homebrewandbeer.com

'the herb',in a brew

what? you gave your old man an infected brew?

anybody made the green dragon?and i dont mean the one you chase.

has anybody had a problem with no fizz after chilling your beers,that is a batch is fine at room temp(20-24degrees)got fizz and head but after chilling got nothing

oh yeah ,still hear the psst after cracking it but no fizz!

ok alot to ingest but here goes
excessive heat can only think of is 2nd frmnt at 18-26 degs
bulk prime;did a couple but sugar disolved in lukewarm water,rest-2 tspoons per bottle
cold conditioned around 14-16 degs
storage temp-around 20degs
even 2nd ferm lagers at 15 degs(still bad)
using primarily ...

yeah sorry about that,ales at room temp 18-20 and lagars bit cooler .all bottles totally sterilized too.

someones gotta help me,made 5 different brews ,ranging from lagers to dark ales,all made with either safale or saflager yeasts,all brewed at correct temps,sugars,2wk brew time,2t-spoons sugar per long neck,second fermented from 18-26degs for 7 days,left for 2months before tasting,recipies followed ...

anybody know what type of yeast is used in wanda munich lager?

thanks U.C.1 will give it a go .

hey guest ,you sound like an expert on lager,so sign up .we need your input.TOO COOL MATE

its actually my post guys,still no solution,and guest youve never had a full tasting lager,mate you missing out

hey LB in the three dialects (kan)of japanese that are spoken it can either be "i" or "e" but what the hey you go for it SHINTARO,just being smart,its all good LB.(dont worry oliver I"m not turning into Munkee!)

ah ,yeah....dd I was being what they call in AUSTRALIA a smart arse,but um thanks anyway ..I think.By the way nice and warm up there in North America this time of year?

hey thanks gregb,appreciate your time

thanks guys have the brewhaven guys got a site or email DD?

thanks for your uninspiring words,there are recipies out there,but for the cultured drinker like yourself you already knew that.People once thought brewing beer was long and labourious but look where you are mate!As for your metho comment ,mate you gotta get off that VB and get out more. :lol: :lol ...

anybody know of any brew places selling bargain priced bulk malts

anybody out there got a good saki recipie?

during the carbonation stage ,is it ok for the temp to get over 30degrees,brew's in a warmer, hard to control temp sometimes,will it affect the carbonation,head,taste???