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I put down a Mexican Cerveza with dry enzyme/Saf-23 on Wednesday afternoon. My brewing temp is around 10 - 12 degrees. It started bubbling slowly tonight (after 48 hours). I intend to leave it in primary for 2-3 weeks (I don't rack), before bottling.

My advice is don't worry if it doesn't start ...

I'm really lucky, having a home brew store just around the corner. Brilliant. I never buy from the supermarket.

I'm only a basic kit brewer and my HB shops stocks lots of Brewcraft product, my favourite brews being:

Mexican Cerveza (with 1kg Gemdex Booster)
Dutch Lager (with Brewcraft #60 Lager ...

I've taken the wise advice of people on this site and have been madly brewing lagers for the last month or so. I'm in Auckland, New Zealand and the temp in my garage has been 12˚ during the day, getting down to around 9-10˚ (maybe even slightly lower) at night.

I don't rack, so will 2 weeks in ...

I realise now that my first few brews were bottled waayyy to early and, while they were certainly drinkable, they were nothing special. One day I brewed a Mexican Cerveza and was worried because it wasn't bubbling (I had an air leak there somewhere), so left it in the primary for two weeks just to ...

Hey Trizza,

I don't rack, but bulk prime in the primary. Basically, my method is add the sugar (dissolved into 500ml boiling water) into the, errrr, thing (wort) and stir a wee bit. Leave for half an hourish. Then bottle.

I get a bit of sediment, but I have no worries with this, it is something I ...

This is kind of off topic slightly, but....

I have this Dutch Lager that was fairly dismal, with a very, very yeasty taste. Anyway, I turned my fridge down a little bit each day, until it was almost freezing. Hey presto! This beer now tastes like liquid gold!! No yeasty taste or smell.

Can anyone ...

I write the date on the lids with black vivid. Then I check the date against my brewing log to make sure I know what I'm drinking.

SpillsMostOfIt wrote:Must ... brew ... more! Must ... overtake ... consumption!

I hear you, brother.

Fellas, pardon my complete ignorance, but what is 'CCing'?

Edit - Cold Conditioning?

I have tried bottle priming, but it didn't seem to make a noticeable difference. Does the age of the bottle reduce the sediment amount? Most of what I have drunk so far has been no more than 2-and-a-bit months in the bottle. Would further aging reduce the sediment amount?

Yeah, one or two bits....

I pour each bottle into a jug before drinking, carefully avoiding letting the sediment get in there. Reckon I have about 2cm of crap left per bottle. What's left in the jug looks and tastes nice - so far....

Surely bulk priming in the primary fermenter would stir up way too much sediment from the bottom?
I'm not up to racking yet, though the more I read on here, the more likely it is that I will eventually go that way. So I will probably get slated for this, but...

When I initially mix up the brew in ...

Evening all,

I am quite a simple brewer. I chuck in the can of syrupy stuff, along with (usually) a Brew Enhancer. Add yeast. Then, leave for about a week or so (a few days until the airlock stops bubbling) and then bottle. All good so far. In fact, just opened a Czech Pilsener (1 and a half months ...

Jeez, don't get me started on the cricket....

Evening all, a question about sterilisation levels.

After I drink a beer, I thoroughly rinse out my bottle with hot water (2-3 times), have a check to make sure there is no crap left in the bottom, then put it back in the crate upside down until it is ready to be filled again.

Just wondering if ...

...you have to enjoy the process, which is every bit as important as the final product IMO
Couldn't agree more on that one, brother. I took up home brewing again in November 2006, after an 11-year layoff. Have built up a fairly substantial amount of crates already (24, with 17 full at the moment ...