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  1. Ooze


    Just do the usual trick Mate. When the activity in the airlock settles down a bit measure the specific gravity daily and when you have two readings the same fermentation is complete. Carefully remove your airlock so you don't suck any of the water through. You could even rack the beer or let it sit for a few days, the longer it sits the clearer your final product. All the best :wink:
  2. i was wondering what type of yeast is usually used in wheat beer? It's just that the temp is sitting nicely for lagers (14-16) and i don't have a 'hot box' yet and thought if an ale yeast was used it might struggle. I have been using this time wisely and plowing through some lagers, hopefully they'll be just right for summer :wink: Cheers
  3. Ooze


    yeah right. Thanks Nath
  4. just a question arising from M'nM's last post, and it's sort of obvious when thought about, when adding a lot of fermentables, you add more yeasts, yeah? More sugar = more yeast?! I guess also this would apply for low temps (if impatient :wink: ) Also on the no signs of fermentation thing, I put down a Bavarian a couple of weeks ago and it hadn't moved after a day so I gave the barrel a swirl (airlock removed) and away she went. Took 10 days @ 14-16 degrees with fermentation just ticking over until about day 4 and then went flat out until it was finished. Happy brewing and consuming :)
  5. Ooze

    Vintage discovery

    oops, i meant 2002. :lol:
  6. Ooze

    Vintage discovery

    I cracked an Oct 2000 last night and it was still spot on. I've only got five left :cry: , so I'll be stretching the others out, aswell as trying to duplicate it myself. Guess I'll just have to drink my own and make a start on the 2003 vintage. The last time I had one, it tasted very different to the 2000, but maybe it has changed a bit by now. Enjoy your beers :wink:
  7. Ooze


    Thanks Paul. So all that needs to be done is add a bit more liquid malt to bring it up to the corresponding amount of dry malt. Too easy, thanks again mate!
  8. Ooze


    Yeeees, welcome back. I was wondering if there is any difference, other than the obvious, between dry malt and liquid malt? Can they be substituted equally in recipes? Also, can dextrose add different flavours at times? Thanks and have a good long weekend.( If you get one) :wink:
  9. G'day, might be a bit of a simple one but, sterilizing bottle tops. I've never seen it mentioned anywhere but figured it'd go along with the cleanliness thing. Is it neccessary? Happy brewing and then drinking 8)
  10. Yeah, think I'll have to write this one off. Thanks for your help everyone. What's the minimum temp for the lager yeast?
  11. Yeah I thought that might have been the caes Jeff. The weather is starting to look good for another go at the Bavarian.
  12. Snookmz, forgot that bit of info. They were bottled about 7 weeks ago, and usually have them in the fridge for at least a week, but mostly more, as i try one, sit down and cry, and leave them again for another week, praying for a miracle.... And in the bavarian i used 800 grams of dextrose, and used 1kg liquid maltodextrin in the old. Time will tell I guess. Cheers.
  13. Help! I've bottled four brews and the first two were ok, then I did a bavarian, left it sit for a while as it was VERY cloudy, and then another Old classic and the Bavarian and Old taste like grape juice, with a hint of beer :cry: . I,ve used dextrose and maltodextrin in either of them, no white sugar, so from reading posts i thought the cause may be high temp. They both brewed at around 26 degrees, but I didn't think this was extreme, though maybe not ideal for the lager. Both beers were bottle primed with carbo drops. Any help will be much appreciated
  14. Paul, yeah I worked that out after I'd read your reply again, that's what the other (clear as yeast!) reply was about. Ta mate, Ooze
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