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I don't know what hop was used in the kit as they don't state on the can just says malt hops and water

alternatively you could buy a 15 inch thermowell and install that into the lid of your fermenter along with an airlock grommet to go in the hole you just drilled and put your temp sensor into that to get actual readings of your beer temp.

Ok so I am slowly gathering stuff for my next lot of beer and as per title I am going to be making a pale ale which involves a kit as I am not quite ready to start playing with hops and straight malt yet. Last brew I did was a coopers real ale kit that I used table sugar instead of dextrose...

Just a progress update with my first ever batch of wine it is currently in secondary fermentation for the next 21 days (already been in secondary for 9 days) I just bought myself a pH tester and did a pH test on the wine and it came in at 3.1 on the tester which is within range so this is going...

Hey thanks for that suggestion I will look into that when I have some extra cash to spare, as for being careful when putting the fermentors onto the higher shel I certainly will as I don't want to do my back in only time that shelf is going to be used is when I am making wine which I do in...

Ok having my fermenters sitting in the dining room while fermenting I feel wasn't such a good idea due to exposure to direct sunlight during the day and now that we are coming into winter we will be starting to use the wood stove and that thing is dang nasty with the heat it spits out its an old...

Haha we might do but I mainly go for the pickup only auctions then I get a better chance of getting a good price, I recently scored two fermenters, a heat belt, heat pad, 40 flip top bottles in crates, hydrometer, brewing spoon, paint stirrer (attach to cordless drill and stir the brew when...

That is a good set up mate (I am up in the Waikato by the way) like you I am a newbie to this as well and just finished brewing and bottling a coopers real ale kit. At the moment I am in the process of making some room in the garage to brew out there instead of having my fermenters in the corner...

hope I get more than 17 more good ones lol, my first two I brewed about 8 years ago first one tasted absolutely foul and the second one tasted worse than the first one and it made your mouth go numb so I poured it all down the drain and sold my brewing gear. 8 years later I am giving it another...

Hey thanks for that pointer I just went out and shut the refrigerator off and pulled the beer out of there and covered it with some cardboard to keep the sun off it to let the beer come back up to the temperature inside the garage as I do not want to screw this up as it tastes so good.

Ok this is from the third batch of beer I have ever brewed and is my first successful one, I just had to have a taste test after 1 week of carbing up in my old fridge that I have out in the garage where it is nice and cool even with it turned off. I carbed half of the batch with soft brown sugar...

Ok one lesson learnt so far and that is not to use CL23 yeast if you want to keep the flavor of the fruit you used and you don't want a dry wine only discovered this when I had a taste while racking into the secondary fermenter that the yeast had stripped out the flavour but the wine still...

I just found a thermowell on my local auction site so bought a couple of them they are the pacific stopper ones for carboys but pretty sure they will work ok in my fermenters they are 15 inches long so perfect for putting through the lid with enough length to get right into the wort.

I am not going to bottle it straight away my intention is to leave it for another week or two to let it settle before I bottle it as I do not really need that fermenter in a hurry as I have a spare one available to rack my wine into tomorrow night, however I did put some of that beer into a...

That is exactly what I was getting at just because I asked about a particular gravity reading I was wanting to make sure nothing had gone wrong with this beer especially when my very first brew came out tasting like bananas and then my second brew tasted god awful and had very high alcohol level...

Well you are wrong about me rushing I am more than happy to let it sit longer I asked the question because I am still new to this and wanted to make sure not have people tell me that I am rushing had you have suggested to let it sit longer I would have been all for it but to try and tell me...

What makes you think I am rushing this brew I mixed everything 6 days ago took a start gravity reading and pitched the yeast and left it alone for the week at room temp to ferment and only checked the gravity of it last night and again today, this beer isn't a high alcohol beer I purposely aimed...

I always weigh my stuff even when cooking I do not take it for granted that what is in the package is the correct weight hell I even have measuring spoons that measure pinch, dash and smidge lol

I have got carbonation drops to use in the bottles and I will be bottling the beer in 750ml swing tops that I got with a bunch of used brewing gear for a dirt cheap price through our local auction site even though I did buy a brand new fermenter the day before I scored the other stuff and now...

Beer has been in the fermenter for 6 days start gravity was 1.036 as I was aiming for 3.5 - 4.0% alcohol content I don't just go by the airlock I do also check with the hydrometer