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G'day Jeff, Welcome aboard. Most of the Guys and Gals on this forum are really knowledgable and happy to help out with a problem or just chat about beer, cause lets face it thats why we are all here. Always remember there is no such thing as a dumb question. Cya round !

G'day Ken, Welcome aboard. Most of the Guys and Gals on this forum are really knowledgable and happy to help out with a problem or just chat about beer, cause lets face it thats why we are all here. Always remember there is no such thing as a dumb question. Cya round !

Wow.. Chill mate! No if you go back and read it agian you will see that it is simply solid information and an opertunity for people to post their thoughts on this somewhat extraneous practice. It is not as you have indicated an attemp to make people feel stupid and if you read peoples responses...

IMHO dry hopping using plugs is the way to fly but i guess there is no reason you cant use pellets. Just do it after you have racked !

Or secondery fermentation and conditioning times for that matter!!!:drunk:

Fair point !!!!! I have been reading articles and watching you tube articles recently that are obviously using prehopped kits and they are boiling them. Just to clarify, I am a mini masher myself so don't buggerize around with prehopped cans much anymore but there are quite obviously plenty...

The doco sertainly was not produced by 20th Century Fox and a couple of his points / practices were ....well ....questionable. Having said that though, I recon he achieved what he set out to do. Show newbies just how easy brewing can be and he used an extreamly popular world wide media to do it...

Hum...... that is so random it is probley going to turn out to be solid gold. How cool and forgiving is the sacred art of brewing!!! You couldn't stuff it up more if you tried and yet you still end up with necture of the gods!!!! Well done keep us posted on the final result. Better still, if it...

Why are people still boiling their extract cans, if not only to sterilize. The real problem with boiling extract cans is that they, more often than not, are hopped at the time of manufacture by using Iso hops. This is done as a cost effective and quality controlled way of ensuring accurate IBU's...

There are many reasons why your ferment has appeared to complete. You need to remember that yeast like any living organism has a metabolism and prefered living conditions, in addition to this different yeasts behave differently. Therefore comparing different types and strains of yeast can be a...

My point exactly!!! Some styles require higher levels of calcium ect. Therefore if the distilling removes all the minerals, as you pointed out, then it is going to be inappropriate for some styles. Good luck:mug:

My point is you don't know the profile of the water in the first place. There is much more to a water profile than a ph reading. Infact ph is just one concideration of many when assesing a waters suitability for any given style. Might be worth your while looking into. A starting point might be...

I highly recommend obtaining a water profile from the bottled water company. Chances are if they are distilling the water there are bugger all minerals and other nessisary elements left in the water. The only thing water that soft would be suitable for is Pilsners. I would reconcider the use of...

I must concur with my fellow brewers comments and also add that with that much yeast in a 3 gallon batch you should concider the possibility of nasty flavors due to autolysis. That much yeasts means a big yeast cake on the bottem of the fermenter and thus dead yeasties. My advise , Don't do it.

Forget using bottled water. The cost over even a modderate amount of time is significant and the cost over the longer term is ridiculous. Combine this with the fact that unless you know someone who knows someone in the water company you are not going to be able to get a complete water profile...

I am planning an AG in the next few weeks however when I costed the recipee it appears that the AG is going to cost approximatly 2-2.5 time the cost of the equivilate size extract. Does this sound right?

I have a Hoegarrden clone conditioning at present in PET Bottles and am frustrated that after 3 1/2 weeks still have no carbonation. Does wheat beer take longer than barley based beers?

How did you bottle it if it was not competely fermented? I assume only the clumps would still be fermenting so as soon as it was bottled the fermentation would stop (assuming no clumps made it into the bottles).

Unfortunatly I dumped it in. I took it of the heat but obviously didn't stir enough. I normally add the malt to cold water and mix it in then bring to the boil but this time I tried something different. Oh well I guess you live and learn. There were still clumps when it went into the fermenter...

Has anyone else noticed that when you add malt to boiling water it clumps up! How long will it take to desolve? I have pitched the yeast and sealed the fermenter and dont anticipate any dramas but will this affect the final product?