Search results

20L of Black Rock miner's stout. Total - 21,443 L

Has anyone tried ditching the standard issue ale yeast and using a high temperature lager yeast like California lager yeast? And if so does it make much of a difference? Have you got the same Northern European lager taste?

Proper pint right there.

I guess what makes premium kits are the extracts and decent fermentables they use, like I used. I'm enjoying it, I did cock up as I intended to use the light LME in my coopers euro lager, but for reasons beyond me even now I got a rush of blood to the head and added it to the heavy. Still...

Just tried Youngs harvest Scottish Heavy. Liking it. Made with 1.5 kg light LME and half kilo of sugar. Simple but hits the spot.

It has been sitting now a couple weeks. It has a liqueur vicosity and sweetness. I'm drinking it straight here, which is fine, but could do with some ice and cream to water it down. Otherwise, it is just a sweetish vicuous jet black malty 15% liqueur..just as meant I suppose...need to take out a...

Doesn't seem to be.

I bottled a few of weeks ago a pilsner, and had maybe added a little bit too much sugar to the 5 gallons prior to bottling - probably about 200g. As expected, the plastic bottles are highly pressurised now. I awoke a couple mornings past to find a leak, expecting a split bottle. But strangely...

Added the stabilisers/finings yesterday and shall be bottling tomorrow. Smells absolutely spot on for what I was hoping for. But I've never seen so much sediment gathering at the bottom for any other brew to date. I racked it off 3 times yesterday before adding the finings, but there must be a...

23L Coopers European lager Total 13064 L

Read good reviews on it regarding head retention - is that true Crin?

Well, the grain/fruit turbo yeast seemed to save it, and it had been bubling away slowly for the past week, but decided to put an end to it and stabilise it. Only had a little taste of it earlier, had just enough sweetness still not to add any more sugar, and an interesting flavour. Though I'll...

21L Cellar7 Sauvignan Blanc. 19L Stout liqueur experminetal brew Total = 12996 L

Seems like the best ones are stouts.

I think Amylase probably helped but would have gone about this by getting the grain/fruit turbo yeast (which includes the enzymes) to begin with and saved myself alot of time and faffing about had I known about this. Anyway, however it turns out, shall drink the lot of it! :beer1:

There has been some improvement. Ordered some amylase and added that with some cider yeast. After, the mixture had been bubbling away for 3 days solid. I can only imagine it is hitting the wine/cider yeast tolerance yesterday, so added some turbo yeast yesterday built for grain/fruit. After...

:laugh8: We're not going into fractions are we? I know this is serious business, but I think 12,315L is a nice round number.

Which can kits would you recommend for various types of beer, and what modifications have you made to improve them? I'm a golden ale, lager, stout, cider and wine drinker and have been particularly happy with the Cooper's beers and Ritchie's cider brand kits I have made, and look forward to...

I heard beer was first brewed in Mesopotamia. I'm not sure it is much of a part of life in modern day Levant/Arabian peninsula... I think we're just **** heads...

From personal experience and from other posts that I have read, golden syrup does not add much to the flavour as the syrup itself is pretty much pure, basic form of sugar. I used it along with medium spray malt and a little sugar in a coopers draught can kit and it turned out alright, but...