homebrewandbeer.com

Try this link...
http://www.countrybrewer.com.au/webcontent26.htm

AND this one...
http://byo.com/feature/37.html

That will give you all the info you need. That is unless you're considering pitching from trub which ideally requires sequential washing steps in 50% cold cold water to sediment out the ...

That looks ok. 1L should be fine for a standard brew although there's no harm in using 2L, except perhaps if the yeast doesn't settle that well (which shouldn't be a problem with packet yeast). 2 days should be adequate but a better measure is to keep an eye out for the "head" forming on top. Make ...

Firstly, individual yeast don't live that long but as a population they go through generations. As long as you're removing waste and replenishing food, the yeast poulation will continue to go through a number of generations. I say "a number" because it's generally accepted that dehydrated yeast (eg ...

G'day,

I'd say you're done. If concerned or planning to anyway you could rack it to another fermenter which should stimulate yeast by aerating the beer if there are any residual sugars.

Cheers

Works for me

Cheers

alangman; No hints on whether the secondary yeast is the same as the primary (as debated in various threads)?

Cheers

Drsmurto; Why the change of story? You previously said it was unclear which yeast they use for secondary but now "Dr Tim says so"... :?

ps, Bugger it, I was in Adelaide last week and dying to find somewhere I could get some special Coopers. I couldn't go on their tours because I was there on the ...

Drsmurto; One (important) point I forgot to mention was that prior to moving from Leabrook Coopers DID bottle with the primary yeast - upon moving a decision was made to change that. Now this is heresay (ie fly on horses mouth) but as reliable as the rest of this thread.

Hmmmm, Coopers have done ...

Great topic, obviously judging by the contention!

My understanding (from the fly off the horses mouth - ie the brewer at TWOC HBS in WA who previously had a profession visit at Coopers) is that the centrifugation is practiced (as common in Belgian beers) and a secondary yeast (ie different) is ...

All good, all very useful replies, thanks. 8)

I've read a little more on metabisulfite, although this is something Ive always used for brew sterilisation and often use it in the lab (work) as a reducing agent.

From what I gather ~1/4 tsp per 5 US gallons (18.9L) is commonly used, yeah?

:roll: I ...

G'day readers,

Ok, I've read all in the archives of this forum and much online including How To Brew. The general consensus is to get a Brita (unless you want Burton-on-Trent et al).

I generally make extract or partial mash (with some steeped grain). Mostly pale, blonde, belgian and strong ales ...

G'day,

I'm about to bottle a CPA that was racked two weeks ago. I'm bulk priming half dex and half LDME so I'll let you know. I'll probably have a suck n see in two weeks.

Cheers

Crow, sounds like you are as apprehensive about wiring it yourself as I. Fortunately for me I had a skilled tradesman who went to town on it and it's just as well. I watched on and the instructions, and even all the photos et al that I found through this website and other searches were inadequate ...

I agree with the convenience argument and to be honest have not had any major problems, just variability that mildly affected flavour/ mouth feel.

In fact, if it weren't for the carb drops and the PET bottles I may not have resumed homebrewing earlier this year after several years off (having ...

G'day,

I strongly recommend reading How To Brew as BierMeister suggested. This will all of your questions and more and it's free online!

In my understanding (yes, limited)
Q1: Never heard this one, can only guess it's a lazy (and imperfect) way of sterilising
Q2: I assume you mean malt extract ie ...

rwh wrote:

melbourne man wrote:breadandbutter: yes, it takes slightly longer. 2 weeks should probably be your minimum before opening a bottle.

Wicked that's no problem, 2 weeks is practically infanticide isn't it

Cheers

I'm about to use LDME to prime for the first time, having previously used the drops but now seen the light

Q: Does priming with malt require longer than dex/ sugar to complete secondary fermentation and maturation?

Cheers

Cool,

Thanks Chris, rwh.

I've tried q-tools and from what I reckon it doesn't factor concentrated boils. Still reading but more enlightened, ta.

Cheers

G'day readers,

Ok, I'm struggling to come to terms with this IBU stuff. I've explored several links and read Palmer's info. Basically I'm trying to find out how best to work out the amount (metric) of hops to add to a high gravity wort boil (and how best to estimate this as it never occurred to me ...

Pale_Ale; I can't find the reference right now (a google on washing trub will find something) but the method I use is:
1. Once you're down to the slurry after racking/ bottling, resuspend the trub and half-fill a couple of 750ml sterile bottles.
2. Top up with ice-cold boiled water, cap, invert a ...