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Follow can directions exactly except add 220gm packet processed Buderim Ginger Chips to the fermenter. (Chips are much smaller than regular-sized ginger pieces so a greater surface area per gram)


Where can you buy them?

What is the difference. I am making wassa'a honey porter and I accidently bought the light stuff not the dark. Will there be much difference?

phew! thanks guys. Yeah, they were new caps out of the packet. Tis my finest beer so far so thanks for the de-stressing.

when I bottled my last batch. I don't kow what I was thinking! Will this effect my beer?

Ok, another question.

My brew has been fermenting at a temperatures around 16-20 degrees. I woke up this morning and all the foam on top has dissapeared. It had about a 3cm layer on top, and in one night, nothing. Is this normal??

rwh wrote:What sanitiser did you use pre-bottling?

Morgans, no rinse.

I think they are coming good. I have a test one sitting in my room, I gave it a shake today and a lot more bubbles are appearing. I think the theory of glass being colder is a pretty good one.

The glass ones are stored where the PET bottles are.

When I bought the glass bottles, they were filled with mould. I soaked them in bleech overnight. Emptied them and rinsed well. I then scrubed and soaked them in dishwashing liquid for about a week to get rid of all the bleech. I then emptied them ...

http://youtube.com/watch?v=hC7MDb0IuLs
http://youtube.com/watch?v=Eu68wZcTztc&feature=related
http://youtube.com/watch?v=Zfze6fBYEe4&feature=related
http://youtube.com/watch?v=9dIwFVIGXgI&feature=related

Nevermind,

I found this video tonight, explains/shows the yeast prep

http://youtube.com/watch?v=RENxL0HhRu4&feature=related

Hi all,

I have down 4 batches now in plastic bottles. I made a batch and used glass bottles (bottled 2 weeks ago). I have had them stored in a nice cool room. I put one in the fridge to try it and it was close to flat. I used 2 carb drops as they are 750ml bottles, and did the same recipe I did ...

That was a good read trough lolly, thank you

I generally fill up to 20L, I think the beer has a better taste like you said. With your comment about the yeast, putting it in clean 20deg water for 20 min, what will it do. How do you know if it is dead or acting?

Well, I gave it a bit of a roll without splashing last night. I woke up this morning to a brew with foam on the top and a lower hydro meeting. Phew, false alarm. I was stressing, I put so much effort into this one and it smells the treat. I still don't know why the last batch didnt work, maybe it ...

oh, hydro read 1042.

Yeast was pitched at 20 degrees. There is no condensation under the lid, no air bubbles, no settement on the bottom. Lid seal checked, closed firm but not over tightened. I let the temp get to 23 today for a couple of hours to see if yeast would so something, nothing, its back at 20.

She just volunteered for mini-factory cleaner.

I bought an Irish Stout kit a month ago, I did everything according to the instructions and after a week of no signs of Fermentation, I tipped it. Being the idiot I am, and the ol, never give up attitude, I decided to have another crack. This time I spent AGES on it. Smells awesome but, no sign of ...

I have made two batches now (tried the second tonight) and neither of them have had a good head on them. First batch was that munich one that comes with the kit. Second one was black rock dry lager but I used 1kg of the corn syrup/malt mix and I added 500g dextrose to make it a little more alcoholic ...

That looks awesome mate. What size kegs are they??

What about QLD??

Thanks mate.

I remember reading somewhere that if you use malt when bottling, you will get a better head plus a better tasting beer. Any truth to that??