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I use an air set-up (instead of pure O2) works fine, you just need to leave it for a lot longer... I usually do a half hour or so.

I really like Beer Alchemy, but I believe it is for mac only. I've also used Beersmith with great success.

I've been thinking on this one and I wonder if you would end up further behind by using finings. Finings would be primarily taking out suspended yeast, would they not? The yeast that is needed to carb up your beer. So once it was removed (mostly) it would have to take time to repopulate and end up ...

Bum wrote:You can most certainly use finings when bottling if that's the only thing putting you off doing so now. There will be enough yeast left to carb your beer. Good to hear of the good beers (with my ears, dears).

Really? Intriguing.. you have tried it with good results? Any pointers?

I used table sugar in my latest, a light slightly hoppy ale for my bland beer loving buddies who helped me move. It was delicious after two weeks with no funny carbing flavour, thank you Warra.

Also, I cracked one of my first AG batch last weekend and it was delicious!. I think the problem was a ...

I found the first link quite helpful when first doing partials. I never did a full BIAB but I think its pretty similar. The 2nd link is the same brewer doing a full batch, AG.

http://www.homebrewtalk.com/f39/easy-partial-mash-brewing-pics-75231/
http://www.homebrewtalk.com/f39/easy-stovetop-all ...

Plastic does worry me... the whole bit about bpa's that didn't pop up for years after they had been used for food/drinks makes you wonder what else is lurking. Porous is never a good thing in a beer receptacle.

I do still use the odd 2 L when I run out of glass. My main beef is that the uneven ...

I'd ignore the apparent drop in IBU during fermentation Anna that Coopers report.

This is the first time i have heard of it on any brewing forum and its not in any of the brewing text books I've read.

I'll dig out my copies of 'Principle of Brewing Science' by Dr George Fix and 'Tap into the Art ...

I've never cooled the sugar solution for bulk priming.

250mL of near boiling sugar solution mixed with 20L of beer even at 20C is going to do 4/5ths of sweet FA (a recognised scientific unit) to the temperature and hence will have no detrimental effect on the yeast.

I've always dumped the hot ...

Ya I've always bulk primed. That way I just weigh out my total boil it up and mix it in. You do have to start the boil a bit early so it can cool in time, and you need to sanitize a separate bucket so it can be mixed well. Works great for me.

I think I will try straight table sugar next time around ...

Finnigannn, Castor sugar is actually finely ground table sugar. To make your own just put some sugar in the food proceser for a bit, let the sugar dust settle before opening and their you have it. It is sold as superfine sugar in the U.S. It is called caster sugar because the grains have been ...

I have found that using dex to prime gives a bit of an off flavour... something a bit fuzzy and a touch metallic. I'm not great at describing flavour. However, that seems to condition out with time and what you are talking about comes on with time.

I am a bit impatient and like to drink most as ...

I made a gingered ale recipe of C. Papazian's that was not overly dry at all, in fact its bloody delicious after a bit of aging but its an entirely different animal than your typical ginger beer.

It sounds like the beers that are picking up a homebrew taste are doing over time (for the most part) which sounds to me like HSA (hot side aeration)... ie sloshing hot wort into the fermentor before cooling. I don't have any experience with this myself though I've only heard about it.

Also ...

stir the hot wort, carefully - you dont want to thrash hot wort otherwise you may oxidise the wort which makes it taste cardboardlike afterwards

Howdy crew, another (silly-ish) question.... I have noticed a homebrew taste creeping into my brews, where they start out quite lovely when young, but ...

Thanks for puttin that down!

I'd love to start on a road to the dark side but there seems to be a few different ways of PMing and I'm a little confused :?

I've been reading Charlie Papazian's PM instructions (The Complete Joy Of Homebrewing 3rd ed) and he has a 4 stage mash process: 56 C for 30 ...

I'm no GM guru or anything but surely the grains that we use to brew our beer with have naturally evolved since the early days of human history when races in and around the Euphrates used to make beer with barley? The barley grains that we use today surely must have changed since those days to some ...

Somebody elses idea on this forum was pouring back onto a piece of alfoil which has heaps of little holes punched in it.
Seems to work fine.

I just put the alfoil on a towel, and punch away with a pin for a few minutes.
Then put the alfoil in, and fold the sides up a bit, acts like a tray, helps ...

Well, I took a grav reading yesterday and its down to 1.011. Which makes it 6.5% before adding carb sugar! Its also tasting very hoppy and quite bitter... partly on account of the low FG I think. I imagine it will need some serious conditioning time to mellow out the xtra abv and hoppyness. So much ...

Thanks Bum. Not really worried about the FV or ABV, just didn't want it too sickly sweet. Think I will go with the LHBS recipe and forget the dex! I forgot to add he also advised a late addition of 10gm of POR. I might culture some yeast if I can con OH into buying some longies. The reason I was ...