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That sounds like it's pretty clear and there's no more activity. Plastic soft drink bottles can withstand a lot pressure and don't require a capper. So yes, exploding bottles.

I make something very similar using a Coopers Australian Bitter kit and love it. I'll target around a 1.040 O.G., ferment at 50 degrees for a couple weeks, drop the temp down to 35 for a couple weeks. Keg and serve. It's an easy, quick adjunct lager. I'll actually be making another tomorrow.

If you want to prime each bottle the old school way was adding one level teaspoon off sugar to each 16 oz bottle. Depending on your source, this may differ slightly. I would suggest letting the cider drop clear before bottling. Then it's done. Also, old soft drink bottles would be a much...

No and no. It's straight up cane sugar for all my brewing sugar needs.

I would start with something a little more conservative. Coopers Au. Stout kit 1.5kg light DME 500g sugar 250g Roasted Barley steeped Kit yeast It will only yield about a 4.4% ABV but should provide more of a dry stout profile.

I haven't seen Vienna but Munich is rather common. No Maris but have seen Pale Ale extract, don't remember which retailer. Wheat is also pretty common to find. Briess has the malts used in their extracts published on their website, haven't had much luck with the others. Coopers mentions the...

Are you using fresh juice? If your using store bought ready to drink you don't need the campden tablets.

It's not a brew pail until it's seasoned. I never completely get the smell or color out. I keep 7 buckets on a rotation and the smell at least is almost faded by the time I cycle through them.

I'd have to go with leave it alone. What was the recipe and do you know what went wrong?

I'm going to retract part of my statement. If you're looking for a Taddy type porter your pretty close. You may need to cut the chocolate back to about 10 ounces.

Generally speaking I like to substitute a little sugar in place of extract if it's an all extract recipe. Extract beers tend to finish a little high so the sugar will help it dry out. I would say 250-400g of dextrose/sugar and the remaining can be DME. You can go half and half if you want a...

Just what I thought. Where is the t-stat probe for the freezer? It sounds like its position is causing an inaccurate reading. I've got three chest freezers that I've pulled the original t-stats and placed the new probes in the same location. The t-stat reading is pretty consistent with...

Was there a lovi/ebc rating for the Am. Munich? Sometimes there's Am. Munich that is darker then a dark German Munich. But generally speaking you can sub the two. Find a crystal with similar lovi rating. Most maltsters offer a crystal in this range. 77L should be fine. Special roast...

There's the argument that it does and many aren't too worried about the starches. Whatever makes people happy, just don't go crazy and things should be fine. It'll at least carry someone over until they want to do mini mashes.

If you didn't include a base malt there was no mashing. If you can get a pound of 6-row you can combine a pound of instant oats and mash them. For 2-row you'll need about 1-1/2 lbs.

Bump your base malt up a pound or two and increase your bittering hops maybe 10%. Or you could just brew a bigger batch.

You have a generic dark ale. You need some roasted barley but not as much as you would for a dry stout. Sub in some chocolate malt in the place of the reduced roasted it barley. That will give you the color and roasted flavor without being too acrid.

It just has bittering hops which is normally Pride of Ringwood. Good look finding any in the States. It is not malty due to the high percentage of cane sugar. Per guidelines for an Australian Bitter it can be fermented as an ale but all the current commercial versions are lagers. They used...

If the keg was served with a hand pump you can expect oxidation. Also, I'm sure it's picked up some unwanted microbes at some point. So long you keep the beer cold you can suppress the growth but as soon as you bottle condition it will take hold.

You would steep the same amount of crystal. If you want to get technical, I don't really see obtaining a 75% efficiency with steeping. If it's a concern, bump the amount up by 10-15%. Is that what you're referring to?