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I started brewing a lager today using Saflager W34/70 yeast. This yeast ferments best at cold temperatures (between 48 and 59 degrees Fahrenheit). But I accidently introduced the yeast at around 80 degrees F. I've put the fermenter in an old fridge so the temperature is slowly coming down but my...

Yep, that's what happened to me when I tried brewing the coopers mexican cerveza. I did it in the summer with the fermenter in the garage. Temperatures got to about 100 degrees fahrenheit. The whole brew ended up tasting like apples. Fortunately this time i'm going to make a german pilsner and...

More sugar =)

I'd probably say that because beer with a smell or taste of apple cider is a sign of contamination. This happened to my last batch. It smells like I added apples into the brew or something. It would have been done before by somebody but I'm guessing most people wouldn't want to create a beer...

Hmm I think that's perfectly fine what you did. 1. I think propane burners are better but electric stoves would work just as well i'm pretty sure. 2. 10 minutes of rehydrating the yeast is fine. I'm pretty sure 5 minutes is the bare minimum. Don't take my word for it though. Infact...

I'm on my 4th batch using coopers malt extracts and they all taste the same. Each one has been a different style. I'm moving on to something else next. At my local home brew shop the lady said that people don't tend to buy the coopers extract cans over here. They seem to be really for beginner...

Aren't kegs made from aluminium?

Haha yeah that's a coopers fermenter indeed. Do they sell them in the US? I am pretty dead set on using the oil can because it didnt cost me anything and I like making things myself. You're probably right about getting a proper airlock for it just to be safe. I'm just worried about the actual...

What things have you guys used as fermenters? I'm planning on using this as a secondary fermenter if it is safe to. It's a 20L barrel that contained vegetable oil. I got it from work cos they said they were going to throw it out anyway. It's perfect cos it even has a little tap at the bottom...

Also there is no bubbles left in the fermenter. You know how the sugar and yeast slightly carbonate it in the fermenter. All the bubbles are gone. But this is normal right? Since it's been sitting there for so long it kind of goes flat again. As long as you prime them with sugar in the bottles...

Ok so my mexican cerveza finished fermenting. I bottled half the beer in the fermenter but it was a bit cloudy so I thought "I want to make the rest of it clear". So I left the other half of the beer in the fermenter and stuck it in my beer fridge in the garage because I heard that cooler...

Haha thanks =) All the symbols and pictures are just from microsoft clip art to avoid any copyright... including the crown =)

I made this label today for my upcoming batch. I want it to be my standard label from now on but for each style of beer i'll have a different design in the middle.

I really want to do a secondary now just to see what it's like compared to my other brews i've done. But also i'm a real fan of clear beer so I think I should do it. The problem is that I dont have a secondary fermenter yet. Is it possible to transfer all the beer to a big bucket, clean all the...

...I've never done it before. I know it involves transferring the beer to another barrel. Is it the same kind of barrel as the primary fermenter? like with an airlock and everything? Do you need more yeast? What does secondary fermentation achieve? Thanks :)

Thanks for the info. I don't have a home brew book yet but I think i'll definately need one soon because the only instructions I use are the ones that come with the kit and it doesn't really go into much detail. About the barrel. Yes it's a screw on lid fermenter. It's a proper home brew...

Thanks for the help guys =) and yes it has been very vigorous. The airlock was bubbling very quickly for the 2 days. Also what do you mean by aerating the yeast? In my kit instructions it just says that as soon as you sprinkle the yeast on the wort, to screw the lid on straight away. Do you mean...

I'm making some Mexican cerveza at the moment. The airlock bubbled for about 2 days and then stopped. My initial reading was 1.039. Day 3 it stopped bubbling, day 4 I took a reading of 1.011 and day 5 (today) took a reading of about the same as yesterday (maybe a bit closer to 1.010). So there...