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I'm throwing this out there for discussion as something I don't really understand. All I know is beer comes to the pub in an aluminum keg. There is CO2 cylinders involved. So, from standing at the bar on a Saturday night watch the guy pour a pint... I'm thinking... The keg comes flat...

I found two calcs... Based on: * 23 litres beer * Temp: 22C * Target volumes CO2: 2.7 One gave me 174g the other 189g. Sounds fair enough to me. About 6 oz in old money.

1 oz = 28g, I believe. Never understood fluid ounces though :) EDIT: Google 1 ounce = 28.3495231 grams

Yea, I'm quite excited about this one. It's my.. * first attempt at an actual style * first non-kit recipe The previous 'experiment' consisting of Cooper's Draught + 500g Crystal + DME is slowly shifting from deep brown to deep red. The brown had me worried, but the red coming through as it...

Is an FG of 1.016 roughly right for an extract red ale? I'd like to bottle it on Saturday or Sunday when it will be 2 weeks in... if the FG is still 1.016. The krausen dropped on Monday night and the FG sample was last night (Tuesday). What I want to ask is... now the 90% bulk of...

A lot of city water is only filtered through 3 meters of peat or less charcoal. The only thing that would concern me with well/bore water is how long has it been sitting still after it has been filtered through all that rock/sand. City water has chlorine (etc.) added to help prevent bacteria...

Did you per chance boil the Coopers can of stuff? Just looks dark for coopers lager. I boiled a Coopers Real Ale for about 2 minutes and ended up with a brown ale. Still tastes fine, just looked like stout in the FV, dark brown in bottles, but it's slowly lightening up to a deep golden amber...

No bottling bucket here. I could syphon into another primary... if it's available that is. I know PET bottles survive a LOT more pressure than glass, but that means if an imperfection in the moulding (and these have visible imperfections!) causes the bottle to fail there will be a lot of...

Until the yeast take it over it's just a big bottle of sweet nutritional bug food.

Okay, I think cause I have been drinking my beers too green and not really giving them enough time to carb and condition that I'm over compensating with too much priming sugar. Trouble is I may be going to store them longer and I'm concerned about the bottles. I have one bottle of my coopers...

So for process I'm thinking: Raise about 12 litres of water to 155 Steep grains for 30 mins Add 500g DME Bring to boil/through hot break Add 14g hops Boil for 15 minutes Add 14g hops Boil for 15 minutes Add remaining 500g DME Crash cool in sink of freezing flowing water to 20-24C Take OG...

Do you think that 100g steeped at 155F for 30 mins is right for the caramel malt?

So, I'm stepping down to 5 litre demi-johns, so I can experiment some and maybe try a lager. To test the process for making small batches I have run a recipe through beer calculus... Batch size: 10 litres Boil size: 10 litres Boil Time: 30 min 1Kg of Extra Light DME 250g Corn sugar...

I too am a green beer drinker. My pipeline is however getting going properly. I ordered a third set of 2 dozen 1 litre bottles, giving me a bottle capacity of 72 bottles (or 15 gallons). However, one think I'd recommend, while you sort out a pipeline and waiting on it coming up to capacity...

I think different people brew for different reasons. There are those to whom home brew is a cheaper way to get beer in good quantities for parties etc. Where having an alcoholic beverage that's drinkable is far more important than aging over the process to produce nice "craft" beer. It's like...

Well I bottled it on saturday and immediately regretted rousing it as much as I did. It's going to leave a wad of sediment in the bottles. FG on Friday was 1.016 and same before bottling on Saturday afternoon. Though the plus side is the bottle pressures have gone up very quickly as there...

I'm thinking the only way to try this is with 2x 1 gallon (or 5 litre) demijohns. I can sacrifice the beer fridge.... yes you read that right... It will hold 2 x 5 litre demijohns or 10 1 litre bottles, and I can control the temp reasonably well. My actual beer can move to the kitchen fridge...

One thing that occurs to me, as I progress through more custom/higher level brewing techniques is that these kits are made with a kilo of cane or corn sugar, not additional (extract) malts and hops. Cane/corn sugar is (I'm told) much, much easier to ferment for yeast than malt extracts. The...

Can fatty acids not come from many sources? Notably DNA, RNA and general biomass?

I'm tempted by this... 2.5Kg Malt extract 0.5Kg Corn sugar 50g Saaz hops (60min) 15g Saaz hops (5min) WYeast Bavarian Lager activator pack. Irish Moss I think I have a place I can get 10-15C temps for fermentation. The rest period is easy, move it to a warm room. It's the cold crashing and...