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Hi, I have been making kits for a year now and I'd like to start pimping them a bit more. At present I use Simply lager and then add 1kg DME, 500g dextrose with a safale s-33 yeast. This resulted in a nice flavour but a bit sweet and I'd still like more flavour and body. I had tried doing this...

I just did mangrove Jack Kveik IPA, quite nice. I don't like really strong citric flavours and this one was good. There is a dry hop to do so I'd recommend a low pressure ferment it(if doing pressure fermentation) until after adding the hops. I'm just about to keg a pimped Coopers Mexican...

I'm pretty sure you just need :- 1. Purge the keg and fill it to the same pressure as the fermenter or less. 2.The bottom of the fermenter must be higher than the top of the keg 3.Connect the fermenter liquid post to the liquid post on your keg 3.Connect the gas post of the keg to the gas post...

The first time I tried it it turned 20L to foam overnight (at about 28C) so I was cleaning the floor the whole next day. That was a simply lager kit with some dme and dextrose I just finished a Mangrove Jack Kveik IPA and used pressure control to keep the thing down. Also started at 20C then...

I just think that the kits rely more on an Ale fermentation, lower attenuation and maybe more pronounced hop flavours. A pseudo lager using a less well built up malt and hop brew relying more on unfermented sugars? An all grain would be designed to be a lager from the start with the right malts...

Were these kits or all grain?

I used a SafLager 34/70 with a Simply lager kit. I have done the Simply before using the pack yeast and it got stuck. I did taste what I had and it was a much fuller flavour than I got with the SafLager. I think the kits are designed to get more taste out using ale yeasts (hence the 20-22C...

Thanks to everyone for your suggestions. My question is really, what yeast would you recommend for these pseudo lager kits, to replace the original yeast packs (which I did not put in the fridge and have been left at high temps in storage). In future I will be putting the yeast in the fridge...

Hi all, I've had a few problems with stuck fermentations using kits and I believe it is because of my keeping the yeast attached to the kit in the house until I ferment it. I live in a hot climate (40C) in summer so the fault is mine. I have 2 kits left, a Cooper's Mexican and a Muntons Bock...

I have tried filtering. I think I used the same 1micron filter you have . Have you checked the instructions? I believe they say the beer should be uncarbonated for transfer? What I found was a much paler beer leaving the filter and I think it had less taste, also a fair loss of beer in the...

Hi, I've been brewing kits for a while now. I believe I have I have fermentation and forced carbonating down well enough to move on to brewing. I have a good budget so am considering a Dark Farm 40L explorer pack. I would like to hear anyone's opinion on this kit which seems very good, compared...

For me it was a rescue. From this point I will be storing the kits a a cooler place and probably using Ale and Lager yeast in recently bought/larger sizes. So I agree with you on the "get it right" side, however needs must and it maybe undrinkable anyway. I will find out in a few weeks!

So the history so far is that my Muntons Old Conkerwood stopped at 1.022 ( fg supposed to be 1.014). The kit (including yeast)had been stored since Feb this year in a bedroom where the temperature can get over 40C in summer. I mixed and started fermenting when the wort was down to 19C (...

I have the same problem with the Munton's Conkerwood kit. I have made up a small yeast starter a bit of brown sugar in 100ml (the pack instructions) and left it til it was bubbling. I then stirred the beer for a few minutes in an attempt to get some oxygen in there. After that pitched the...

Thanks very much!

Where did you get hold of the glucoamyalse?

If you are doing a 2nd fermentation then yes purge the oxygen from keg no need to pressurise it, add the fermentables, transfer the beer and then leave to ferment following the instructions. When you think it is ready maybe measure the pressure in the keg before pouring so you know how much...

1.Are you doing a 2nd fermentation to carbonate the beer or forced carbonation? 2.Or are you referring to how much pressure to transfer between fermenter and keg? 1. If fermenting then follow the instructions on the packet for how much sugar to add to the keg(s). If force carbonating then look...

Thanks for that. I will try out some different gauges. I usually rely on the low pressure outlet gauge from the cyclinder head, but I do have a non return valve in the line as well so that could be a problem. Probably best to measure the line after the non-return valve with something other than...

I am looking for advice on pimping a simply lager 23L kit. Saflager W-34/70 I will be adding 1.6kg light DME and around 300g dextrose. I would also like to add a hop tea (Saaz). Or boil the DME in 2l of water and add the hops as in boiling wort. I have never made hop tea before but I assume...