homebrewandbeer.com

and the reading starts high and gets lower and lower?

Yep

Loved your first post Noodles! Thank God my glass was on the table, and my mouth empty!

lethaldog wrote:Hey boonie check out the recipe for chimay blue label i posted, it makes 15 litres and costs about $30 for the ingredients, considering you buy a 750 ml bottle for $20 i think thats pretty damn good.
Its herehttp://www.homebrewandbeer.com/forum/vi ... 1&start=20
Go to the bottom of the page

G'day Lethal, thanks for that. My mate emailed me today with intentions of brewing a white.

I put down the Brewferm "Triple" tonight and I am sweating as we type.

Went onto their website and they said about 23 degrees for the Triple and above which I though was a bit high.......8 schooies later and I think it said 23 or was that in dutch??

Love my Chimays and I will definately, absolutely will do your Chimay.

Everyone keep your fingers crossed for the triple as I love it ...........Fantastic beer if you boys would like to try, highly recommended.

Have you posted it somewhere?
And dont worry, i find when you worry to much things always find a way of going wrong, Just relax have a brew and let it do its thing and it should turn out great

lethaldog wrote:Have you posted it somewhere?
And dont worry, i find when you worry to much things always find a way of going wrong, Just relax have a brew and let it do its thing and it should turn out great

Everything was going wrong, I was dropping everything, knocked over some bottles (It had nothing to do with the number of bottles I had consumed ).
Had to re-steralise my spoon 3 times

I just used the standard can and my local HB shops Belgium Candy Sugar. It only makes 9 Litres. No real "recipe" with this one, just followed the instructions on their website, just scroll down on the PDF doc for the English instructions. Very basic instructions.


My mates Chimay White will probably be a bit more involved. I will post it when we make it. http://www.brewferm.be/en/index.htm

If you were following those instructions but didn't have a second fermenter to bulk prime (as is all they suggest) could you somehow divide the bulk sugar by the number of bottles (or mls) and add directly to bottles??

When I first saw the instructions and saw that they were in German (??) I thought that I would have to get my 10 yo neice to translate. Didn't think her mum would think much of that!!! LOL. But phew....English was further on.

AlcoMoo wrote:If you were following those instructions but didn't have a second fermenter to bulk prime (as is all they suggest) could you somehow divide the bulk sugar by the number of bottles (or mls) and add directly to bottles??

When I first saw the instructions and saw that they were in German (??) I thought that I would have to get my 10 yo neice to translate. Didn't think her mum would think much of that!!! LOL. But phew....English was further on.

Mate, I panicked too when I saw the first page, and I probably would have called on a relative.

I am going to put my standard sugar or dextrose in the bottle. All my other kegs are full at moment and they way this puppy is going, it will beat the others, so no others available for bulk prime.

I have more success with my measurer I bought than bulk priming.

You could certainly measure how much to put in. 12 longies, approx multiplied by 6-7-8 grams. Say 72 for not so bubbly and 96 for extra bubbly.

Where abouts did you pick this one up from? HBS? Or online ordering?

I'm liking the look of the Kriek one!!!

AlcoMoo wrote:Where abouts did you pick this one up from? HBS? Or online ordering?

I'm liking the look of the Kriek one!!!

My local HBS has just started ordering the Belgiums from his supplier. He knows I like Belgium beers and told me he was getting them in.

I did not look at the others at first , but I agree, the Kriek looks great and I like the description even better.....mouthwatering.

Quote:
A slightly acidic but sweet and aromatic, red copper tinted cherrybeer with a nice aroma.
Made from the best malts and the finest hops.

Ingredients:

hopped malt extract
cherry juice
glycerine
yeast in separate sachet


For 12 litres of beer
Alc. 5,5% vol.
O.G. 1.053

As Homer would say MMMMMMMMMMMMMBeeeeeer

Do you want me to find out who stocks my HB shop?

If you could, that would be great! Thanks . The only importer I could see in Aust of this kit was a crowd in Bowral, NSW.

AlcoMoo wrote:If you could, that would be great! Thanks . The only importer I could see in Aust of this kit was a crowd in Bowral, NSW.

I'll get back to you say on Wed at latest.

AlcoMoo wrote:If you could, that would be great! Thanks . The only importer I could see in Aust of this kit was a crowd in Bowral, NSW.

Remembered it.....little fuzzy the memory at that time of nigh....plus my beloved Parramatta Eels were beaten in footy.

http://www.esbeer.com.au/category54_1.htm

Another one in Vic, these guys are mentioned alot. Cheaper than ESB and closer for you.

http://www.grainandgrape.com.au/kits_brewferm.htm

If you go into Google, select only from Australia and type in Brewferm, quite a few come up.

Crikey, the fruit beers are not cheap

Boonie

Ok, got both of those. You're right about the prices tho . But I would happily spend $50 on a carton of imports (depending on import of course) so.....

ok my brew has been fermenting away for roughly a week now but has now stopped. The reading with my hydrometre is about 1038 so it hasnt changed much. Should I be worried? Should I add another yeast sachet?

by 'fermenting away' I mean bubbling from the airlock. The temp has always been between 18 and 25 degrees.

Are you sure your reading it right as this sounds very high for after a week fermenting?

Yeah, that sounds like an OG, not an FG. How fast are the bubbles? Is there condensation on the inside of the lid? A krausen?

Braden wrote:ok my brew has been fermenting away for roughly a week now but has now stopped. The reading with my hydrometre is about 1038 so it hasnt changed much. Should I be worried? Should I add another yeast sachet?

Do another reading. Sometimes some shite can get in the sediment reducer (If you have one).

I had a sparkling ale that starting FG was off the scale ....retested and it was fine.

If some malt or sugar or whatever landed in the sed reducer it would bump up you figure

Here is a pic of what Im reading. There is condensation on the bottom of the lid and a gunk around the inside of the top of the fermentor.