homebrewandbeer.com

Taken from that link.

Bacteria In this case, it probably is. Aceto bacteria (vinegar producing) and Lacto bacteria (lactic acid producing) are common contaminates in breweries. Sometimes the infection will produce sweet smells like malt vinegar, other times they will produce cidery smells. It will ...

Just joined officially then. Started 5 days late but any facial hair is better than none!

My page is..........

http://au.movember.com/mospace/2029281

Donate big, Beyond Blue is a great cause not to mention Prostrate Cancer support.

Chris wrote:You are probably ok spatch, but I wouldn't make a habit of it.

I'm not so sure Chris?
Racked it off into Secondary and dry hopped but she smelt fairly vinegary?
No floaties or anything but and still tastes alright.........fingers still crossed (ever tried typing with your fingers crossed?)!

:shock: Oh no!
Did my first brew with 200gms of steeped Crystal malt on Thursday 30th and just added to liquid in with
the hops mix and then added the liquid malt and kit can, mixed, then added that to the water in the fermenter.

Fingers crossed!
It was bubbling away within 24hrs. Good signs?
It ...

Thanks anyway guys.

If it tastes and smells fine, it probably is fine.

The only thing that springs to mind is maybe the honey introduced something of an infection to the wort. Did you boil it prior to adding it?

I didn't boil the honey, just sat it in boiled water for 10mins or so to get it ...

Bump.

No thoughts? Past experiences?

Hey guys.

Just racked a Beez neez rip off which was the following:
Beermakers Lager
Brewcraft wheat malt enhancer
500gm of Brewcraft honey
15gm POR Hops tea bag
Muntons Premium gold yeast

Found an orange topped, black bottomed, floatie pop up in the racked wort.
Then on looking into the yeast cake ...

Good call Svyturys

Ive been HBing for a couple of months now and im on my 7th brew. I found this site whilst my first brew was fermenting and the help I have recived from the guys here has been invalubal. It has helped to give me the confidence to experiment and play around with things a little ...

Tusker is not that great but having said that when it is 35 degrees + 110% humidity, you can "slam it down fast".
When I get back to Vanuatu I actually look forward to having my first Tusker. (I freely admit that I probably would baulk at it here in Sydney)

And at the risk of being an outcast I ...

After nearly 12hrs since leaving home at 3am, I tasted my first "Tusker" on arriving at
Vanuatu's Lelagon Resort at 2pm and thought, this is going to be a great week, this stuffs alright!
I was sick of it very soon. Bit of a Crownie/VB taste about it but blander and served in plastic glasses
at the ...

Not sure. I was tempted to try bring some "Tusker" back from Vanuatu last week
but chickened out.
Our duty free Bundy OP, Jim Beam Black and Pernot was fine in the overheads but they
are considerably thicker glass I guess.
That was with VirginBlue and we copped some nasty turbulence coming into Melb ...

Cheers for the replies.
I noticed on the pack it said to pitch 2 but the guy at my HBS assured me one was enough,
which it has been but I just wanted to speed up the process if possible.

Might try 2 in my next batch and see what happens.

Any thoughts on yay's or nay's to sticking two packets of Saflager yeast in.

Reason I ask is this 3-4 weeks between brews is killing me! I'm drinking more than I can make! :wink:
So to get around this problem I'm looking at using two packets of S-23 Saflager yeast to try and get things done
a ...

Well I ended up racking on Thursday evening.
Funny thing was that the samples from my SG readings weren't clearing
at all overnight. When I racked it there was only about 5mm of yeast cake,
I'm used to it being around an inch thick?
Any way, since Thursday, heaps of the floaties have dropped out and ...

Thats cos you do so much of it.
600 odd stubbies in 4 monthes, I've done approx 300 worth in the same time
but 1/2 are done in longnecks so only had to wash and sanitise 200 odd bottles.

You must have a pretty damn fine stash going on!

Cheers guys.
The current brew is sitting at 12. Had bubbles for 1 day then nothing.
Might try racking, not sure yet.

Tasted one of the ones that sat on the yeast for the whole month and it was very sweet and not
much fizz so will bring 'em back inside to finish carbing up and leave it for another ...

I've read somewhere that hydrometer are "calibrated" in water at 20C.
I'm not sure how the temp affects it bit it sits slightly higher/lower depending
on temps.
Can't help more than that sorry, there is a post in here somewhere saying how it differs,
do a search on gravity readings and temperature.

Hey all,

Just curious, I hear people rack their lagers after 2 two weeks in the fermenter.
1/ Is this regardless of SG reading?

I ask because my last lager took 31 days before I got 2 readings the same (1012).
I'm half keen to try racking but wouldn't want to do it too soon.

2/ Also, is there a ...

Not set up for lagering so I guess I could rack it and let it sit in another fermenter for another week or so, would that be worthwhile?

That would be fine. Can you put the second fermenter in the fridge, to help clear it before bottling? If not, the cold winter temperatures will help in that ...

Don't bottle it yet, as your SG is not stable and continues to drop. Leave it for a few more days and check it again then.
If you want to, you can gradually raise the temp to about 18ºC for a diacetyl rest.

Righto, sounds like a plan.

I'd then rack it and lager it in bulk at about 2ºC for a ...