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Hello again, and thanks for reassurances. It's just that when you are experienced, and then something unusual happens, you get suspicious.

It's Wednesday 29 March, and I just took another sample. The SG is down from 1020 to 1015, the foam is still there but perhaps less of it, and the vegemite ...

When you use dry-beer enzyme, you absolutely must get a steady final specific gravity reading running over three days to guarantee that fermentation has finished. Somewhere, I have written an article about exploding bottles caused by bottling before fermentation is complete, and using dry-beer ...

Thanks folks.
My concern is that I have not had foam on an SG sample so far, and I have made Muntons stout many times. This one's different, tho, because I used another stout wort instead of my usual DME. I'm not worried about the SG. I have bottled beers higher than that.
The fermentation started ...

I've made plenty of Munton's Irish Stout. Very good, too. This time I used Brigalow stout instead of any malt extract, 50-50. The only other ingredient was a bit of lactose. The OG was 1040. I used the yeast supplied by Muntons.

It has been in the fermenter, at about 24 degrees, for 5 days, so I ...

Two suggestions: (a) replace the LME by rice syrup, from Coles, about $4 per 500g, and (b) as you are using dry enzyme, please read my article, which is a reply to the 'Forum' subject 'Dry Enzyme Additives' posted on 19 October 2005.

Take great care to ferment out fully. Enzyme causes your beer to ferment longer than you are used to, and there's a danger of bottling before it has fermented, even tho it looks like it has. This will explode bottles. So, leave it in fermenter for a least two weeks, then take hydrometer readings ...

It seems to me that you don't have enough fementable sugar. It may be worth trying 1kg malt and only 250-300g of corn syrup.

Thanks, Oliver. Now, can you pull this article off the website? I looked further down, and this has all been discussed by others. Sorry.

If you live in a town, you can pick up two or three 600ml soft-drink bottles every day when you go for your walk to the shops. The bottles, including their caps, are kindly left for you by young people. Most bus-stops have a bottle. After football matches, you can farm dozens. Pop them in bleach ...

When you make a DIY ginger beer for the very first time, bottle it in soft-drink bottles and don't point them at your eyes. Let them mature outside somewhere, or in a box. I bottled my first ginger beer (from a recipe from the ABC website) and four bottles exploded in my car, glass shards and ...

I used Chux or similar, and I can't remember any off-flavours, leaks or problems. Easy to wash out, and you can then re-use them, or even use them for washing up. Who's for using Chux?

Can anyone tell me whether the yeast supplied with Coopers Canadian Blonde is lager or ale? I am about to make a quaffing stout and want to use the yeast I farmed from my recent batch of Canadian Blonde.
Thanks.

Thanks all, for the blooping tips, and for how to reply to my own section.
Five minutes ago, I finished bottling the 20-day Brigalow lager, as it showed 1004 again, for the third day. (It tasted good. I tried Brigalow instead of Coopers to make a saatzy lager because it seems to be out of fashion. I ...

19 days ago I put on a Brigalow lager/dextrose/Saflager (farmed) and the SG calculator gave me a range 1.048 to 1.006. 15 days ago I put on a Coopers lager/LME/dextrose/Saflager (farmed), with figures of 1.043 to 1.009.

Today, for two days, my hydrometer has shown both beers at 1.004. OK to bottle ...

I am looking for a recipie for Kirin-style beer, using bits of kits plus hops or grains, but one that does not need manufacturers' enhancers unless we know what's in them.