homebrewandbeer.com

If it's too hot it'll produce that vegemite taste.....A good rule of thumb is to keep it around 20C....

It's a good sign....LOL....nothing to worry about.

I just drink straight from the longneck... unless I'm at a party etc then I just use an everday schooner donated by the local pub.

Losing the odd litre or so when racking is well worth it, me thinks...Pour it on the garden...or bottle it and give it to a "mate".....

.................and I'd like to thank Oliver for the flowers..... he's such a cutie!

We'd like to announce our engagement. Morgs proposed to me last night and I said yes! Yes, we're gay.......but that just makes it better!

My brew has been down for 30 seconds and my concern is that the airlock is not bubbling. Should i throw in another packet of yeast? Please help....

LOL...that's true. BUT I'll drink a warm beer too if the need arises.

Sorry to drag this old thread back up but I'm a little confused?

We have a couple of posts saying that putting your beer in the fridge will make the yeast dormant and slow down the maturing process and another couple of posts saying it'll actually speed up the maturing process. So which is it?

maybe your nose is blocked? LOL.....

As far as I'm aware the "rotten egg" smell comes from using saflager yeast. maybe you're just using a different yeast this brew?

I had a longneck of Tooheys Old back in the day that was "off".. Very rare though.

Oliver wrote: Am I less of a man for not vomiting at the taste of Foster's?

Yes. Yes you are. Why don't you try a XXXX next?

HB wrote: I have 4 different cappers and i still get some breakages now and then.

So I guess you have to apply a fair amount of pressure to get a good seal? Also, I assume it's normal for the cap to remain slightly loose until pressure builds up?

I thought I'd throw my newbie bottling question on this thread too. I recently purchased a bench capper and was wondering how hard do I press on it? Has anyone ever broken a bottle using a bench capper?