homebrewandbeer.com

Hi,

I've got a stack of 500ml bottles as well as some longnecks that are looking for a new home. Anyone in SE Melbourne need any?

Cheers,

Tim

I also heard some advice about using artificial sweeteners before bottling.... never tried it because it sounded horrible.

FWIW you might want to try the Wyeast Cider strain. It doesn't go too dry and it gives a nice fruity cider.

I found that Ross' SSL certificate was dodgy on my home PC.... apart from that the site has been behaving for me....

The bottles are good, Rum.

btw - If you're on 4square (look it up), First Choice are doing a 30% off any 6 bottles of cider special this month with every check-in. Although I am biased because I work at Coles....

Posted mine off today Sonny (sorry for the delay...).

It's my 15 minute Nelson Sauvin Lager. Hope you enjoy it...

Cheers,

Tim

If you are re-using a yeast cake, it's best to have the second beer darker and more hoppy than the last so you have less chance of noticeable flavour carry over.

The advantages of re-use is you get a full population of healthy yeast which will ferment the second brew faster, meaning you can lower ...

Hi there,

I'd keep the lager in the fermenter until it stops burping. At that temp, I'd tend to leave it for 3-4 weeks before bottling, just to be sure. Not sure about the AA questions, but I'm sure someone on here will pipe in with an answer.

The cerveza with citra is a great summer drop. I did ...

I think you may have sold me. I will have to tell my wife it was your fault though...

Looks really interesting lob....

As a matter of interest, what do they charge for shipping to Oz?

Cheers,

Tim

OK - I'm in.....

1.Tipsy
2. DrSmurto
3. rotten
4. Big Dave
5.
6.
7.
8.
9. RUM57L v2
10. Sonny
11.
12. Fifey
13. squirt in the turns
14.
15.
16. timmy
17.
18. Earle
19.
20.
21. Bullfrog
22.
23. barrelboy
24.
25. Planner
26.
27. barls
28.
29.
30.
31.
32. SuperBroo
33. emnpaul
34.
35.
36. Tourist
37 ...

Just inside the fridge is fine. The temps will equalise.

No point dropping the sensor in the brew and running the risk of infection....

The Coopers brand sanitiser is Sodium Percarbonate, at least according to the label

If you give the instructions to any qualified sparky they should be able to figure it out.

Hey all,

Went to this place last night (in Smith st Collingwood).... a bit of a strange menu (lots of offal etc), but the beer list is sensational! You could do serious damage to your bank account and liver if you stayed there too long...

Cheers,

Tim

I'd steer clear of the champagne yeast if you don't like it too dry.

I would also ferment it without the extra sugar and then taste it before adding extra sugar. You might also find that you need to add some more blackcurrant, but a taste test after fermentation will tell you.

I did a leg of lamb over the weekend and it turned out perfectly.

Marinated in a bit of olive oil + rosemary + garlic + anchovy, then cooked on high for 5 hours. If I had more time it would have gone on low for about 8 hours.

I remember reading in the cooker manual that you they recommend to have ...

Do you guys put the joint of meat in the slow cooker by itself, or do you put some liquid in there too?

That FG sounds a bit high - which yeast did you use?

From memory my ciders have dropped below 1000 at FG.

I made nearly the exact same thing a few months ago, Lachy. I used the kit yeast in mine and fermented at 12deg and it came out pretty bloody nice. It was a bit thin but very easy to drink. I manage to down a decent amount whilst the boss was watching the wedding on Friday night.....

Here's my standard:

20-24L Berri Apple Juice (99.9% apple juice one, with no added preservatives - very important!)
Wyeast Cider Yeast (can't remember the number off hand but Ross @ Craftbrewer stocks it)

Ferment at about 20degrees and that's it!

I don't think you need the added lactose as when ...