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MUZZY last won the day on May 26

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  1. Yes, reducing your volume will increase your ABV. Alternatively, you could add extra fermentable sugars to the primary fermentation. Adding extra carb drops to your bottles (secondary fermentation) will also increase ABV but it will also increase the risk of bottle bombs if you use glass bottles or it could cause plastic bottles to go flat. Not recommended. You mentioned your calculations. What did you add to the lager tin as your fermentables? ie dextrose, brewing sugar, brew enhancer, malt?
  2. A popular school of thought suggests airlocks are unnecessary anyway and you don't need a new FV to not have an airlock. You can put tape over the hole where the airlock would normally go. I throw some cling wrap over the whole opening of my 60l FV and then screw the lid over it. Not over tightly so the CO2 can still escape. Your hydrometer will give you a better indication of activity than an airlock will. I have the same issue with my tap. I just put up with it being out of line while fermentation is happening and then I twist it back to it's right position on bottling day.
  3. Hey guys and gals, This lager has been in for around 36 hours and the SG is unchanged so far. The brew was at 14C. I know lagers take longer but the lack of activity worried me, so I jacked the Inkbird temp up to 20C to ensure the yeast gets activated. I'll drop it down again once I know it's fermenting. Premature move, you think? Or not?
  4. MUZZY


    I'll try to remember, JoB. It's only been bottled a few days ago. I drink my beers in the order they're made and there's about 10 boxes in front of the cinnamon dark ale in the consumption line at the moment. I'd guess some time in July would be the go.
  5. Sounds delicious, SOS. I hope it's a big batch. It looks like there might be some competition over it's consumption.
  6. Isn't it amazing that something that looks so dreadful now will most likely be something that will be quite awesome to drink in the future.
  7. MUZZY


    You must be from the good looking side of the family, James. I have a head like a busted a--hole. LOL
  8. I do but I'm not short of bottles currently, I'm just short of enough empties to do two brews at once. I have over 200 bottles but they're full of beer. A nice position to be in. But thanks for the tip all the same.
  9. Yeah but I'm like the old corner deli. They bring back the empties and I give them full ones to take away with them.
  10. I think I do ok in the consumption stakes and it's partially due to sharing I'm a little low on empties.
  11. After building the drinking stocks up and the cooler weather is upon us, it was time to make lager again. Tin of Coopers Euro Lager, tin of liquid light malt, cup of dextrose and a steeped addition of Cluster hops because they're my new love. Yeast pitched at 20C but ferment set at 14C. I should have made two batches because of the extra time it takes to ferment but I wasn't sure I'd have 60 empty longnecks available when bottling day arrives in 2 weeks.
  12. You can leave it as is. Your carbonation will be a little lower but Real Ale can still be quite nice with less fizz. Also, if you leave it longer than the recommended two week it should improve the carbonation. As it was only bottled yesterday, you could drop another carb drop without much detriment to the beer. Your choice.
  13. I didn't know this. I do know beer makes me a better singer and everyone around me more beautiful.
  14. @D0dger & @ScottyMac the lager extract tin that comes with the kit isn't bad but it comes with an ale yeast so it doesn't taste very lagery. Ale yeast ferments at slightly higher temperatures than lager yeast, so they put ale yeast with the lager kit because they figure new brewers probably won't have temp control to achieve the lower temps required for lager yeast. The Coopers extract tins are all basically made the same way so there's no real particular beer for beginners. Choose the type of beer you like and make it. The more you make the better you will get at brewing and your beers will also improve with your brewing experience. Cheers.
  15. MUZZY


    I'll try to remember to give feedback when it's ready.
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