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I have recently discovered the value of cold conditioning. The low quality malt I have to use produces a ton of sediment in my bottles letting the fermenter sit at less than 10*C seems to drop tons of it out of suspension. But I cant keep the air at a 100% constant temp while cold conditioning. I ...

At 2am as the crowd in the bar is winding down you notice the huge amount of empty bottles piled up in every corner and see there are loads of beautifully thick and solid crown top stubbies (Duval shaped with out the curves in the neck). In a half drunken state you convince the bar owner to have the ...

3 to 4 litres loss out of 12 litres seems high to me. Remember that you do not need a vigourous boil.



I have been doing very vigorous boils for the most part and my measurements are estimates. It looks like quite a bit of water is evaporating... last boil was less vigorous and I lost much less ...

With a bit more experience and procedure for what I have to work with I am producing decent results but I got I have a couple of nitpicky questions that I am hoping will help me make some minor improvements:

1. For a partial boil recipe (in Beersmith) what is my actual partial boil volume? I ...

inark wrote:when you say lighter you mean in alc%?

hmmmm lime jelly bean in the mexican cerveza i made could have been a go... might have to make another batch up

No, I meant lighter in color and flavor (ie Megaswill). Most Mexicans in the US add lemon or lime to Budweiser if they want the citrus flavor.

I could see a black jelly bean potentially working as a priming agent, especially with some kind of darker or spice ale. Try it with a bigger 600ml+ bottle (preferably PET) just as a test run to see how much carbonation it gives off tho.

A lemon/lime/orange jelly bean may also work with some ...

The answer is in the two post above. It is amazing how much of the beer I make gets given away to friends/coworkers.

You could also potentially brew with a friend and split the costs and rewards. That would cut down your yield by half!

Could be also that there was a lot of sediment in the tap when he drew some out to take the reading. You'd want to discard the first little bit thats all junk then take your sample.

In theory, more stuff in solution = a higher gravity reading. My guess would be that his stirring it up (why would he do that?!) put yeast and sediment back into solution and therefore made the liquid "heavier."

For the next brew I am going to sanitise like a mofo and rule out the infection possibility.

I also have a proper syphon and hose being sent in from abroad so that should help the racking/priming process. The thicker tubing I was able to find transfers the 5 gallons of brew in 20 minutes or so but ...

37 views and not a reply?

Came up with a theory while discussing this with the guy I brew with yesterday:

Could the high finishing gravity 1040-1045 have something to do with preventing the priming sugar from dispersing evenly throughout the freshly fermented beer as it syphons?

And I know that ...

I'd say it is a bit long and youre risking, what is it... autalisis (I know that isnt spelled right!), but you can always bottle it and give it a taste. As long as it tastes ok it should be alright after it has aged some in the bottle.

My weird Chinese malt was partially discussed in another thread (http://www.homebrewandbeer.com/forum/viewtopic.php?f=2&t=8513). Now that my brews with this malt have aged some I have started enjoying them. Not great yet but they were fermented during the summer at 25* or so and are my first ...

And yeah its a crap beer but its not for me like I said already. Some Aussies don't have tastebuds and expect beer to taste a certain way. They aren't likely to touh my IPA.

I wont hassle you for trying to make something like Corona. Personally, I dont like it but to each his own... if thats ...

Well I tried one of my corona rip offs tonight with a bit of lime. Cut a lime into 8ths and squeezed it in. Then put the piece in and inverted and back again. Poured it into a glass AND,.,,,,


Why did you put the lime in the bottle and invert it? That is just going to stir up the yeast sediment ...

All right, so I lost the bet, but you must admit it was close to probably the best bet in the world... :D :D :D :mrgreen:

I agreed with your probably best bet in the world. But I dont think you meant they all taste exactly the same either. They all taste very similar. Similar enough that they all ...

warra48 wrote: I'll bet if you lined up, say, 24 lagers / pils from around the world, even the best experts would have great difficulty picking one from another, with little to distinguish any of them.

Couldnt of said it better myself, that's why I found the slogan funny.

The Carlsberg here is brewed in China (as is Budweiser, Corona, Pabst Blue Ribbon, and Guinness). Maybe the draft stuff brewed in Europe is better. Either way, the bottled stuff here cost many times more than the local brews, they all taste roughly the same though. Almost similar enough to ague they ...

I was out and about over the weekend trying to learn how to use my new SLR camera when I saw this bar's patio umbrellas. I find them absolutely hilarious! I assume others here may have a similar reaction:

http://i239.photobucket.com/albums/ff209/aurelius121ad/bestbeer.jpg

A few months ago I ...

Anyway, if you are happy with your beers then its all a moot point and still a mile away from the actual topic of this thread.

Hahaha, I think I worded that incorrectly; I am happy with the progression of my beers. I am still trying to gain experience, to date I have only brewed 8 batches. And ...