homebrewandbeer.com

Kevnlis wrote:I would use 125g, but I use 160g in a full 23L batch...a bit more for wheat beers and a bit less for stouts.

Cheers, I'll try 125g.

Doing my first brew in a while, I'm about to bottle tomorrow. I'm a little worried I will put in the wrong amount of dextrose when I bulk prime. The fermenter has 18l in it, how much dextrose should I use?

Cheers

Hey Guys

I'm after some fancy beer glasses, no particular type in mind, I want to start building up a collection of different types. I don't want any with logos on them.

Can anyone list some good places to buy beer glasses? I'll buy online too.

Thanks

T-Bone wrote:You know Brewbard, I think you might be onto something. In each of the beers I have noticed this phenomenon, I used powdered brew enhancer (with dry malt extract).

In my batch that has this the worst I had only used liquid malt extract, no dry.

Try putting a bottle in the fridge at about 0-2c and see if that makes the yeast sink.

I just got one out of the fridge that's been in there a month or so and I can barely see any of these particles, although there are more around the top, they've made a little ring around the whole surface of ...

501 wrote:#the only ones that developed this had Brewcraft carbonation drops.

I used plain dextrose in mine. I drank a couple last night and they tasted alright.

ex0ja,

This may well settle down after a month or two to be a pretty good brew.

Oliver

I really hope so, I get the feeling its going to have a great taste! Just worried about that smell.

It kind of suits the head, that yellow stout head and banana smell. Doesn't really go with the taste though ...

Cooked up this one last week, I couldn't get the temp down so I added an extra litre of cold water from the fridge (making it 20l). I ended up having to pitch the yeast at 29 degrees though! :x I'm really regretting that now, it tastes pretty good but has a banana ester which I can't seem to get my ...

chris. wrote:Rogers beer is a nice full taste mid strength.

Another vote for that one.

bigears wrote:cold conditioned for 2 months in the fridge.

2 months!!! Do you mean in the secondary fermenter or in bottles/keg?

try the International Beers Shop in Wembley, bloody huge range!

took me about 1/2 hr just to select a six pack the other week,

Grab

I had a look at this place tonight, I was overwhelmed by the variety! Most the beers are labeled in German or some other language so that makes it a bit hard to ...

Well I tried steeping specialty grain for the first time last night. I think it all went well, but I had a taste of the water after the grain had been steeped and it didn't taste very strong at all, I get a feeling I won't taste any difference in my beer. Did I do something wrong, should there be ...

newers wrote:I'll let you know how it tastes.

How'd it go?

Oh yeah, can I put different types of grains all in one stocking and steep it all together?

Do I just tie a knot in the end of the stocking or what? Do I stir the stocking around in the pot?

Thanks Oliver, its all clear now.

Cool, thanks Chris.

I've put a thermometer in a tub of water where my fermenter will be sitting in the kitchen and its been at a constant 18 degrees

Now I just gotta get some money together for the ingredients. I'm so broke

Thanks Shawn. New username???

It won't happen, but out of interest, what would happpen if it dropped to say 10C every night but went up to 18 again during the day?

Would it stop and start fermenting depending on the temp?

OK, thanks greg. Can't wait to give it a shot!

So you don't add any fermentables to this? (malt, dextrose etc.) Is that because you add 2 tins of concentrate, so you have enough stuff in there to ferment already?

Does this have the charcoal taste to it, or do I need to add some roasted grains to get that flavour? Is it very syrupy? I'm thinking ...