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I made the jam over the weekend too, and it is damn tasty!

One thing i noticed though, was that it didn't thicken anywhere near as much as i expected, despite the fair whack of sugar in it. Next time, i'd simmer it for a lot longer to evaporate more liquid off. Also, i'll chop the onion very finely ...

That will make the beer dry, and will lose some of the malt character. It will convert complex sugars into simple sugars which the yeast can chew through. You'll need to wait quite some time now for the enzyme to peter out, as it will have to convert all those sugars. If you don't wait, and bottle ...

It turned out pretty good. I've actually still got some in a keg.

It spent a loooong time in a plastic secondary (sealed), but still copped a little oxygen I reckon. I'd describe it the same as earlier in the thread (spicy, toffee notes), but with some moderate rancio notes now - that's really the ...

Kevnlis wrote:Maybe it is Alt+Print Screen? It has been ages since I have tried it...

that's the one

If you use ctrl+print screen it will capture the windows which is on top. That way you dont have to worry about cropping your desktop out.
Which version of Windows? I can't get that to happen on Vista. Still, it's definitely handy to know how to crop in Paint, because sometimes you'll only want ...

You don't need any third-party software. Get the screen you want in BeerSmith, then press the Print Screen button on the keyboard. It's usually at the top-right, to the right of the F12 key. That will "copy" a shot of the screen. Then open Paint (comes with Windows, in the Accessories area of the ...

that is indeed strange... the only real reasons I'd think it could come down to, would be if the beer had not finished fermenting fully, or if there's an infection causing gas production in the bottles.

The British pub recipe here looks pretty good:
http://www.helpwithcooking.com/egg-guid ... -eggs.html

would you describe it as a sulphur/compost/rotten egg smell? common with lagers, dissipates with ageing. known to occur with ales, but not as frequent.

Give one a go, no harm done! two weeks in this weather is enough to carbonate. I think it's actually a very good idea to try at least one this young. You can then appreciate how much they can change with some ageing.

Bizier, no apology necessary, was just clarifying. I've also used liquid yeasts ...

I have been tempted to use corriender in a wit.

I had been thinking about it for a while, then I read somewhere in "Brew Like A Monk" that some commercial examples use it.

Advice I remember was something like less than 1 stalk per standard 23L batch. I'd err on the lighter side as well, but I ...

Bizier, you've phrased that as though dry yeasts aren't quality.. There are certainly cheap nasty dry yeasts, e.g those that come with kit cans, but there are quality dry yeasts... The variety is just far more limited, as the range of yeasts that will handle being dehydrated is relatively limited.

Wheat beers are arguably the best beer to drink young. Even after 2 weeks, it'll be pretty tasty.

What temperatures did it reach? I would hesitate to say "ruined" yet, but highly likely that it'll be less than excellent with those sort of temperatures.

Thanks for the well wishes, but never mind brewing, I'm trying to survive here without sweating til there's nothing left!

You know it's hot when you contemplate redrawing on your car loan to buy a portable air conditioner. I have a portable evaporative cooler, but it's only serving to make ...

Sorry Jacko, I only just saw your post.

Yellowbox is a type of tree over here in Oz and therefore Yellowbox honey is made from the the Yellowbox flowers.

Manuka honey or any type of honey that is not from a Eucalypt tree will make this brew. Eucalypts (ie most gum trees) leave you with a brew ...

timmy wrote:I'd tend to make a mango beer with it..... I recently made a Belgian Blonde ale and racked some on to mangoes and it came out lovely....

that sounds really good!

realistically speaking, is there any reason that you couldn't use the tiniest amount of vegetable oil? is it only because it might affect the beer's head?

sounds like a bock (although perhaps a little lower ABV%)

http://en.wikipedia.org/wiki/Bock

does it taste like rocket fuel?