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If you brew at high temps. then ale yeasts will finish pretty quick,sometimes less than 30 hours.The only problem is,the brew will be pretty fruity and finish in 2 or 3 days.Better to keep the brew at 18 degrees and avoid the fruit flavours ,if you can help it.

If you use lots of dextrose to brew then yeast nutrients will help to finish you're brew off at expected FG's.Brewing with all malt ensures you have adequate nutrients to complete the fermentation.A lot of kits are cut with sugar extracts so they don't have enough yeast nutrients to finish properly ...

This is a short list of what i have taste tested this year.
Carlsberg elephant,kilkenny irish ale,boags st. george,birra moretti,JS rum rebellion porter,bee sting,hofbrau oktoberfest,boags draught,boddingtons pub ale,kronenbourg 1664,coopers heritage ale,southwark premium lager,becks bier,heineken ...

I've had the same thing happen with a coopers irish stout brewed with 100 gms carafa special 3 and 150 gms choc. malt, the fermenter was covered in foam for 24 hours.My fermentation has slowed a fair bit now,but i usually get this from coopers dark ale and stout kits.The yeast seem to love whatever ...

Yeh,it doesn't seem to affect the flavour in any way,so i guess it may be yeast.I am now bottle brushing every bottle after drinking and then later,when near ready to bottling,i soak them in chlorine bleach for 12 hours,as this seems to dissolve everything that sticks to the sides of the bottles.I ...

My stash is;
53 stubbies of extract strong ale
52 stubbies of morgans wheat beer
53 stubbies of jovial monk's adelaide brown ale
53 stubbies of partial mash ale
52 stubbies of morgan's old brewed with safbrew t-58
53 stubbies of tooheys draught
53 stubbies of partial mash pale ale
53 stubbies of ...

I had a few of my first extract brews a couple of nights ago and in two of the bottles noticed a strange but not unpleasant buttery taste.I put the bottles up to a light and noticed a white,streaky film that clung to the sides of both bottles.I guessed it was an infection,but couldn't work out how ...

Thanks mate,i will give them a burl and see what they have for a reasonable price.The best i could find was a 15 litre pot in myers,i want 30 litres at least.

Next thing on the list is a much bigger pot i think, i need extra boil volume to make things more comfortable.These things are hard to find in adelaide though,so it might take some ringing around.

I've just taste tested two of the best brews i have come accross to date,they are samuel adams boston lager which has a really nice hop character to it,rare for an american beer and hoegaarden wit(white ale) which has a nice citrusy finish to it with low hop bitterness.I've exhausted the local dan ...

My sparge method is pretty crude as i just ladle the grains into a sieve and then sparge with water at 80 degrees.This was the method i got from Jovial monks forum here in adelaide,he gets 70-75% using this idea.My pot goes into a cardboard box which is lined with polystyrene and a thick quilt,it ...

Thanks for the reply AC,i will use the info next time and see if it makes any difference.I initially used 6 litres of strike water at 76 degrees for 2.4 kilos of grain,which was made up of 2.15 kilos of pilsener malt and 250 gms of crystal malt.It took quite a while to stir the grain in with the ...

Made this recently and it tasted damn nice after 2 weeks.It had a spicy background flavour but was still quite drinkable.Recipe was;
1 can morgans old
1.5 kg coopers LME
360 gms dark dry malt
150 gms choc. malt
150 gms crystal malt
20 gms cascade hop pellets boiled for 20 mins. in 5 litres of wort ...

G'day,what's the normal efficiency expected when doing a partial mash using a pot as mash tun and sparging through a sieve?I have managed %39.2 on my first attempt and %52.6 for a second attempt,using around 4 litres of 80 degrees water for the sparge.The jovial monk here in adelaide says that i ...

An extra 250 to 300 gms DME and 22 litres volume will increase the OG to 1050 or so,then use a windsor ale yeast or muntons gold as they don't attenuate as much as US56,giving a higher FG of around 1015 which will improve body and taste with the extra unfermented sugars.
Cheers,mark.

Are the sugars in crystal malt fully fermentable or is there some left over dextrins etc. in this stuff?I vaguely remember reading a post in another forum where they suggested that a reason for a high FG in a brew was because the recipe called for 300 gms of crystal malt and that it left a lot of ...

No worries mate,i didn't think it was that difficult to make candi sugar as otherwise the cost of making it would prohibit most normal brewers from using it.I will be making some pretty soon to make a saisson,hope it works.

I was interested in making candi sugar myself at one time to use in a saisson recipe but after reading around on a couple of american forums i found that candi sugar can't be made using citric acid and heat,or so they reckon,instead it is made by heating with a strong mineral acid such as sulphuric ...

While on the subject of grain,has anybody had any issues with carapils?I have read that it has a cloying sweetness which a lot of people don't like,but on the plus side it improves body and foam stability,so how much is enough of this stuff?

Running the figures through John palmers formula i get OG of 1059,FG 1015 to 1019 and ABV 5.56%-6.1%.I have used the brewcraft calculator and it always seems to over estimate the OG of my recipes.