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Hi All Bit of an update with this I tried the last bottle I had of this brew last night and it was pretty disappointing. Not sure if it was related to the yeast but when i opened the bottle i lost half of it as it gushed out of the bottle and then when i poured the beer the head on the beer lasted a...

Hi Cameron (and others) It all worked well for me I got 2 litres of wort by just adding some more boiling water to my bag after i had finished sparging(maxi-biab style). It was a bit low in terms of gravity so i added a small amount of DME to boost it up just like Stux says and it worked a treat. I ...

Hi Shibolet

Thanks for the reply i got the feeling that i was asking the obvious but good to get feedback. I was thinking the other day that i was spending more on DME to make a starter than on I was on the yeast hence the question so good to hear i was on the right track :P

Cheers

Jonesy

Yeast starter wort

Hi All, I'm after a bit of feedback on starters or in particular the wort to kick them off. I've done starters a few times now using DME to kick them off but I was wondering if i was able to use left over wort from a previous batch to use as a starter for the next and if so are there any pitfalls or...

Hi Bellywasher I would concur from the previous posts i've been doing the maxi-biab (another plug for Ralph's great guide) for about 6 months in a 20 litre run of the mill stock pot and am more than happy with the beer that im making. As a rough guide for volumes and weights i've found 4kgs of grain...

Hi All sorry about dragging up an old post but. I've currently got some lagers in the fridge which i'll be putting across to secondary next week and was hoping to re-use the yeast with the method Pistol Patch mentions. I'm a bit of an expert at this approach as i've done it once before :lol: but tha...

Thanks Stux I thought that might be the best approach but always feel better after a second opinion. I actually had my temp controller on 8 thinking that it would then ferment at 10 but its my first attempt with the fridge/controller so maybe i need to get to know it a bit better. Besides all this i...

OK one more question which will surely be my last :roll: I put 2 lagers down last Saturday (12th March) using PP's Munich Helles recipe and a Wyeast danish lager yeast in one and a swiss dry lager yeast in the other. My plan after all that i read was that i would ferment at 10 degrees for 10 days or...

Thanks again Ralph I saw some fermenters a few weeks ago in Bunnings for about $15 (they sell them as camping equipment) the only thing missing I thought was an airlock which stopped me buying a couple but i guess thats not the case. :P

Cheers

Jonesy

Hi Ralph or anyone else I was thinking more about this and with my option of doing two at once it will mean i wont have an empty fermenter to rack to :scratch: in fact i'll need another 2. When you said earlier you use cubes or plasic jerry cans to condition are these just the ones from a local hard...

Thanks for the replys Stux & Ralph I had that thought about more than one fermenter at once last night Ralph and yes I can fit two fermenters in one on top of the other so once i've found something to go in to the fridge to take the weight of the top fermenter (cant see the standard rack that's in t...

Lager conditioning

Hi All I have just purchased a fermenting fridge and controller (wave goodbye to the frozen pet bottles) :P and was looking at trying a lager. The question i have is around the times required to make a lager. From what i have read i will need to (rough times quoted here) ferment for 2-3 weeks at 10 ...

Hi All Well it's been in the bottle for a couple of weeks and temptation got the better of me so i tried one last night and I have to say its tastes pretty good to me. Im not one for detecting subtle flavours as i've only got 2 tatste buds a good one and a bad one but this certainly isnt giving off ...

Hi All Thanks for your responses I wasn't thinking of using this reading as my final FG i just couldn't believe how quickly it got there. I saw that description of it Wiz i guess they have a different interpretation of fast than I do. I'd love to see what they call an express ferment :argh: 1014 was...

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