Search results

I started off using the drops and put 1.5 in each bottle when I did a lager, or 1 drop for ales. Then I decided that using a small funnel and teaspoon wasnt any more effort and certainly cheaper as said above.

I've got all the old metallica on vinyl, I find it helps speed up the bottling process :grin: Lately I've been getting into some old bluesey rock such as this. Awesome stuff! 8-) http://www.youtube.com/watch?v=dpwNc-xwnxo

For nice looks and ease of getting labels off I like kopparberg bottles, but they are a pain to cap with a levered capper :evil: Newcastle brown bottles are easy to de-label and cap, I have some APA in them but I am wary of the skunking risk.

:shock: I can explain.. these were bought for when i take some of my brews out to a mate's house or something, there are never enough pint glasses around so i bring a pack of plastic ones with me and strangely they hold an excellent lager - head stays to the bottom of the glass and plenty of...

Nah nothing like that - I suspect this weekend down the local, one of their pint glasses may fall into SWMBO's handbag :whistle: If this makes a difference i shall have to invest in a set of proper glasses.

I'd say it's normally carbonated but not overly. I've been trying them in my usual big traditional glass ale mug, the type with the handle. I will try one later in a plastic pint glass as randomly they seem to create the best pint with any of my other brews! :hmm:

Hey guys, pretty basic question really... If my beer has poor head formation shortly after seecondary fermentation (say after 3 weeks in the bottle) does this mean it will always have poor head formation? Or is it not only related to the carbonation level of the beer? I am hoping that age will...

Sounds and looks normal :thumb: Most of my brews have done nothing until 36-48hrs in then they foam up like yours has done before dying down again, some others like my stout frothed right up and pushed out the top :shock:

Sounds good to me, i think i'll be doing this one next too. Did you take a starting gravity reading? You may end up with a beer around 5.5-5.7% with those additions :cheers:

I have read posts from a few people who have used a half or whole can (450g) of treacle in their stout. I wouldn't go that far as the 100g I used for priming is noticeable in the flavour, so much more would be OTT.

It was batch primed with treacle on recommendation from a few peeps on here, and left for 2 weeks in the warm. The beer itself doesnt seem totally flat, just no head :hmm: There was definately a "pfffft" when the bottle was opened. Maybe i'll try another in case it was just a dodgy bottle/cap...

Good to hear it worked out. Mine is a week or so older than yours, I tried one the other day and it tastes fantastic but has no head whatsoever when poured. I'm hoping it will come with time though. How's yours? :cheers:

Update - My stash appears to be breeding! :grin: Whatever shall I do with it all? :hmm: From the top - BetterBrew Czech Pilsner, Coopers Irish Stout, Coopers APA and some leftover cerveza :party:

Concrete floor is my best bet then - outside temp is 17 today and garage floor is 14.5, that'll do :thumb:

Nice idea but 50 quid for 30 :shock: :shock: :shock:

:hmm: Not sure I get you, I put mine in bottles too but am lacking somewhere cool to put them. I will probably have to buy a fridge, just wondered what people without a fridge did, whether leaving out in the shed etc was cool enough.

As title really, just wondering how people get around the warm conditions when trying to keep new beer cool? (assuming you dont have a dedicated fridge for it) My house is pretty much 20C all over at the monent, including my space under the stairs where until recently has been cooler. Out in my...

Just had a first early taste of this. I brewed mine with 500g demerara sugar and 500g dark spraymalt, and batch primed with 100g black treacle. Bottles were left at room temp for 2 weeks, and up until now just a week in a cooler place under the stairs. First of all, before tasting I was...

I used about 200ml for mine, really just enough to dissolve it :thumb:

+1 for the coopers irish :thumb: I did it with 500g dark spraymalt and 500g demerara sugar, then primed it with 100g of black treacle dissolved in hot water. It's only a few weeks old but it tastes delicious already :cheers: