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Well, that didn't go so well... I read all about siphoning, watched the videos, and even tried it several times with water before...maybe I had a bad siphon, it seemed to work sometimes and then not all at other times...or I just had no clue how to do it after trying 400 times. So, I may...

Well, that didn't go so well... I read all about siphoning, watched the videos, and even tried it several times with water before...maybe I had a bad siphon, it seemed to work sometimes and then not all at other times...or I just had no clue how to do it after trying 400 times. So, I may...

Nice! Thank you for the quick replies. A couple more quick questions... So I'm gonna use 140g of sugar...I'd like my beer carbonated but not fizzy...does that seem about right then? And how will I know how much beer I will have after transferring to the other bucket? (i.e. how much will I...

Okay I started a Coopers Pilsener and its been fermenting for about 3 weeks. I used the Original recipe and added 500g of Spray malt and about 425g of dextrose. I underfilled to 20L and got the temp down right away to about 18.5-19 C. I moved it to my basement which is cooler in temp...

One quick question concerning the calculator. Is the Coopers Pilsener considered a bohemian style pils or an American style? It's from Australia so..... ;)

Hey all, Thanks for the advice and calculator. Seems pretty straightforward but is there anything specific that I need to watch out for when batch priming?..For example, the less Oxygen in the beer the better, so pouring the liquid dextrose in gently and stirring slowly...any other tips? But...

Okay, but if I did want to try batch priming....is it possible without another bucket? and any tips for a first timer?

Thanks for the reply boo boo... But then how to measure the total amount of sugar....? (In my special case of underfilling) And I do not have a seperate bottling bucket. I was going to siphon the beer from the primary fermentation bucket. I have read that batch priming is the way to go, but...

I started a Coopers Pilsener last week. Now I'm waiting for primary fermentation to be complete. I used the original recipe and added 500g of Spray malt and about 425g of dextrose. I underfilled to 20L and got the temp down right away to about 18.5-19 C. (the original recipe says to fill to...

Haha, well put. I followed all the steps and the bubbling began of course ;) I'm going to hopefully leave it down in the basement for 2-3 weeks...lots of people have been saying that even after the SG is the same over 2 days, they like to leave it for another week or so, sometimes 2 weeks, to...

Thanks...Yeah, I read a bunch of threads talking about it and so many said that positive results came from letting it begin fermentation in cooler temps... I pitched the yeast at about 18.5 or 19...then let it sit upstairs in my kitchen for about 2 hours (temp upstairs is about 21-23)...then i...

Nice, I'll try to be patient...it was a 7g packet. If need be, is there a specific yeast I can add that might boost the flavor? And any info on adding some fresh or frozen berries to the fermentation at some point, just to give it something original? Thanks

Thanks for the reply and info. I'll def be looking at some dry malt extract, saaz hops and liquid lager yeast recipes in the future. It was a lager yeast so it should be able to ferment at the lower temps I assume. And it was a small packet, so maybe a good thing that I only filled to 20L...

Hello brewers and beer lovers! Love this site. First time poster here, so go easy... :) Used to brew with my pops years ago in Berkeley, now I'm in Finland trying it by myself with a small budget and little supplies. But I know its possible to make a great beer in this situation and...