Recent content by red

me either to be honest. yes temps were slightly dif first was done at about 71 now its sitting at 81

ok now i have real problems :( the batch that i repitched about half bag of yeast started to bubble ever so slowly again so i left it for a few days. took reading, and it has actually increased from 1.020 to 1.050. this is realy frustrating should i just throw it all out and start again?

first pitched in the amber about 3 weeks ago and the pale about 1 and half weeks ago. done 4 brews so far and with the temps i get here only take 3-5 days max to stop showing visible signs. kits used pale ale: i can (1.7kg) coopers pale ale and beleive it or not the package of sugars/malt...

cheers mate yes using extracts is this a common problem? do i need to do all of these or just pick one and give it a go? i can sit it on a heat pad no worries but on both batches there is a big thick trub that i would rather not stir it up too much. also as i said the amber ale is...

just let one of my lagers ferment then sit and clear for a week then cold crashed for a couple of days. bout to bottle and thought "**** hydrometer readings". turns out its sitting at 1.020. so i thought it hadnt finished fermenting when i cold crashed it so i added a half bag of yeast to kick...

ok so ive come up with a recipe i think i might use. its alot more complex than the one i would have orriginally used but anyways. its also pretty hard to match products we get here in australia to the products listed on beercalculus.com but here goes. oh and i put my measurements in metric but...

gee your not wrong about galexy hops. found one aussie brew shop that sells them online.... but is out of stock :( another i found sells flowers but i dont want to go that complicated just yet http://www.greensboroughhomebrew.com.au/?page_id=30 keep an eye on this site for when they come...

not quite a virgin but im still quite new :( the first batch(and the only one that has come through to drinking stage yet) was a lager and was quite bad. the home brew guy said it would be fine despite all the recommendations to not do them in my climate. i have since put on 2 pales and an...

yeah its a clone of an aussie beer by James Squire called Sundown lager. one of the greatest beers i have ever tried. its not a real popular beer and they are just a small brewery, so i have not been able to fine any clone recipes bar this one

found this recipe on an australian forum(much less active than thie one), just wondering what should be used as fementables. its a kit but doesnt suggest what sugar/malt to use. also of all the yeasts suggested any ideas which one to go for? the W-34/70 is the most expensive but does that mean...

prime in bottles. i dont have a secondary for bulk priming yet

just had another thought. ive got another batch sitting in primary(has been for about 2 weeks now), ive got the room in the fridge, so should i throw that in there for the last 2 weeks of clearing also? its currently sitting at about 77 so its not ideal temp maybe the fridge would be the way to go?

ive googled everything i can about cold crashing and just want to make sure i have it right b4 i try it. i dont yet have enough fermenters to transfer to seconday so i was just going to clean our some room in my fridge and put primary in there for a couple of days. will be swapping to a "s"...

ok so cold crashing is just the final chill then? so it is not good to shove the whole fermenter in the fridge while it clears for 3 weeks? (ive got the room to do so) this would kill the yeast and stop it from clearing yeah?

so by "cold crash" u mean after a few days clearing put into the fridge, then take out for couple, then back into fridge? repeating this process for 2-3 weeks?