homebrewandbeer.com

I got the seals from eBay recently. The seller was in the UK. Cost about $30AU for 100 including p&h. They're green so not like the originals. After you get them on they work great.

Well, after 7 days in the fermenter I bottled this batch up. I bulked primed with 3/4 cup of table sugar boiled with an equal quantity of water. Temperature control is difficult for me so it fermented out at around 23-24C. Personally I would have preferred it a little lower but it's the best I could ...

Right now I'm enjoying a very tall and cool glass of Coopers Pale Ale made with Coopers BE2 - as per kit kit instructions - very damn tasty. But as I just received a whole new shipment of fresh Grolsch seals I threw together a very quick wheat beer for summer refreshment. 1 tin of Coopers Cerveza ...

Glad you guys enjoyed the recipe. I agree, definitely gives the tastebuds a blast.

Haven't made it for ages; thanks for reminding me.

Hey Keg,
Saunders Malt worked a treat. Easy to get at the supermarket too!

I was worried about this too for a while. Apparently, there isn't enough 220 preservative present in the gelatine to have any effect on the yeast. I can vouch for it as I have used the household brand gelatine as finings and have encountered no problems. The beer still carbonated after bottling and ...

Yeah, I doubt that the higher temps have altered your finished beer. All the major characteristics are formed during fermentation. Might just be your tastebuds. Sometimes, I find the same batch of beer tastes different depending on how I'm feeling.

I would always recommend boiling dried malt extract and table sugar additions. These products often have mircobes in them and it's probably better to be safe than sorry. But for anything tinned, like liquid malt extract and the kit, boiling is not essential as long as you get the yeast going as fast ...

BE1 is better than table sugar but BE2 is even better, and is worth the extra cost, as it contains about 250g of malt. Or you could use up to a kilo of malt extract as Pale_Ale suggests. The more malt the better - use as much as you can afford.

I agree with Pale about the Coopers yeast - this is a ...

What do you use the rice syrup for?

As part of your fermentables. I've used it conjunction with a kilo of BE2 before and in another case with additional regular malt. It lightens the body a bit and doesn't impart much flavour. Although 500g in a 23L batch is more than enough as too much can make ...

I made this the other day and it came up well. It's a little bit like Dr Pepper or a root beer. Indeed, I got the idea from looking on the net for the ingredients that make up Dr Pepper and root beer and it includes ingredients that are reputedly used in both. Although, my one has it's own thing ...

Ingenius - pork belly is food of the gods and you have done it proud. Sounds absolutely sensational.

In Perth Germanic sausage central is a place called Dubrovniks near Bayswater, opposite Meltham train station on the Midland line. Members of German and other European communities come from near and far to get the good shit - Viennas, Weiss Wurscht, Bratwurst, Cevaps, Polish sausages, Speck - the ...

Add the dry malt to a cold pot, add 2L of cold water and warm slowly stirring constantly to boil, add the dextrose once the malt is dissolved, remove from heat and add the kit.

Pour this into the fermentor and top up with cold water to desired volume. Pitch yeast and leave to ferment, try to keep ...

i have a massive craving for sausage and sauce sandwiches now :(

Now I do too! A knackwort with sauerkraut and whole seed horseradish mustard...mmmm

Sort of the same thing :D

My girlfriend and I just did an Oktoberfest lunch on the Webber - Bavarian-Style Roasted Chicken, Homemade Brined Pork ...

You could try ringing a health food shop and asking them. I'm not 100% sure that many would stock gypsum but some stores do stock Dolomite (calcium carbonate + magnesium) made for human consumption. So, it could be worth a try.

I've seen those at my local supermarket for $9.49 but haven't been keen to jump on one yet. I have seen mixed reviews about it. Some quite negative, but it probably relates mainly to the yeast it comes with. May try one soon as ale weather is upon us.

US056 actually ferments okay at the lower end of the spectrum - I'm not sure why but it's what I have observed. A lot of ale yeasts would take about 2 weeks to finish primary fermentation at that temp, but you might find that US056 takes less time than that - maybe 8-10 days. But even so give it ...

Spot on, Wildschwein (gotta love the name, feral pig).

Yeah that's the literal translation of the noun but the feminie version Wildesau has an older kind of vernacular meaning as an adjective which could loosley be translated into English as "loose canon." This was used to describe someone who ...

Incompetence is a abundant in many businesses.
...there is a lot of very good and helpful information available on this forum (and others), provided you are willing to look at anything that's said with a practical and critical eye. Given time, you get to recognise the contributors you can rely on ...