homebrewandbeer.com

Brewcraft/liquorcraft don't stop Coopers.

Greensborough Homebrew does.

Just checked the can I have of Bavarian. Page 7 has that on the top half and teh bottom half is dedicated to Bavarian, recommending that brew "at the low end of the temperature range (i.e. 21C)" says that it can brew to as low as 13C

Page 5 temp control says to see page 7 re Bavarian. Brewing ...

I would buy a new one and use teh old for bulk priming, so need need to patch.

Different taste between bath and drinking tap is simply the amount of use. Kitchen taps are used all day everyday. Bath taps only used when having a bath. If you only shower then the bath line has water sitting in it. Copper oxidises leaving a film of green "fur" When used this fur dislodgdes and in ...

I used to use a fish tank heater in a tub of water with eth fermentor in it. worked okay, but a lot of lifting heavy fermentors. I have since bought a belt heater which also wroks well and less hassle. OR brew lots in the warm months and avoid teh expense.

I've had a few batches that have had a plastic taste. Some had a very subtle after taste of plastic, others wre straight up.

I think the yeast would have been killed in the processing, but a wholesome breakfast beer sounds good.

never worry about temp corection. As in the link Grab posted, it would only be 1 or 2 for eth temps we use. if it outside these temps you are doing something wrong

Lebowski, Green caps look good, where did you get them?

Doen, temp may have got a bit higher for speedy fermentation.

Maybe give it a day or two to clear if need be

180 grams per 23 litres is a fair avereage

heavier beers should be less carbonated and therefore less dex.

As a guide

F.G
1006-1008 8g/L 180g/23L
1008-1010 7g/L 160g/23L
1010-1014 6g/L 140g/23L
1014-1018 5g/L 120g/23L
1019-1025 4g/L 100g/23L

Newfie John
How much do they charge for that?

The commercial beer is done pretty much the same way, but once bottled the pasturise it, ie heat it up to kill bcateria, including the yeast, which stops the fine sediment.

Shaun haven't used them but I certainly agree with you. Not so much that you want to make an exact replica of their product but moreso that you want to change it slightly. i.e. a little more malt etc.
I also find the same with Brewcraft enhancer kits, which are a more advanced.

They are however a ...

Dogger, going back to my High School days (20 years ago - It feels as bad as it sounds)

If i have say 1000 molecules of CO2 (normally measured in Moles) in a given space of say 1 cm3 it would have a pressure of x.

If I have 1000 molecules of O2 (or any other gas) in the same volume I would still ...

Lion Nathan make Black Rock. They also own Tooheys, Malt Shovel.
I believe that the NZ factory make several other lables under contract.

Just who is getting your money?

I assumne we are talking about Malt Shovel. I made a Summer Wheat Beer last Nov. I liked it, having never had wheat beer before. THey are now tasting a bit old.
Pale Ale was a disaster. Initially thought that it had a strong hop flavour, but after struggling to drink a few realise taht something ...

No. I have my fermentor on one bench and capper on the other, So I fill themn all and then cap them. I just found it teadious to fill and cap at the same time.

A few more detials might help, what was in teh brew, 1060 is fairly igh to staret. You are probably at the end point. Adding yeast won't do anything, as there is now lots of yeast as it multiplies.

Black Rock IBU = 30. EBC = 25

An simple idea i use is a metre of food grade tube, between the tap and the bottler. I leqave the bottles in the crate and move the bottler around to each bottle. saves lifting a few dozen bottels and saves time.