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IonMane

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  1. I cannot speak for bulk priming but for bottle priming: Just say NO! Dextrose due to its fine powdered nature will cause frothing...lots and lots of frothing as you add fill your bottle.You then have to set the bottle aside( at about 2/3 brew 1/3 froth) until it settles so you can finish filling the bottle. It is a MUCH better idea to use normal sugar, it does not affect the taste, and even if it did it would be minor and would fade away once you age it a bit anyway.
  2. Well the stick on thermometer said 32 which is a tad high, but it could have been higher or lower as I really dont know how accurate those things are.Of course I could not stand there and watch it either so it could have crept a bit higher during the afternoon between resoaking of said towels.
  3. I was wondering what the delivery time of merchandise is once an order has been successfully placed, and what is the cost of tranporting it to the consumers home. Or is the shipping cost built into the prices of the online store?
  4. I was surprised at how "tinny" it was but it sure keeps the beer cold :) The black does look a little like being painted on but I am pretty sure it isn't. What really surprised me is that the "coopers label" is on the inside when I hold it in my right "beer holding" hand.
  5. WHere is fowlers Live? I have never heard of it before
  6. I have also tried a couple bottles.It was a little young but I have to ensure maximum quality control :) It was a great drop, even though I used coopers brewing sugar rather than dextrose it is by far the best beer I have made. I also found fermentation finished at 1015 which surprised me initially, does not seem out of place considering all the goodies you put into it
  7. Thankyou Furthure talk with the guy at the local brewshop also suggested significant heat during brewing.This makes some sense as there have been temperature spikes lately, especially that 43 dgree day which was during the fermentation cycle of the brew in question, and I suspect the ginger beer as well. The brewshop guy suggested that such high temperatures kill the yeast and it is that dead yeast which causes the problem. I did try to keep temperatures down with the wet towel technique but I guess I will have to invest in a large container to partly immerse the fermenter in.
  8. I have just tried my sparkling ale, its still a bit young having only bottled it 9 days ago, but there is absolutely no sign of any "burnt" flavour that I can detect. I mixed the light dry malt then the dextrose first until it was dissolved(this takes a bit of time) before adding the liquid malt and brew can so it seems to support the "too hot" theory rather than the "bad water" theory. Has anyone had this trouble as well somewhere along the line? Some extra feedback would be really helpful here as I have to be constantly brewing as I have not built significant stocks and I share my brew with my mates so it disappears pretty quickly.
  9. I have a couple of questions about oredring online which I have been unable to find: How long does deliver take within Adelaide once an order has been placed? How much does it cost for delivery, or is delivery included in the price of any product ordered?
  10. The guy at the local homebrewshop suggested that the water was too hot, either the water used to heat the cans, or the boilingwater that is initially used to mixh the ingrediants. I only use hot tap water to heat the cans, and I can tolerate that for around 20 seconds before it is too hot, and the boiling water is used as per instructions. However, could this be the reason? I am loathe to start a new brew until I have isolated this problem
  11. Hiya, I started brewing in january and last night managed to get 4 of my brews aged sufficiently to try them out with some mates and compare them so we can decide on a style we like best then start experimenting with that. We settled upon the lager and draught (which had a brewieser booster) However we also noticed a strong "burnt" flavour, so strong in the Real ale it was undrinkable.We have been wracking our brains as to what caused this and came up with Adelaide water as we effectively eliminated sugars, yeasts, brew tins, contamination/infection. We also noticed this slight "burnt" flavour in a bottle of carlton draught, it was much much smaller, and we only noticed it because we were looking for it. The taste also exists in adelaide water which I never really noticed until after we tasted the various brews Other than buying spring water which can add up the costs rather sharply, is there some way I can treat the water to improve the flavour considerably, or alternativey is there another water source in adelaide that is easily accessable?
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