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Hi guys just a couple of questions please ?

My initial homebrew trial was a Leffe and it said it will make upto 23ltrs but I think I made about 28-30 ltrs will this be watered down alot and taste horrible ?

When priming 750ml bottles, I was using the coopers drops and I think I only put 1 in instead of 2 for the longnecks ?
What will this do to the beer ?

Yeast question, I found 2 yeast packs that I had leftover marked HGB & YTP what are these yeasts and would they be any good as they
weren't stored in the fridge at the time ?

Cheers all.

Your beer will be fine, you will just have lowered the alcohol level and reduced the taste. What taste there is won't affected negatively.

1 drop per longneck will still work. It will just take longer to carb up. Some stronger beers even carb up without priming of any sort, if you are patient.

Don't know about the yeasts, but those codes look vaguely familiar. To me it seems they're dry yeast from the top of a kit can.
For the sake of only a few $$, do yourself a favour, and get a decent properly stored (in the fridge) yeast from your HB shop, or online from Ross at CraftBrewer. You'll notice the difference in your beer, even using dry yeast. Liquid yeasts are a further improvement in most cases, but take it one step at a time.

Hi Warra, cheers for the info much appreciated.

Yer sorry I have to disagree about the watered down beer.
I stuffed up about 5 months ago did the exact thing, made up a 30 litter batch..
No idea how I did it just wasn’t paying attention I guess..
It was DECUSTING! Truly dame awful..

In fact I emptied my keg last night and had 3 of them bottles sitting around and half tanked and still thirsty I thought, what the hell 6 month old larger should be not to bad just a bit watery .. OMG shocking.. Horrid.. Dreadful..

Now I don’t know weather I’m spoiled from making really nice beers or not but I would have drunk a Carlton cold over that.. It was that bad..
God luck with it.. But if its anything like the one I stuffed up on your not going to enjoy drinking it that’s for sure..
Cheers Gym_

What types of brews are best done over the summer months ?

We average say 20-22 degrees in our brewing garage over summer.

What is a good recipe for a German Wheat beer and could this be brewed in summer ?

Thanks again.

Gym, well, I feel for your experience with your first brew. I remember mine also wasn't crash hot, as you would expect with a lager fermented at 28ºC with a real lager yeast! DMS at 10 paces, and not a very tasty brew.

I have some difficulty seeing the character of your brew was just down to adding a few litres too much water. If it was a lager, you'd just have ended up with a brew which was more like a Cerveza, Budwiser, or similar tasteless brews with no body to speak off. I'd venture to say it was much more likely from issues such as fermenting at too high a temperature, less than ideal sanitation, stressed kit yeast etc etc.

I'm still of the view slayer's beer might turn out reasonably OK.

Slayer, if you can genuinely keep your temperatures to no more than 20 to 22ºC you'd be OK to brews ales and wheats. Preferably you'd try to get that down to the range of 18 to 20ºC, which shouldn't be too difficult with the usual measures such as wet towels around the fermenter etc.

To brew a lager with real lager yeast, you need to be able to keep your fermenter at about 10 to 12ºC, which might be possible over winter.
I don't know where you are situated, as you haven't filled in your location on your profile.

I brew AG, and have never brewed a wheat kit beer, so I can't help you on that one.
WB06 or Munich yeast will give you a refreshing wheat beer but, in my opinion, for the real wheat beer character you need to really brew with a liquid yeast such as WY3068. I have a dunkelweizen in the fermenter at present, sitting on 20ºC in my beer fridge, using WY3068 from a starter, and it smells glorious.

I put down a Brewcraft Czech Pilsener a day or two ago and (I think) the dry yeast under the cap was stamped YTP.