Recent content by soberJim

Well i began a pale ale, using five litres of lemon mother, which added approx 500g of simple sugar, while i used around 700g plain white sugar. OG 1.067, yeast pitched at 24c, brewed between 14-20c (its winter here), second lot of different yeast added on third day as it still hadnt even formed...

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Pyrethrum spray.. thatll get rid of aphids and unwanted pests, plus i think it isnt dangerous at all if you dont spray in the 24 hours before picking your harvest.

Thanks, i actually have 24 litres of mother right now, half is lemon, half is low carb.. as soon as i get yeast, ill see how this is going to turn out! Might just use half of each slab in the primary.. in case it tastes like rubbish. Fairly sure i could still find a home for it! Did notice...

So i was just wondering.. can cool drink like fanta etc be fermented, and how would the outcome work? Where i work i can get lots of free "out of date" drinks, was thinking about doing something with it. The abv wouldnt be any higher than around 4% without adding any extra sugar, so maybe add a...

The og was 1.082, fg was around 1.010 by memory. Was all extract..

I had no recipe.. just basically threw it all together. And I really cant remember what I did to be honest. But treacle was involved, that much is obvious! My expectations were met.. making something to warm me up a bit, yeah the yeasties were left for dead.. they stopped working aroud 8.6% when...

Citronella oil. just thought of it, no animal likes the smell except maybe koalas... and i figure you arent over-run with them! Unless you grow a crapload of hops; and live in aust.. then it could be something.

A stock fence sounds like the solution! Just make sure its inside your boundaries for the applicable laws... otherwise, crazy cat lady will sue. And make sure if by some chance the cat gets in, it cant get out.. which is where taking it out somewhere remote and digging a hole comes into hand...

So I poisoned my yeast with too much sugar. Is a sugar carbonation too much to ask, without adding a higher grade yeast; ie wine yeast? The stout just tastes like stout, with a strong treacle after taste.. but its as black as .. uhhh..... blackness. Cant even see daylight through it...

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I was talking about the actual head, I like a nice lacey frill. Havnt looked into bulk priming before, although it would concede with more consistent results I presume.. not sure how I'd go though, my draining tap is at the bottom of the fermenter, not a siphon type. Yes I agree, carbonation...

Between 21 and 27 is pretty much optimal brewing temp, although a cooler temp is meant to be a little nicer for the darker brews. I've found beer generally stays fairly consistent in temperature, regardless of outside temperatures.. I used the carbonation drops for my first few brews, they gave...

So what exactly is a mead? I realise its basically a honey wine, does that mean I can just mix honey and water, throw some champagne yeast in and let it go? Add a few fruity flavours, then enjoy? Or is it much much more complicated than that? Toying with ideas of the next brew I compile. Either...