homebrewandbeer.com

I've moved away from using bleaches, sanitisers etc.
I just rinse with cold water and a sponge to remove crud.
Before the next batch, whether it's minutes or months, I rinse with boiling water - put the lid on and give it a good shake to contact all internal surfaces, run some out the tap (make sure ...

Now i think about it though, my lack of carbonation is my biggest prob. Am still a bit perplexed about it. The amount of dextrose i have been using was from the HowToBrew online book, but just don't think it is enough (120-140grams). Read recently in a post someone saying 180-200 so giving that a ...

Just bought 23 tins (all they had) of assorted Coopers tins from Harris Scarfe at Cranbourne (Vic). All past their expiry, but only $2.01 each!
Might be worth checking out your local HS to see if they're clearing out their old stock?
To make the deal even sweeter, after waiting 20 minutes in the ...

My grandfather brewed when I was a little sprite, always remember him sitting in the kitchen in the middle of summer in his blue bonds chesty and stubbie shorts with a jug of amber fluid that was about half head. I remember sticking my head in the laundry to figure out what the stink was, and giving ...

Enough with the bull shit.
scooper, how'd you get on? Must've had time to ferment, bottle and taste by now? Have you put any others down yet?
I'm keen to hear the low down and see if you've got it figured out!

Now I'm motivated, sake here I come!!! (Go figure, a guy who questions my level of culture yet spells sake with an "i", motivated me!)
I'm in the process of obtaining some koji kin from Japan (that's the special mould that is grown on the surface of the rice "mash" before it is fermented), and I've ...

The production of Sake is a long and labour intensive process involving the use of skills gained only through years of experience working under master brewers. It's not a process that can be emulated by homebrewing methods.
Don't even bother... Or just drink metho - same mouth feel and after taste!

Oh what a morning....
BK am impressed with your guestimate at 100 beers... Was keeping a tally that got messier towards the end, hit about 60. Still not bad - that's one every 3 minutes not counting piss breaks and bullshit sessions with other punters...

Must say don't remember being totally ...

Yo whats the process for making higly alcoholic drinks out of apples? I really want to know! Please tell me

Try posting the question in the right section of the forum, and even try starting a new post?

BK,
You're going to the right session (my advice is get into the early session to avoid those who aren't so serious about their beer...), so maybe I'll see you there? (I'll be wearing my Kirin t-shirt...)
If you're serious about sampling for future reference, then take notes... I've been to this gig ...

Have made an alcoholic lemonade from a kit before. It's just sugar, flavour, nutrient and yeast. Apparently they do different flavours (including cola) the lemonade one turned out like a dry two dogs. The missus has been adding cordial to it when pouring for an extra dash of flavour... The kit came ...

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Anyone going to the Melbourne Beer Festival this weekend?

OK, have racked the brew, and will leave for another week. Looks a little clearer now, hopefully will get better over the week.
The brew is my second go at a low alcohol beer. My first one was drinkable, but like most light beers, lacked flavour... This time I used the same base (Coopers pale ale ...

I put a brew on last week. Problem is, I burnt it...
Tipped the can, fermentables and a liitle water into a saucepan and onto the stove. Bubbled away for half an hour or so, and when I tipped it into the fermenter I realised it burnt the arse out of the bastard...
Carried on regardless, added the ...

I avoid any home brew store with a "grow" section. Me thinks they are into something else not just on their days off, but for breakfast before work... (Stores are grotty, staff have few teeth, strange smell in the air etc...)
I will call in if I need to pick up supplies mid-brew, but otherwise I ...

On the kebab thing... Depends where you are in the country, let alone the world! Where I'm from, near Melbourne Aus. what we are refering to here are generally called souvlakis, but the kebab thing is still understood. Although don't go getting confused with the "badly wrapped kebab", which is ...

Having lived in Japan ( the most densly populated country on earth) for 18 months in a 1 room "appartment" , I can understand the space issue.
Unfortunately, homebrewing anything with more than 0.5% alcohol is still not legal, so I have no experience with brewing (and my time in Japan was before my ...

I'm spending 3x's as much on home brew as I did on ready to drink varieties, but I'm drinking 9x's as much...
Oh, and did my wife mention that my gutz is 12x's as large? Gotta get on to that sometime this millenium!

Chris

Stuff the photo's and instructions. I want an address! I'll be over next week to help out with the 500 stubbies!
With such a top place to brew, I'd even help out with the refilling!

Go hard, or GO HOME...