Beer Making Info

  With beer brewing, the rule of thumb is the cooler and more consistent you can keep your fermentation the […]

Maturing your Home brew: Short answer: Most literature state 2-6 months as an optimum time for beer to age to get the full […]

  In beer making all time is relative to temperature. The warmer the brew, the faster the ferment the more […]

  Short Answer: The simplest and most efficient way to ferment at a selected and constant temperature is to use […]

  Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel […]

  KEGS: The kegs used in most systems are post-mix kegs, made of stainless steel with a hatch cover for […]

  Slow air-lock bubbling can continue for an extended period of time in the perfectly sealed fermenter. Ascertain the correct […]

  No – seal kits for beer taps and pluto guns are available on our website, or from most homebrew […]

  A: The priming sugar has been missed or incorrectly measured. It is quite easy to miss putting sugar in […]

  No, it should not be a problem. Due to the fact that as long as the keg is sealed and […]

  Once the keg has been gassed and the oxygen purged from the keg it can be stored out of […]

  This is a problem frequently experienced and has three main causes: 1/ Poor hygiene is the most common cause […]

  Once the beer is put into the keg it needs to be gassed with C02 (which usually takes 36-48hrs), then […]

  Flat beer in a keg is usually due to the keg being under gassed or the keg having a […]

  While a beer hydrometer can be used to monitor the progression of fermentation, a lot of home brewers have difficulty getting an accurate […]

  Usually this stems from using white or raw sugars in your wort. Sugar (or sucrose) contains fructose. Fructose is a complex sugar and hard […]

  In general, beer should be stored in a cool, dry place out of direct sunlight. After secondary fermentation is […]

  Bock is a style of lager beer which originated in Germany. It was traditionally brewed in the fall, at […]

  Lagers are brewed with “bottom-fermenting” yeasts at much colder temperatures, 12-16C over long periods of time 3-4 weeks. Often […]

  Ales are brewed with “top-fermenting” yeasts at closer to room temperature than Lagers, generally 17-24C (although generic ale yeast […]

  Beer is an alcoholic beverage made from malted grains, hops, yeast, and water. The grain is usually barley or […]

  Specific gravity is a measure of the density of a liquid. Distilled water has a specific gravity of 1.000 […]

  Technically speaking, draught beer is beer served from the cask in which it has been conditioned. It has been […]

  Dry Enzyme’s will help make a low carb beer, as it is designed to turn carbohydrates into fermentable sugars […]

  All home brews with the help of ‘finings’ should clear reasonably well in the fermenter before bottling/kegging, then should settle out […]

  The making of “ice” beers, in general, involves lowering the temperature of the finished product until the water in […]

  This is a common problem in hot summer conditions! Absolutely no harm befalls the brew; it will generally only […]

  Yeast does not like dramatic changes in temperature but unlike brewing too hot, low temperatures do not create problems […]

  Certain bottles or even whole batches of your beer may at times become over gassed, while not necessarily exploding. […]

  As commercial beer contains no sediment in the bottles, some home brewers become obsessed with achieving the same with […]

  This condition can only be caused by excess sugars in the bottles after capping, and this could have been created in […]

  If a beer refuses to form and then hold a good head, it can be either the beer is under gassed […]

  Sometimes when you first pour a beer you get to much head and it appears the keg is over […]

  Finings is the generic name given to clearing agents used in beer or winemaking. The principle behind all forms […]

  We recommend using carbonation drops, they are a pre measured tablet able to be dropped into both stubbie and […]

  This is the most common problem of all, never trust the airlock as this often means little as to […]

  To quote Michael Jackson: “If you see a beer, do it a favour, and drink it. Beer was not […]

  Any off flavours in a finished beer is the result of contamination or excessive heat during fermentation. This could […]

  Don’t worry, understanding hydrometer readings has been confusing people for years. Here is a simple explanation on how to […]

  The initial research was apparently carried out at KUL in Belgium, but it was a paper by Grady Hull […]

  At some early stage, for most brewers, a hydrometer becomes part of their brewing equipment. To most it’s a […]

Using Hops Hops were originally used in beer as a preservative. These days, the bitterness they impart to balance the […]

  At some point in our brewing careers we are all going to make a bad batch. It’s a fact […]

  After years in the Home brew game it finally happened, my first batch of bottle bombs……it wasn’t that I […]