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ah cool. thanks guys, that has put my mind at rest

Hopefully someone can help me with this. I did an extract brew today, 2.25kg dark liquid malt extract, 200g caramalt, 100g torrefied wheat. Steeped for 30 mins, them boiled for 60mins with 1.5 ounces of challenger. This was then made up to 18L with cold water. According to beercalculus this...

First time making up an extract recipe which went as follows. 100g Crystal Malt 100gTorrefied Wheat 150g Chocolate Malt 150g Oats All steeped for 30 mins at 65-70 degrees Then 2KG amber LME added and boiled for an hour with half ounce challenger hops (8.4aa). Brewed to 18L Og was 1.041 and...

not tried it, but apparently a bit of lactose added during the ferment. its non fermentable milk sugar. pretty cheap to buy, but too much will make it far to sweet

currently enjoying a brewmaker lager that for some reason tastes like hoegarden

i stuck on a very similar brew today, but without the ginger, very much looking forward to tasting it.

i always use 2ltr PET bottles. they are always cheap, and you have the benefit that once you have opened one, you may as well finish the whole bottle off :grin:

someone else has advised me that it wont crust, but will just bubble. there are a few bubbles now, so wil just keep an eye on it and hope for the best i think

nope....broke it whilst sterilising things. Got a new one on the way, should be here in a couple of days

doesnt sound very promising, would it be worth getting another yeast into it?

I havent done a coopers kit before and the mrs has bugged me to make the ginger beer one. made it up saturday evening and its been sat at around 22-24 degrees since but doesnt really seem to be doing much. is this normal for coopers kits? I had heard they were very reliable

cool, thanks

i was thinking about using champagne yeast to make a TC, would I still need to prime the bottles with this? (i do prefer fizzy cider but dont want it too extreme)

it was 1030 sg. i have bottled it now as needed to get it done sharpish as going away shortly. it had completely stopped bubbling, so i guess its a risk i will have to take. the instructions stated that it could be ready within 4 days, so it cant be too disastrous

This has been in the FV for 6 days now and all activity has stopped. The hydrometer has been at 1004 for the last couple of days but there are some little bits of gunk (looks like coffee grounds) floating on the top. should i wait for these to disappear, skim them out, or just bottle anyway...

thas good to know. Thanks. Unfortunately my house does get rather warm most of the time.

I have started a batch of youngs harvest bitter 48 hours ago.When I pitched the yeast, the ambient temp was about 24/25C. About 24 hours later the temp was still the same. I checked the brew and it ad loads of foam/crust and was bubbling quite heavily. Now at 48 hours the temp has dropped to...