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cheers for the replies guys, a quick search turned up this thread... https://www.homebrewtalk.com/f37/using-irish-moss-87785/ seems there are plenty of fining products out there, though not too many here in Ireland. Plus I'm hoping to use more traditional brewing materials. seeing as the...

hi all hope everyone had a good new years eve. I live on the coast with plenty of Irish moss seaweed (Chondrus Crispus). I was thinking of adding some to my next brew as an experiment. Does anyone have any experience of using Irish moss?

that makes sense Trox. I was worried the brew would remain cloudy which is what happened the first time I brewed the Coopers cerveza. It was my first attempt at brewing and being impatient to taste the results, I bottled it as soon as it finished fermenting (6 days). Anyway I tested the FG today...

cheers guys, I've been told that the yeast clears up the gack from the fermentation process after converting the sugar to alchol. I'll leave it in the primary for another week then rack to a secondary just to remove as much crud as possible, should have a nice clear beer when its finished...

hi everyone hope you had a good Christmas, I've had a Coopers Cerveza on the brew for six days now, 1kg of light spray malt rather than straight dextrose, and a steady temp of 72. There has been a lot of action from the airlock and plenty of scuz inside the fermenting bucket. The OG was 1.050...

Hi guys some advice needed:( I just bottled a coopers ipa which had been in the primary fermenter for 3 weeks, it was brewed short to give it a bit more taste, and dark spray malt instead of dextrose. I wasn't even sure it had fermented due to the lower temperatures and no activity from the air...

cheers guys, i'm going to transfer it into a second fermenter and add 50g of dry goldings hops for 5 days. I should have about 20l of beer after leaving the crud behind (brewed it short at 21.5l). I did a quick calculation for the priming sugar, i'm using dextrose and it said to use 141g which...

sorry guys I know it's been covered but I tried reading previous threads and didn't get very far. I have a coopers IPA in the fermenter for 14 days now and there hasn't been much action due to the cooler temperatures. The wort has spent most of the time around 55-60f, I used 500g of dark spray...