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I made apa using cascade hops 50g, added 25g at 5min and 25g at flameout using s-05, but there is not much cascade aroma or flavour in the finished beer. I've used this yeast other times and normally get great hop flavour in the beer, but this time the beer was fermented at a lower temp about 17 ...

You need CO2 to force the beer through the filter and it would be easier to filter from keg to keg or keg to other container, but to answer the question that was originally posted there would be sufficient yeast left in the after filtered beer to bottle condition if you so wanted.
AC

indecisive,
Chill the bottles down as cold as you can which will minimise the excessive frothing, the root cause I would imagine is either over priming or possibly the beer hadn't fully fermented out.
AC

Yes you can filter even when bottling, the use of a 1 micron absolute filter whilst it will remove alot of the yeast some will pass through, sufficient for bottle conditioning; it may take a little longer to gas up thats all.
AC

Yeast cultures that have been used and washed and can be re-used.

do many of you fellas use filters? I'm considering the purchase from ross.

Yes, I do; drinking slightly cloudy beer isn't a problem for me but when you have guests there is nothing more rewarding to see them drinking your bueatifully bright crystal clear beer and their comments on how good it is ...

Heals wrote:Does anyone know of any HB stores on the Gold Coast or in northern NSW that stock liquid yeasts?

You could try Quality Home Brew at Slacks creek, or let me know what you are after as I have some split 2nd generations I could swap with you.

AC

Just a suggestion:

1. Rather than just rehydrate the yeast try to make a starter for it and let that go for a few days before pitching to the wort. I make my starters in a clean 2L bottle 3/4 full of boiled cooled water (10C same as the lager will ferment at 35C will reak havok on your yeast!) add ...

Sidman you don't say if you are a K&K or AG brewer.

Before we start to recommend what you should use to clear the beer we need to determine why the beer isn't clear in the first place.

If you have chill haze then the choice is, Polyclar should only be used to clear up chill haze, usually only ...

Get well soon, hope you're a better brewer than skier
May be your next brew should be a tussock stout or a clavicle Koelsch!

Get well soon.
AC

You could also try Quality Home Brew at Slacks Creek.
AC

This was also on the TV this morning and
They rated Blue Tongue Pilsner the best in its class, the Premium beers rated Hanh premium and Some Canadian Glacier Lager as the best lager (the name is in the link) however the best ales were LCBA and James Squire Golden Ale.

What they said about VB and ...

Not at all, they are just describing the types of malt used.
AC

Yup, have them cracked and they all go in the mash together!
AC

Give it a swirl to re-suspend the yeast and then leave it if you've got some krausen forming it's fermenting. Also with Dry enzyme (which I've never used) I thought that you had to add it towards the end of fermentation not at the beginning.
AC

You could boil up some malt and hops and blend which will add bitterness, make up a couple of litres of wort at about 1.040 and add 20-30g of Saaz boil for an hour cool then add to your original batch.
AC

Trough Lolly wrote:Geez, ya gotta be quick!
I potted out some Goldings and Chinook cuttings last year and made a bit of loot on the side at $5 a plant - might have to have another go this summer!!

Cheers,
TL

I'd be in that too TL, looks like you might have an order base already
Cheers
AC

Are you talking about hops or pot (rteference to the cones) :lol:

Cones AKA Plugs are my preference or flowers best of all!
Reason when adding to the boil less mess or when dry hopping find them easier and less messier. Note if you are using beer smith or promash change the form of hop to pellet ...

Hi Trizza,
Now it's making sense, ok so you started with a boil volume of 7 litres; I had assumed that you were doing a fill volume boil which is common practice.

Ok if you had only 7litres the gravity would be very high and your figures are probably reasonably accurate with a preboil gravity of ...

Tirzza,
1.066 is still too high, I've got no idea based on your ingredients how you managed this. The only way you could have this gravity is if you've ended up with a batch of between 17-18litres.

The pre-boil gravity will be less than your FG of 1.066 so somewhere around the 1.052 not 1100 or ...