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For stirring your boil you can use anything that will not impart flavor to the wort (so probably rules out passedpawn's dong). I often use a large metal whisk as it is most effective for getting malt extracts dissolved in. For a mash, you want a beachwood paddle, or failing that a large...

You will need a refrigeration with thermostat control to hold your fermentor at 45 - 50F (check the package) to use that yeast, if you don't have that the coopers fromunda (you know the yeast from-under-the-lid) is your best bet.

Yah that's pretty much what I do with HMEs (Coopers and Mr. Beer). Also the Thomas Coopers select is a better line. They are truer to style. The Coopers European lager is and Australian version of a European lager. I believe that the Select Pilsner kit comes with the Coopers Lager yeast too...

I keep both my fermentors in a cabinet that has black plastic over the openings, that I then close the cabinet doors over, and clamp shut. This A: keeps out light and B: keeps the temp from bouncing around when the furnace kicks in and heats the room up.

Unlikely that's just what Mr Beer tastes like at that point. It will bottled condition out.

That sounds right. Did you use the booster? If so its not going to have the body it would if you used the pale export UME or a bag of DME. HME + Booster = 2 weeks HME + UME/DME = 3 weeks Also a lot of people even hard core Mr. Beer fans think the Mr Beer West Cost Pale Ale tastes...

Eeeekekkkk is right... Just looking at the first frame I am afraid to watch the video. But seriously why? Available at the grocery store down the street: Coopers Kits Asort Vars. Coopers Beer Enhancers 1 and 2 500g bags of gold DME 1kg bags of corn sugar coopers yeast assorted wine yeasts...

Aussies also ferment their ales warmer (about 75F), and have lager strains that can go up to 69F. Temps that make most of us cringe are the norm for them. I think in general they look for ways to live with high temps vs pay for cooling. Letting it sit over night to cool probably started as a way...

I wouldn't reuse the caps for beer (soda yes if being cheap), once you seal the caps the plastic ring or plastic/rubber seal gets compressed/dented/crushed and wont really seal the same again. if your reusing caps that could be the issue.

or when you're half asleep on your way to bed.

huh my mind went somewhere else there :p (sorry for the OT)

just go buy a homebrew kit - one at the grocery store down the street is 49.00 bucks and includes primary bucket, and plastic carboy secondary (as in this should be your second primary you wont need a secondary for a long time), and most everything else you need except bottles and the...

Its generally a lot less awkward to move a carboy with an airlock then one with a blow off hose and bucket when it comes time to bottle.

I do the same with PET beer bottles, but I think snug is more than enough. maybe different cabs, the caps I get from my lhbs have a rubberish insert (because of this I don't reuse them).

I have used plastic for years with soda and beer. unless you are reusing pop bottles you don't need to tighten them with pliers [small embellishment, i actually use one of those rubber grip mats to do it]. The issue here is the 2.5 weeks = not long enough particularly if you used something like...

interesting. isn't cold crashing a better option over all? wouldn't swirling risk oxidizing the beer? or is the assumption that the co2 blanket on top will protect it? personally i cringe every time i so much as disturb the surface of the beer. my wife jokes that i am cradling my baby when i...

yup looks like rehydrated hop bits and yeast bubbles (probably stirred up from the bottem when you swirled it around) why did you swirl it? i have never heard of that before.

Just thought i would post a quick update bottled this a couple days ago. tastes great no stopper flavor. tastes alot like the blackbear ale from bear brewing before NorAm brewing got their gruby mitts on it. (NorAm is the local macro brewer in town they bought out most of the craft breweries...

Thanks for the info. I normally just start with the batch volume in the boil and top of with refrigerated brewing water. This gets me down to pitching temp without needing to use ice with this size batch. I enter that into beer smith, so i think its accounting for that for me... Will double...

I'm planning my first partial mash (BIAB style) I wanted to run the recipe by hbt and ask a couple questions. I have read the Easy Partial Mash, Easy Stove Top All-Grain threads by DeathBrewer and the BIAB thread by Seven. Should I do a sparge? I'm not sure this style needs it but this is my...