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I did spill before adding the water. The extract was dissolved in between 3-4l of water and spilt while pooring into carboy. The spillage amount is hard to say, but suffice to say there was a decen t mess left to clean up from the kitchen floor. Maybe 500ml? Who knows. the malt wad mixed...

OK so, I have brewed this all up and everything went without a hitch, untill i went to pour through the sieve for aeration. This caused a bit of spillage and as a result the OG was about 1.036 instead of what the recipe suggests which is 1.046, so it looks like I am going to be stuck with a...

It was suggested in another thread that if you are not adding hops then it is best to just dissolve lme and dme in boiling water. That way you do not risk darkening the brew, and will not loose as much of the finer aroma notes through boiling. Having said that, the book I am referencing...

Cheers for the info The oranges I have a sweet navel orange, so I guess I will add some of the white pith in to aid in bittering. So for method I am thinking of doing something like this: crush coriander seed, bring say 500ml of water to boil and then add coriander seed, bring back to boil...

where do you get dried orange peel from? or did you peel and dry it yourself?

I got a recipe from the book "Brewing crafts" by Rodgers-Wilson which calls for the following ingredients: Black Rock Whispering Wheat bear Dried wheat malt 1kg Coriander 15g Orange peel zest 2 tbsp Safwheat yeast I have been to my LHBS And picked up the following: Black Rock...

Also a designer here. Personally i find logo creation one of the most fulfilling tasks in design. Whoever you end up going with, make sure that they are actually designing a logo, and not just creating a pretty image for you based on your own personal tastes. Make sure that they ask probing...

Can you tell us a bit more about your proposed target market, your point of difference, what makes your brewery unique, and what you are trying to communicate through your logo?

Here is a label I threw together for a grolsch clone that I bottled today. Designed the label for 9 re-uses. That is probably a little optimistic, but we will see how we go And on the bottles:

So general consensis is, there is little harm in bottling, giving the beer a few days to carbonate, and then storing in the fridge for a month or so before consumption. How long after bottling should I allow for carbonation given that fridge temperatures are going to make life hard for the yeast.

I have a somewhat grolsch esk lager on the go that I fermented at about 11 - 12 degrees, once the SG had reached 1.018 I moved it to a warm room for about 7days, after which the SG was 1.014 since then it has been sitting in a slightly cooler part of the house (about a week), and I am...

getting towards the end of fermentation now. has been held nicely between 19 and 19.5 degrees C should I be incorporating a diacetyl rest into the brewing process? if so, what temp would you recommend dialling in? Cheers for the help :)

Yes I meant 19.5 degrees. Sorry for the typo. I ended up pitching when my sensor read 18.5 degrees. By the time I had finished it read 17.5 degrees, but soon came back up again once I had sealed everything up.

I am currently doing an all extract IPA which I dissolved in boiling water and then topped up with refrigerated water. The resulting temperature was 54 F so I am now slowly bringing it up to 67 F (optimal temperature for the yeast) by sitting it on a heating pad before I pitch. Is there any...

Thanks for the advice guys, I mixed it up today and just used the standard kit so that I can get an idea of what results that achieves as a base line, and then if I like it make modifications from there to my preferences in future batches. I mixed the LME in about 5 Litres of boiling hot water...

Hi guys, I am about to get started on a batch of muntons gold IPA, and was going to just do the standard straight brew as per what is suggested on the packet, but am having second thoughts. while rustling around my gears I noticed a packet of "Coopers brew enhancer 2" that I inherited with...

No back sweetening yet. I will probably use unfermentable sugars if I sweeten anyway. I was cleaning out teh carboy this morning and the smell was really really strong. Got me wondering it is really was the campdon? what other things can cause a strong sulphur smell?

So should I bulk age without an airlock for a while, or just leave them for 3 -6 months and then just see how it smells before bottling? Also, should I add potassium sorbate? Or should they be all good as is? (960 sg)

what about using a non fermentable sugar?

Hi everyone, hoping for some help here: I have just racked my kiwifruit wine ready for bulk ageing, but have encountered a rather strong sulphur smell. The taste is not effected so much, but it is definitely present in the smell. I previously had some kind of infection in this...