Search results

I've recently done a Coopers Australian Lager too. I used the kit yeast and 1 kg of brewing sugar, and it was the smoothest ferment yet. At about 18 degrees, it started off fairly lively (24 hours after pitching the yeast until it really got going) but continued bubbling for 10 days, gradually...

I'm just finishing off the 2nd batch of Brewmaker Cider Deluxe. 2 weeks in the FV, then 3 in the bottle. Made with table sugar. And it's pretty good. This 2nd batch I swapped 4 litres of water for apple juice, and it's much better than the first.

An advantage of cob/clay is that you can build them small. I know someone who has one about 2ft in diameter. The pizze he makes in them are the size of digestive biscuits, but they can taste good (when he doesn't insist that pizze can be wholemeal.) I wouldn't expect a cob oven to last much...

Thanks, although I can't claim credit for the oven or the mural, just the fire. :-)

I've built three pizza ovens now, and pretty much every house around here has one. You can get kits for €300 with form the inside dome to the right shape for them to work. If the dome is too concave or too flat, then the oven won't work properly, so the whole "just make a dome of sand, then...

Mine is built into the back wall of my kitchen... They are well worth the effort for the roast potatoes alone, never mind the pizze, bread, roast meats, etc..

That catalogue is online here... http://www.pinta.it/download/file/8380b ... pinta2.pdf Lists batch priming amounts for common kits. I don't know whether the figures come from manufacturers, or whether they've made them up. I've seen links to online calculators but it's a bit complicated for...

Hope I'm not too late. The catalogue that they tuck in the box each time I order stuff lists the priming sugar for each kit. For the Coopers European Lager kit, it says that it should be a FG of 1.006 and to use 170g of sugar to prime. Sadly it doesn't say what the OG should have been. ETA...

<carry_on_mode> Big jugs </carry_on_mode> Oh, and a funnel or two, at least until you get a Little Bottler.

OK. Thanks. Now I understand why electric seems to be the preferred option. Sadly I only have a 1.2kw supply to my home, so it looks like I'm stuck dressing and stripping my pot over a gas burner.

Thanks, but are you sure it won't melt when the burner's lit?

Label the caps, not the bottle. ;)

Hi folks, I've been reading up on stepping up to BIAB AG for what seems like a lifetime, but haven't seen any mention of permanently mounted insulation for a BIAB pot. I see many people wrapping the pot up during the mash using sleeping bags, etc, but the only pots that seem to have fixed...

A second fermenter is a good thing to have. A third is even better, because you can juggle things and use one for batch priming (which makes bottling so much quicker and easier).

Thanks, although I think that I've been lurking for so long that maybe I should apologize.

My local bar put their bottles aside for me for about 5 weeks during the spring, and I got about 120 bottles, which was enough at the time. Stocks started running low, and I was going to ask them to do it again, but a bunch of mates hired a villa up the road for a week and kept their empties for...