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I have recently had a similar problem due to it being winter in Australia currently. My pilszner went 17 days in primary and then took another 20 days to carbonate but I think this would have to be the best brew I have done. Dont sweat it. It will be fine give it time.

Don't go putting it somewhere hotter. The last thing you want to do is create an environment for a flash ferment. It will taste terrible. It will be fine just remember to get 2 good (consistant) readings over two days. Bottle or rack as per normal and screw on that lid tighter next time...

Yes but dont forget LME is 10% less potent than DME. Personally I use both and generally am pretty liberal in my use of DME. If the recipie asks for 500gms I will use 750gms to bump up the alcohol percentage but remember if you do that you will need to experiment with different hops to balance...

Yeah, It is only the third time I've used these lids and othe second time I've had flat beer. I asked around and everyone seems to get quite a few uses out of thier plastic screw tops so I disregarded this as a cause. However in an attempt to rule the lids out completely I screwed the lids on so...

Recipie : Morgans Golden Sheaf Pilszner Time in primary : 17 Days Type of yeast : Saflager s-23 Brew temp: 9 C Storage temp: 19 C Bottle primed with 2 carbonation drops 12 days ago.

Has any one ever primed twice? Can it be done ? I have again opened my latest brew only to find that it too is flat. I have gone back to square one and meticulously followed every step by the book and still have very low carbonation, there is some but very little. I have come to the conclusion...

Appoligies all I stand corrected. I guess you cant belive every bit of advise you recieve on our forum. This is where I was advised of these acronyms.

Perhaps, however it appears that DME and LME are double entendres as many theads on this forum use the term refering to Dark and Light malt extract.

What are the benifits of harvesting and reusing yeast other than cost. If cost is it then for the sake of $4.95 its hardly worth the hassle. I mean does yeast get better with age?

Cheer mate, greatful as always. There is yet to be a question that cant be answered on this site buy my esteemed fellow brewers

Mate one of the golden rules of homebrewing is when brewing you must have a beer in your hand. It not only calmes the nerves and makes the whole experience even more enjoyable but also serves as a reminder why we take the extra effort and pay attention to the "one percenters" ( those small...

OK if I am making Pils and priming with DME will this not spoil the finish ? Is it possible to prime with LME( to maintain trueness and consistancey of the Pils flavor/ finish)? About 180gms in 22L sound about right?

Who uses what ? Dextrose or carbination drops

What is everyones opinion on bulk priming ? I've never really seen any advantage but some swear by it! Am I missing something ?

OK Nice banta fellas but lets keep it about beer remember !!!

Don't know about the wine but the beer may exhibit some undesirable fruity esthers but thats about it, not great but still drinkable depending on what you are brewing ?

Cheers mate, I was prepared to be a bit more patient and try a a low temp brew as I am usually fighting temp the other way ( Australian summers are not good for brewing) but I'm simply not that patient. Sound like its time to buy a warming plate !!

Really !!! That long ??? I was expecting another couple of days but wow!!! I'm using the tried and true saflager-s23 yeast. The ferment is very slow but not stuck. On their web site they say it will ferment at 9C but I have heard anecdotal evidence as low as 4C.

Well that is a an interesting one because it will depend entirely on the stain of yeast you are using and what you are brewing. For instance if you are brewing a Lager with a good quality yeast like saflager-23 than you can (and I have) pitch your yeast as low as 50F but if you are brewing an...

Does anyone know if there is a rule for temp vs. time in fermenter. The reason I ask is this brew is the coldest I have ever brewed (aprox 5-7 C). Normally at 25 C it is completely finished after 3-4 days but the one I have down now is still going after 8 days. I obviously am going to use my...