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CameronG1

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  1. Been brewing for 30 + years and had the occasional issue, which I have been able to solve. BUT ... the last few brews have become really really active, like the fermentation hasn't been completed BUT it isnt every bottle, some are really active while other bottles pour perfgectly, thick creamy head and no sign of a yeast infection or incomplete fermentation. Some of the bottles are old, years and years old while others are near new. Each brew I wash the bottles with brewing glasss detergent, rinse, then use a one pass sanitiser. TIme to repalce the fermenter, 10 yrs old or all the bottles?? Any suggestions?
  2. Thanks for that, I used to use Milton Baby Strelilzer and cleaner, makes perfect sense. The difference between sterlized and and sanitised is something Ive overlooked! I'll fill the bath up a strilize the shilt out of them!!! Haven't used any Belgian Yeasts maily English and American Ale . What is FV
  3. Thanks mate I've checked the bottles which were really active some had stained from 10-20? yr use, on was a West End Export longneck, while others were clean as a whistle. I'll mark the over active ones like you suggest. Where do you get the glass bottles, Brewcraft, Gaganis Bros. ?
  4. Been brewing for 30 + years and had the occasional issue, which I have been able to solve. BUT ... the last few brews have become really really active, like the fermentation hasn't been completed BUT it isnt every bottle, some are really active while other bottles pour perfgectly, thick creamy head and no sign of a yeast infection or incomplete fermentation. Some of the bottles are old, years and years old while others are near new. Each brew I wash the bottles with brewing glasss detergent, rinse, then use a one pass sanitiser. TIme to repalce the fermenter, 10 yrs old or all the bottles?? Any suggestions?
  5. This has been a treasure trove of useful new ideas ad I have been kit and partial mash brewing for 30 years.!!! A sincere thanks for all the great info and tips, especially the malt as a primer.
  6. Thanks folks I really appreciate the advice. Would there be any benefit in using a Safale Yeast or the Coopers can one?
  7. I was looking at doing a mid strength 3.5 Dark Ale using either a can of Stout, Dark Ale or Ruby Porter with 500 Malt (Dark or Light??) and adding 20-30 grams of Fuggles and Goldings. Any thoughts? Any other suggestions? Not really keen on the toffee taste I get from the Rogers and looking for something else.
  8. Thanks for your input - looks like Dark Ale and English bitter types of beers
  9. I bought a few cans of 1.5 kg amber malt cans (Coopers) instead of Pale Malt and need some suggestions about how to use them. Eg adding them to a Thomas Cooper Irish Stout? Dark Ale? Any help recipe wise appreciated. Have had a look at a few but most seem to be Brown Ale types of beers.
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