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can you possibly to get the probe inside the vessel? As pretty sure your off flavors where generated due to high ferment temp. By getting your probe inside the vessel it will read the temp of the liquid not the side of the vessel. By reading the side of the vessel you can be slightly...

Sounds to me like the fermentation temps where possibly to high, it could also be that the equipment used wasn't fully cleaned and sterilized. Read below for explanations of your off flavors. Solvent Solvent off-flavors have a pungent, acrid aroma followed by a harsh, burning (not warming)...

Who takes a PH reading of their water and at what points do you test the PH? What PH should you aim for when brewing a beer?

Northern brewer says to use 105 grams of brown sugar to carb my current beer. Do I prepare the priming liquid the same way I would when using corn sugar? Eg 105 grams of brown sugar 1cup of DME boiled in 2 cups of water then left to cool then added to bottling bucket prior to transferring beer?

Could I batch carbonate with brown sugar? Would I still have the same effect or would it be poor carbonation.

What kind a flavors and aromas are you aiming for? That's some decent hops but you might be able to simplify the hop regime and get a better yield and save some money in the process.

Check out the recipes section. I'm sure you will find all you need in there.

So the big question hot or not. What's best for bottle carbonation. A warm temp say around 18-24 degrees. Or a cool temp around 10-17 degrees. And what's best for carbonation, batch carbing or carbonation drops. Which one do you use and which results have been or would be more...

I went to a tasting once where they had brewed the same wort 8 times just pitched different yeast. The starter wort was a hefeweizen. The M27 was one of the yeasts used for one of the beers and I was extremely surprised at how it converted a beer that should have banana and clove flavors, to...

If brewed right will be the same.

Can't follow the link seems to be disabled.

So my question is how will Amalyse enzyme affect a beer. Basically I am wanting to brew a Saison with a combination of wine yeast and beer yeast for a different taste texture and smell however I don't want to brew the beer pitch the yeast with the amalyse enzyme then find out I just ruined the...

Also sounds like you should send me some lol. That sounds awesome what grain did you use for your black IPA?

Any one know where i can get this stuff from? convertase AG-300. Used to break down the complex sugar chains in beer wort. Commonly found with wine making though.

Thank you that was very helpful.

Hmm I'm looking to get specifuc results using the wine yeast, and FYI there are plenty of examples of wine yeast being successfully used in beer brewing, one for example is NZ's Moa breweries, they use champagne yeast for some of their beers. Prairie Artisan ales in Tulsa - they use a wine...

Anyone?

Sounds like you need to send some to me lol!

I did a black IPA with simcoe and Nelson Sauvin! Holy WOW! Amazing combo for sure worth it.

Chuck the lot including the bucket there's no point waiting for melted plastic mead. For your future attempts I suggest you plan properly take your time and think about what your doing. With correct planning and the slower approach the better the end results. Oh and note to yourself plastic...