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I made a Coopers lager kit with 1kg of honey. It was quite nice. It was quite thin obviously but it had a subtle honey flavor that I really liked. Got to make it again some day when I do not feel like doing an all grain BIAB. I haven't had much luck with Brown sugar myself with kits. But then...

In a country where a 4-pack of Guinness, 0,44l cans, costs 14€ and 40 cents the answer is HELL YES. It is a massive cost saving especially if you start with cheap BIAB equipment.

Yeast is alive thing, it reproduces. Thing is, less cells you have the more time yeast spends reproducing instead of fermenting, which may lead to off flavors or, in worst case scenario, contamination if another microbe manages to take a hold before yeast gets strong enough.

Contrary to the naysayers here, there is nothing wrong in using clear bottles as long as you keep them away from sunlight. Which most of us probably do, in a closet or a fridge. Anyway, those cheap clear bottles are usually meant for water, juice or wine and therefore made from rather thin...

Quoting myself, after checking a few Doppelbock recipes they aren't all Munich after all, just majority of it. Couple of pounds of pilsner or 2-row malt is also used.

You get better conversion with lighter malts but if your recipe calls for all munich then go for it. Isn't Doppelbock all munich usually? It may not convert as well as light 2-row or Pilsner but brewing heavy beers is certainly not a problem.

Brulosophy did test this. IIRC it does not affect the end result clarity jut the beer does clear up faster, probably because there is a bit less crap to settle down in the bottles.

It does not really go bad by just sitting around and you can recycle it a lot. As long as the pH level is below 3.5 or so it is good to go.

First you need a fermenting vessel with an airlock. Usually you can find 6 gallon / 30 liter plastic fermenting buckets quite cheap and they work well. Bonus points if it has a spigot, it will reduce the need for siphon, for now. Coopers Real Ale or Lager kits can be found in super markets here...

40% dextrose and 60% seems to be a ratio close to Kit and Kilo canned beer kits where people often use 1kg of sugar as an adjunct. People (including me) have made quite decent beer that way too although it is recommended to change the sugar to DME when possible.

Jesus! :eek: This is worrying. As a fan of british beers and especially porters I want to visit England (or any British country) and do a pub round, taste local delicacies while they are still fresh and on tap. :(

Bad beer is better than no beer. So while I have grown out of most Finnish macro bulk lagers I do not hate drinking them when available. But I'd rather not buy them myself unless there really is no other beer in the shop.

After a lot of googling the style of beer that I am after is simply Imperial Pilsner, or Strong Lager. Now I lack the means to do a proper lager but I may be able to cheat with Saflager W34/70 yeast. I just came up with this recipe from my head to try something out. 23 liter batch 6,5kg of...

I figure these kind of beers are popular in many of old Soviet countries, maybe in Russia itself too.

In my previous job I had a friend from Latvia who visited his home constantly and brought me their local beers as gifts all the time. Not only did the 1 and 2 liter PET beer bottles become handy for my own homebrews their original content also kinda made me a fan. Miezitis Stripais and Muizas...

Nothing prevents you from using them but you may not like the results. Turbo yeast are notorious for bad flavors. They are meant to be distilled which leaves most of the bad tasting fermentation byproducts behind.

There was probably a leak in the bag and it has sucked moisture from the air and it formed a brick. Heat some water to a boil, take it off the heat and try to dissolve the brick in it.

Dont worry about overpitching, you need to go way overboard before it becomes a problem. Even SLIGHT underpitching is not a big of a deal because yeast is alive thing that replicates (your fermenter is essentially a one big starter) to fill the missing cells on its own.

Session strength ales that I ferment in room temperature, 2 weeks minimum. If I get a reading that indicates that it is definetly finished (~1.010-1.012 ballpark) I may bottle immidietly without taking another reading. I'm not saying you should do this, but I am using PET beer bottles so I am...

With bottling wand it is easy, fill the bottle almost all the way to the top and as you pull the wand away it leaves roughly 1-2 inches in the bottle which is good amount of space.