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hmm lately mine has been sitting at 20 -22, would this be alrite? Im assuming so. What would happen if the temp increased slightly due to hot weather etc?

What temperature did you keep it in the fermenter?

hmm they will be overcarbonated, you got me worried now

aggh ok I get ya maybe thats the case. Another question, sorry to be annoying but Im using glass bottles for the first time and most of my bottles are 330ml. Im really paranoid about them exploding, Im using carb drops. One per 330ml two per 800ml tallie. Will this be safe?

Hey Guys,
I made a brew that has been in the fermenter a week now. Just a kit and kilo. Coopers Sp. Ale and 1kg of light malt extract. Well its been in there a week now, tastes o.k but im assuming will get better with age but my concern is the color, its a horrible malty colour. Any reason for this ...

hmmm I might be better off twisting the original caps back on the longnecks. Then i can have carlton draught trivia questions too.

I have a butterfly capper that I got with my starter kit, it works awesome on pop top lids but Im unsure whether I should be using it on twist tops? Do bench or hammer cappers work better on twist tops? Are there different lids for twist tops and crown seals?

Ok, I decided it was time to do my 2nd brew. i didnt want to introduce any hops yet so i went to my homebrew store and had a chat. I wanted to do Sparkling Ale so i got a tin. On the back it recomended a mixture of light malt and dextrose but the homebrew guy told me to use the tin and 1kg of malt ...

Goatsby, I have been to the Rose in Fitzroy a few times a few years back, even have a stubby cooler from there
you may be thinking of the Dan OConnell or the Wellington in North Adelaide off the main drag, or the Queens Head

most pubs in North Adelaide are good, Royal Oak, Oxford, Archer



Mmmm ...

Ok my new brew is going really good. Its at 1011 and tastes really nice. When should I bottle?

Well I bit the bullet, and as hard as it was I tipped 20 odd litres of potential piss down the drain. Im pretty sure the can was out of date. Im starting a new brew in a few hours. Coopers Pale Ale, one of my favourite beers. This time Im going to boil the ingredients together then add it to the ...

The hydrometer is perfect, checked it in water. The fact that is has stopped fermenting at 1040 was my first concern, then when i tasted it, it was very sweet and had a malt after taste. I was very careful with sterilising so i'd say it would be the yeast. Im going to cut my loses and start again ...

hmm what could lead to infection? Should I leave it a few more days and keep testing it for changes?

as for recipe, i just followed the instructions on the kit that i got with my fermenter. Tooheys draught

ok I took another reading, pic is below. Its definetly 1037 or there abouts. Its been fermenting for a week. Im sorta going by taste as to why there is something wrong, the taste is unbareable. I dont know what it started at, is it stuffed?

http://img243.imageshack.us/img243/2857/braden200qa5.jpg

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.

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

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?

and the reading starts high and gets lower and lower?

Call me stupid but i cannot work out this hydrometer. I read that you wait until around 1012 but i cant find these numbers on the hydrometer. Can someone post a pic or something that helps me understand how it works?