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on the same note if you rack when fermentation has stopped completely you risk having it not kick off again in secondary then having it sit there with a nice wad of normal air (02 and N) above it rather than a nice, anti-infection CO2 layer.
I usually rack when fermentation slows but hasn't quite ...

meh, haven't used BE1 in over a year and never even used rice extract...you knew what i meant

i love that dinner tram. does the city circle just as i'm finishing my courier rounds for the day. Makes it so much easier on my legs at the end of a long day on that last delivery or two, just hang on and cruise along untill a newer, faster tram appears up a head then go grab that one

Maybe ditch using BE2 if you aren't going to use the entire kilo. I know BE1 is 600g dextrose and 400g LDME so using this as an example if you put 500g in you could end up with any ratio of dextrose/LDME which could really change the beer altogether.
maybe 200-300g LDME, 500g dextrose, 500g rice ...

1) you are paying to much.
2) I like it but after spending a month in Japan and only drinking japanese beers (asahi, sapporo, kirin etc.) I'm a bit over the light flavour/rice malt style. I still like it but I reached overload on my trip (being the only westener in the entire district equals a lot ...

I almost always bulk prime, it just works with my washing, filling and capping method much better than measuring out individual bottles and getting sugar all over their necks etc.
I tend to change the amount of dextrose I bulk prime with depending on the style of beer.
for most of my light or amber ...

think this has come up before but meh.
i don't mind their ginger and quite like their pilsner, wouldn't really buy it often tho (got a bunch for free at uni :D). The pilsner was a nice beer to suck down on a late summer arvo while listening to a band in an open air venue, can't remember it (the ...

Tassie b€rew wrote:Hey guys, is it ok to rack and not bulk prime.

yes

Tassie b€rew wrote: Also, does exposing the brew to the air when racking increase the chances of ruining/infecting the brew??

no (well not enough to worry about).

answered plenty of times, run a search.

http://www.homebrewandbeer.com/forum/viewtopic.php?t=2535&highlight=racking
http://www.homebrewandbeer.com/forum/viewtopic.php?t=2331&highlight=racking
http://www.homebrewandbeer.com/forum/viewtopic.php?t=1677&highlight=racking
http://www.homebrewandbeer.com ...

WSC, could you let me know how it goes with the hallertau? How much is i na hop bag and how long did you steep for (or was it dry hopperd?)
your comments on the brew will be much appreciated.

cheers.

howd o you guys think some Hallertau would go in a Cooper bitter with 1kg BE2?
I have some i nthe fridge and think it would be interesting. maybe only 5g or so for a few minutes, what do you think?

Wassa wrote:and 6 Hail Bourbon's!

...i'd rather drink fosters

was at a gig a few weeks ago where we got 6 free drinks each which was fosters on tap. It's nothing spectacular as you noted, very bland but not a horrid beer.
I wouldn't waste my money on it but it is drinkable.

the bag of sugars is a brew converter, unknown quantities of unknown sugars.
I'll give it a crack with 25g saaz steeped for about 15-20mins for a but more kick and saflager yeast which i've got in the fridge anyway.

cheers.

Buy a can of Coopers Lager, 500gm of light dry malt, 250gm of dextrose and add 300gm of honey plus 20gm of hallertau or Saaz finishing hops, make to 22 litres brew at about 14 o 16 degrees using Saflager. Let it ferment to about 1012 to 1010, bottle, leave for 3 months then chill it and drink it ...

g'day
I got given a 'VB' kit a while back that's still sitting in the cupboard. It's a tin of goldminers draught and a bag of mixxed sugars which are meant to replicate VB.
Seeing as I don't really wanna waste the time and effort to make a VB clone does anyone have any suggestions on what I could do ...

I had a JS amber ale 6'er that was infected once. Tried 2 of them then gave them a call. quoted the barcode # and such and they organised a new 6 pack for me, no charge.
Very happy with that service. Microbreweries would inadvertantly put out the odd infected bottle or 2 as you can't really test the ...

putting beers in the fridge will just make your yeasties dormant, not kill them. The beer may not age the same way as if it was kept out of the fridge (if it changes at all).
I generally keep mine out of the fridge in the cupboardw hich is a constant 20-23 degrees. I only have a comparitively small ...

i have brewed a dark ale (was made to a stout recipie but diluted further) with 25ml of liquorice extract. The extract adds a liquorice/nutty aftertaste which is quite noticeable and really effects the final product.
If you are just after a bigger head there are a few additives which will help (I ...

I don't think the quantities of Malt/Dextrose/Sugar should have much effect on you're beer
malt extract doesn't ferment out as fully as dextrose, carb drops etc. This means it give the beer more body as there are still sugars left behind.
When priming with malt you have to up the dosage to get an ...