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Thank you, I'm going to re-read that thread.

Nice, thanks for sharing. Seems we got about the same numbers. How much and what hops did you use? Good luck with the next one!

Yes and yes. Edited, thanks. :)

It's been a few weeks and it is just getting better. The "grainy" taste is much lower and it is quite nice. I had one failed attempt a few weeks ago, the wort burned hard in the GF and I dumped the whole thing. Im doing another try tomorrow with Viking Red Active Malt and cold mashing outside...

In the article they talk about steeping for 24 hours or so. I think I read somewhere that to avoid the growing of unwanted organisms and spoiling the steeping should be done at refrigerating temperature. The "Hot Mash" could be interesting but perhaps extracting tannings could be an issue? I...

For several reasons I have been interested in doing a non-alcoholic (or at least very low alcohol) beer. Most of what I've read has been very secret or required very expensive equipment. I have not seen much written about it here so I figured I’d start a thread, share my experience and see if...

Yes, you can use metric

Thank you both :)

How on earth did you order? I cant ot find anywhere on their site.

What is the SG at the moment? That is the only way to tell if it is finished. Airlock activity is no indication of active fermentation. It is probably just relasing Co2.

Thank you for your reply. The reason I asked is because I have sent two emails about participating in the IGOR program but I didnt get a reply. Maybe Ill try again in a while when things might have calmed down.

Yeah, agree. Great eposiode and great interview! BTW, is the IGOR program canceled/on-hold?

It is a nice and convenient theory but unfortunatly it is not true in reality. There is no "CO2-blanket". It is a myth. Gases mix.

Less introduction of o2 after fermentation could be one reason.

If you have the the same OG 3 days in a row, I see no reason to let it sit for another two weeks. However, it wont hurt anyting either.

Imho stabel temperature is pretty important, more imporant than the exact temperature. That said, while a fermenter with built in temp control is nice, there are cheaper way to achieve it. Swamp cooler, small fridge, cheaper gadgets etc. But ofcourse a fermenter with a built in temp control...

But you didnt. There are alot of steps that where done in a factory by someone else. The only thing you did extra compared to extract brewing was to put some grain in water for an hour.

Here is a link to alot of Coopers recipes. http://store.coopers.com.au/brewing-info/recipes.html

I have gone back to Extract-with-steeping-grains (full boil) from All-Grain. The main reasons is the time spent + I dont have to mess with the grains before or after the mash. I don't feel my beer is any worse than when I did All-Grain. I find it strange that with all the steps (probably over...

http://www.clearbeerdraughtsystem.com/ will fix that for you. Use them in all my kegs.