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Sweet thanks for that. I'm not confident with the boiling stuff yet so will just mix a can with a couple of litres of boiled water and splash in.

Ben

Just set up a wort to brew using a can of Morgans Mulloys Irish Stout and a bag of LHBS 'Stout Enhancer' which is 500g DDME, 250g LDME and 250g Corn Syrup. Mixed it up and deliberately filled the water to the 21L mark. Weighed the fermenter and it came out at 23kg exactly, knock 1.5kg off for the ...

Just taste tested, certainly tastes fine (actually, if it were cold I'd knock a couple back...)

Just about to bottle, noticed this on top of the brew



First time i have ever racked. Was I not clean enough? Or is it just some weird by product of secondary fermentation or witchery?

Still ok to bottle?

Personal Favourite Stouts for me

Coopers Best Extra
Cascade
Northern Rivers Brewing Company

In no particular order. The NRBC is worth chasing down - Winner of 2006 Champion at the Hotel Beer Awards.

I went to a restaurant in Coffs Harbour for the first time today 'Mangrove Jacks' - I usually go to the one next door.

I was pleasantly surprised to be handed a beer menu along with the wine list. Two pages of Australian and world beers to choose from. I selected a Samual Adams Boston Lager ...

I bought a baggie of cascade to try.

Any suggestions for a hops to add?

I really enjoy that very floral flavour that you get from some 'premium' beers - is this what dry hopping achieves?

Chris wrote:Or rack!!!

ie transfer the 'beer' to another fermenter (that has been sanitised etc etc) and let it sit for a week or so (sealed or with a airlock?)

Syphon the beer across leaving the sediment in the first fermenter?

Just checked it again and the reading is closer to 1010??? Taste test and it seems to be pretty good sweetness all but gone.

Still getting the odd bubbling.

If I bottle now (tomorrow) will I get bottle bombs as the system still seems to be operating (ie the barrel is pressurised)?

Try and get your temps down too Ben if possible :wink:


Yeah that'd be nice...

I want to have a crack at a lager, forunately I have an old fridge that on it's 'least cool' position holds a steady 12 deg which from what I read is about as close to perfect as I can get. Maybe a temp controller ...

Thanks for that Chris, I have read heaps here this afternoon and learnt a bucketload - I was under the impression I had to bottle as soon as the yeast was done, but have discovered otherwise - so I don't have to worry so much about timing.

Newbie here - set up a CPA and BE2, pitched yeast on Sunday last (16/3) and OG was 1040 and wort temp 31deg. Today (21/03) I have 1008 and 28deg, slight pressure with the airlock bubbling every 20 minutes or so. Tasted the brew at testing the SG today and can still taste distinct sweetness.

Let it ...