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Didn't even have to wait that long.. it's going for it this morning. Weird, I've never seen a working starter without a single bubble of krausen before.

Thanks for that... I've gone for it - we'll see how it's doing in a day or two...

I'm supposed to be brewing tonight. 1214 Smack pack didn't really swell after 8 hours yesterday, but I know 1214 is a slow starter so I made a starter with it last night anyway. (Yeast smelt perfectly fine then.) So after 20 hours it still *looks* completely inactive... but I've been shaking it...

I always struggle to get a slot of free time big enough to do a whole boil (plus the associated cleaning etc.) - and that's just extract brewing. So always looking for ways to make it a bit easier/quicker. Is there any reason I couldn't do my grain steeping in advance of the boil and store the...

Not attempted to understand the maths but plugging some figures into the spreadsheet seemed doable.. According to it, if you keep a sample of 1.060 wort which then goes on to ferment to 1.012, you would need 2L to prime 23L to 2.8 volumes.... If it only goes to 1.015 you'd need 2.2L to do the...

I think your answer is in here if you can decipher it: http://braukaiser.com/wiki/index.php?title=Kraeusening The spreadsheet looks simple enough (the link is after all the hard sums).

I've done a few extract brews now and a couple of things keep occurring to me... any know what I should be doing? 1. Do you count the volume of the LME in the boil volume? eg. 3kg of LME is about 1.8L. If the boil volume in Beersmith is 18L, should that be 16.2L water plus the LME, or just 18L...

Any know if it's possible to get 100% wheat malt extract, or is it only sold as a blend with barley malt?

I'm no expert at all but I do like 3068 in hefes. Only used 3068 once before - that was brewed around 22-27 (there was a bit of an unexpected heatwave at the time!) and it was nicely banana-y. I've done another with Whitelabs WL300 which I thought was meant to be the same strain - but was really...

Thinking about it, I think this happened the one other time I used Wyeast 3068. Both those brews totally filled the bucket with krausen and clogged the airlock (now changed and cleaned obviously)... I wonder if the krausen and other **** is getting forced into all the little gaps and cracks...

OK I know when airlocks stop bubbling that is no indication that fermentation has stopped, due to leaky seals and escaping gas etc. makes sense. But does the opposite hold true..? Can the airlock continue bubbling even after fermentation's stopped? Got a batch in the FV, 11 days old, no...

All I can tell you is I've used some Westons Vintage cider bottles over about 6 batches and haven't had a problem yet. I don't tend to prime more than about 3 volumes though. They seem on the heavier side to me so I feel fairly confident using them - certainly not as thin as Franziskaner...

The kits say to prime at the rate of 8g or 9g per litre which isn't so far off 10g.. eg. http://www.coopers.com.au/the-brewers-g ... hefeweizen

I agree... there's an awful lot of countermeasures you can take in brewing - generally I try not to bother with any of them until I find I have a problem that needs fixing. Never had a TCP smell before.. but then again I've never smelt chlorine from my tap water until recently... Hmm Perhaps...

OK then... safest is to use half a campden tablet in case the smell I've getting is chloramine. But still in the dark about how much sodium metabisulfite that translates to... I googled some pictures of campden tab packets and one said it contained 550mg. So if we're adding a half tab to 22L...

Thanks for the replies... boiling sounds like the best way but I should have mentioned I'm only doing a partial boil (because I'm doing my boils stove-top and doubt I can keep the full volume at a rolling boil for an hour)... So the other option would be measuring the additional water out the...

Hello, I live not far outside Edinburgh and have never noticed a chlorine smell from my water before so never bothered treating it when brewing.. but just recently the water has started smelling quite strongly of chlorine for some reason. So thinking I should sort that out before using for the...

Very interested to hear how this turns out.. it's my wife's favourite so fancy trying something like this.

I've been drinking the Crusader (I brewed mine a bit short though).. it is indeed quite golden - definitely darker than a pale ale. Another characteristic of mine is, if you batch primed that the amount of sugar specified according to the instructions, it seems to have very low carbonation -...

Thanks for the intersting replies.. So for the Coopers European Lager kit, if it uses lager yeast, does anyone know what the instructions are that come with it as far as fermentation times and conditioning..? People seem to be very happy with the results from that kit so the process must be...