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While I was mixing the wort. Just before pitching the yeast.

I have just put down a pliszner but have done something a bit dumb. I have added extra hopps to balence the extra malt I put in as well. The problem is I miscalculated and added twice as much Saaz Hop pellets to my boil as recommended. Now three days on and my fermenter is bubbling away nicely...

Yeah, Definatly put the drops in. Two in each 700mL bottle. Should I use new lids each time.?

Yes .They have been in the bottles abot 3 weeks. I rinsed them well after sterilizing but didnt allow them to dry after rinsing.

I have just reused my PET bottles for the first time. Washed and sterilized well but for some reason my latest brew is flat as a tac! Why ? It tastes fine ....Just flat. Could it be because I didn't allow my bottles to completely dry after sterilization? Has anyone got any thoughts on...

Thanks for the tip. I assume you mean freshly zested orange peel but what do I do with the corriander. I mean do you chop it finely or mash it with a mortor and pestal. Do I need to steep it like grains and hops. I dont imagine I can add it whole to the fermenter.

I am about to make my first wheat beer! Then it dawned on me... What yeast do I use ???? lager, ale or is there a wheat specific yeast. P.S. Im hoping to make a Hoegarrden copy. Any advice would be welcome.

I concur with all my esteemed brewers ( and the occasional P!ss heads) comments. Don't sweat it, let it mature a while. I'll be fine.

Your OG sounds about right (for a pils). I have made this one a couple of times before with differing levels of success. The last one I did was by far the best. In my oppinion the Two most critical aspects of any lager or pilzner are First and formostly yeast. Make the extra effort to get some...

Does anyone have or know where I can get a recipie for a Duval? I love the beer but honestly have no Idea where to start with this one. Cheers

Hi guys I'm at that temp point right now. It's an above average temp Aussie summer and I am having an absolute nightmare trying to The days are getting up to 100 - 110 F. How can I get my hands on a wort cooler ?

Well, after repitching the yeast 4 days ago I have had very little bubble activity and everything seems to have stopped now. So without wanting to re-ignite the rather heated recent debate on the pros and cons of the hydrometer, I am planning on taking a reading tonight with a view to bottling...

Not a problem at all! Plenty of people do that. Just remember to keep it sealed with an air lock (create your own if you need to, It'll only take a minute or two) and you will need to use a racking cane or a similar styled syphon to bottle it but in answer to your question...Go for it, Plastic...

AAHHHHHHHHHHHHHHHHHH........... What the ??????? I repitched the yeast and gave it a stir...whoooshka! Looks like I poured a bottle of detergent into a spa bath.... :eek: What now..... is it dead gone ..... I put the lid back on and refilled the Air lock... What do I do now...

Damn !!!!!! But thanks anyway

Formula is quite Simple Og-Fg/7.46 + 0.5 ( allow the .5 for priming sugar ) eg 1035-1006/7.46+.05= 4.38 %

How long should I wait till I repitch my yeast. The senario is as follows: Yesterday I put everything into my fermenter and then pitched the yeast. I new that the temp was a little high but fearing bacteria getting into the wort I pitched the yeast at 28 degrees C. As expected nothing much...

Good tip!!! More beer Less stress = More fun. I'll give that a go. Well I'm off line for a week or so on holidays. Merry Christmas!!! Hope everyone stays safe over the silly season and gets lots of new brewing toys for christmas. Looking forward to hearing all about them.:D Cheers

I'm extract brewing so I'm not doing a partial Mash, full mash or AG. Tin of extract 1kg Dextrose 500 g dry Malt extract 2 ltrs boiling water (plus any additional hops if desired) 21 ltrs of water and yeast.

Here is one that has me stumped ! How can I accuratley predict what my brew water / Wort temp will be. For example My boil temp is say: 95 degrees C My water temp is: 20 degrees C What will my final temperature be hen the Two are combined? Is there an online calculater for his sort of thing...