I cannot change that. I thought that was okay though.

Thanks for the feedback, it's going to make a huge difference in the future. Really appreciate it. Right now i get okay beer but flavours are a bit rough, following your suggestion should help define the flavors. The next step for me is to control carbonation a bit better...

Wow, thanks for the replies. It all makes sense now, my hefeweizen was good but I can definitely see it being a lot better had I left it in the fermenter another couple of weeks. That leads to another question though, will there still be enough yeast left to eat the priming sugar and create...

Hi all, I have a question that has been bothering for a while now: do I need to bottle as soon as the fermentation is finished (same gravity) or can I let it sit in the fermenter? Does that impact re taste at all? I have brewed 3 batches so far and feel like i might be bottling a tad early.