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In terms of exposing the beer to oxygen and bacteria, it should be OK if it was fermenting that hard. The CO2 should have been pouring out of the carboy keeping everything at bay. However I'm not sure why it was fermenting that hard, unless the temperature is too high and the yeast is having...

I use ale yeast almost exclusively (DCL Saf Ale) because it's always warm over here. I tried a genuine lager yeast (DCL Saf Lager) once and fermented it in a fridge, but it was difficult to tell the difference (it was when I was first starting out so I probably didn't know the difference...

Thanks. Tell me, do you know how they make DME. I've heard that they spray dry it from a fairly dilute wort, whereas LME they use heat and vacuum to remove the water. That would probably explain the LME being darker.

I've read that you should just put it in with the boil, but don't use too much because it gives very strong flavours.

Has anyone ever had trouble with their beer coming out too dark when using pale liquid malt extract. I just bottled my latest batch and was aiming for a light yellow colour of around 5 SRM. I used 75% pale malt extract and about 25% of corn sugar to lighten the colour without sacrificing...

OK maybe Arachnyd's got a point there. Just think "word". Word, word, word, word......wert. There....I did it!

Only problem is we export all the good stuff over to you guys and they sell all the cheap stuff in the supermarket.

All pre-hopped kits come with yeast, but these are generally poor quality (in Australia anyway). Home brew shops sell better quality yeasts separately. I've also heard the health shops sell brewers yeast but these are denatured and cannot be used for brewing.

What happens to the yeast? Does it just sit in the bottom until the beer is all finished? I do like the idea of it regulating the pressure to naturally carbonate.

It depends on the yeast, but the better quality ones will settle nice and firm in the bottle and shouldn't get too stirred up when you pour. How long did you ferment it for? Sounds like you could have done with a bit more time in the fermenter before bottling (and/or racking to secondary...

I don't know much about rice sugars as they are not popular over here. If you don't want an all malt beer, maybe try something simple such as three quarters malt extract and a quarter dextrose (corn sugar for you guys). This is really easy to measure out and there are plenty of books and...

I have a book called "Brew Ware" by Lutzen and Stevens and it talks extensively about using a carboy for a primary fermenter. They even use one upside down with a special cap and 2 vent tubes which enable you to drain away the yeast sediment from the neck after primary fermentation (ie avoiding...

I'm with you mate. Yes the right way is "wert" but that just sounds plain silly! Sorry to the purists but "wort" it is for me too.

Anyone ever been to Dusselldorf in Germany. In the Altstadt (old part of town) Dusselldorf Altbier is served and it is my favourite beer of all time. This might have something to do with having a holiday in Dusselldorf which was really cool...but there you go. There are some old traditional...

Thanks mate, sounds like this weekend's project!!

Shall do..

Has anyone ever tried home toasting malt to make dark grain? I've read Byron Burch's book and plan to give it a go, but wondered if it is worthwhile, or just better to buy it. 'spose there's only one way to find out...try. JEM

I found you on a map....yeah that looks hot allright!!

Hey Janx This is the second time I've heard someone say that dry malt extract is better than liquid. I'll change to dry if it's better, but I'm interested to know a bit more. Thanks JEM

I just upgraded my brewery to include a refrigerator for fermenting. I live in a hot part of Australia and get bad results during the summer because the yeast gets too hot. I've tried all sorts of simple methods of cooling the fermenter, but when its over 30 celcius inside the house for most...