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lol bosco i think that 1st video is the way the instructions told me to do it i got flash back of when i started the brew and think thats actualy why i binned the instructions i boiled my my wart added dextrose then added it to fermenting bucket as to me this seemed a safer option also it says...

hi bosco thank you for reply i will continue to take readings over next few days right now i am still noting a bubble from lock every 2mins so i dont want to open for atleast a couple of days to see what looks like but there is noticeable krausen at bottom with i can bearly see through the...

thank you tek i was thinking about adding less water i will try that next batch which will be coopers amber malt i have just about stopped getting bubbles from this one now should i just leave it to sit then bottle it on friday is there something i have to do to kill the yeast off because i dont...

right now i only have the farmenting bucket its in but it has spriget with tap and a bottling wand should i by a pressure keg for priming it after fermentation is complete and do you think the final gravity reading will be below 1.000 and if so is this bad?

im on day 5 of fermenting my coopers lager malt extract i have used brewing sugar and the yeast that was provided but added around a tea spoon of nutriants the day after nutriants where added there was alot of fermentation taking place the starting gravity was 1.040 and day 3 i took a hydrometer...

im on day 5 of fermenting my coopers lager malt extract i have used brewing sugar and the yeast that was provided but added around a tea spoon of nutriants the day after nutriants where added there was alot of fermentation taking place the starting gravity was 1.040 and day 3 i took a hydrometer...

not to sure if i want to use this stuff at all to be honest unless its for something simple like a cheep wine or something

thank you face eater feel well better now

thank you jesper do you think im best sterilizing long spoon and pushing the blobs into the wort a bit more ?

i have just been given some 48hour turbo yeast i do not want to waste some good malt extracts that have have making beer with it as i have been reading that beers and lagers prefer a long fermentation does anyone have and ideas or recipes i would be best using this type of yeast on ?

i was trying to make a wine using fresh squeezed grape juice and half a 1 kg of dextrose but went bad so just binned it but learned a few things while doing it so not a total loss

hi i am on my 2nd day of a coopers lagar brew the bubble lock has yet to bubble but it had foamed up inside and on top of the foam there is spots of what look like mold but which might just be yeast i am new to homebrew and just wondered if anyone could give advice on this matter thank you

I am looking for a good yeast with a high tolerance to alcohol so i can make an extra strength batch any suggestions or tips welcome...

ok i think i will leave that then and stick with the wine it is really nice so how would i go about distilling i would really like to make something a bit stronger i have been looking at recipes for moonshine and looks like its a perfect place to start i do not have a slow cooker or a copper...

Hi all i am new to brewing i have just completed my first batch of wine which has went with no problems i now want to try to brew something bit different. My question is what would happen or what would i end up with if i fermented just corn sugar dissolved in water with wine yeast ?