homebrewandbeer.com

How do you go about roughly working out the og and fg of a brew just from ingredients?

I bought a packet of this malt extract the other day and after reading the side panel was slightly miffed at what it suggested as per alcohol content.It gave only 0.9 % alcohol for 500 grams,is this true or a missprint at coopers?

I'm partial to southwark old stout,its got a heavy body and is quite bitter,which suits my tastebuds.

Has anyone got alist of hop IBU's ranging from mildly bitter to very bitter.I've got access to a hop weight calculator,but i don't know what IBU readings constitute mild or bitter.eg How bitteris 30 IBU's?

I usually allow about 4 to 6 weeks before i drink my brews,this being the secondary ferment time that coopers uses.As far as whats in the trub and what it does to my brews, i wouldn't have a clue.

A bloke from the local HBS told me to crack the seals on bottles i thought were suspect and release the gas then put them back through the capper.Haven't had to do it yet, but you're situation lends itself to this method of stopping the bottles from exploding.

I've scored a few hundred bottle caps from the home brew store at 4 dollars a pack that claim to be duo type.I use the ordinary coopers bottle caps for the crown seal bottles and these duo caps for the twist tops and have never had a problem with them.Am using an ordinary bench capper to do this.

I've just brewed a coopers real ale using 400 grams of invert icing sugar,400grams of dextrose and 200 grams of maltodextrin,hopefully it works out .

I had a brew that was stuck on 1014 sg for 2 days,and when i rang the homebrew guy up and told him the story,he told me to bottle it straight away,even though it was only 4 days old.The reason for this was that he reckoned the yeast cake could turn to vegemite if i left it any longer,so i bottled it ...

Its too hot at the moment to brew lagers or pilseners from anyone,so i would avoid these.

If you are a bit suspect about brewing temps then just wet a towel and wrap that around youre fermenter,it works a treat for me,keeping my brews at 24 degrees ,even on a 40 degree day.Just remember to re soak every 3 hours and it should be fine.

I'm partial to coopers dr tims on a warm day,it tastes very similar to their old big barrel lager,which was taken off the market in the late 80's.Also can't go past carltons pure blonde on a hot day, it's pretty refreshing.

I went down to local fodder store the other day and noticed a bag of brewers yeast on the shelf.I asked the bloke if this was good enough to be used as a yeast for brews and he said no,its dead.What i was thinking of is this stuff any good as a yeast nutrient?

Whats wrong with pride of ringwood hops for bittering,they have a high alpha acid content and smell good when crushed.The only thing is you can't get the flowers anymore ,just the pellets.

With my last brew,i bottled it after 4 days in the fermenter,with a stable sg of 1014.The only reason i did this is because when i rang up The Jovial Monk home brew store and asked about what i should do with a stable sg reading,they said bottle it before the yeast cake turns to vegemite.Normally i ...

Grumpys,here in the adelaide hills,uses and recomends One Shot,which is orthophosphoric acid.Apparently you don't have to rinse it off.

I've gone and put 500 grams of lme into the brew,hopefully that will raise the alcohol abit and also give it more body.Very nearly ended up with my brew all over the floor,as,when i poured the lme into the brew it frothed right up.Ijammed the lid back on real quick,and only lost a bit through the ...

Just want to know what could be wrong here.I did an sg at the start of my new brew and it read 1032! I used a kilo of BE 2 and filled to 24 litres,but when i ran these stats through the brew calculator on brewcrafts website ot reckons i should have got 1040 sg at the start.What gives here,is the ...

I did the same with a coopers canadian blonde and my initial sg was 1030,with 24 litres of water.I used coopers BE 2 as well.Am probably going to pitch 500 grams of LME to add body and alcohol to this brew as soon as it slows down fermenting.Don't know if this a good idea or not but im going to try ...

Yeh,thanks for the advice mate,
i'll go out tomorrow and get a 500 gram bag of dried malt and mix it up then pitch it.I didn't really want a light bodied beer,but i've got one unless i do something about it.Cheers, wiggins.