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I actually don't have the foggiest idea how. Have been told it might just be old yeast becoming active again, and that I should leave it and see. Others are insisting in Kmeta that bad boy straight away. Still undecided at the moment.

Hello guys, I used 6kgs of unfiltered, straight from the hive, local honey. I used New Zealand spring water. And lalvin d47yeast. Together it made up 19ls. I only had a 23l carboy, so I risked the headspace. It has been in secondary with no problems since June this year. My country has...

nah, its still got 5L worth of space untill it reaches the top (which it wont). threw it on a heat pad and wrapped a blanket around it before i went to bed last night (winter here over in NZ) and came back this morning to check on it, not bubbling. how long does it take roughly before it...

thank you this :) i just came home from a beer run to find keg had gone down to 28c (82F) so i pitched the yeast and go firm nutrient anyway..

well thanks to you guys and your great advice i have successfully gotten my must into the fermenting keg. however make the rookie mistake of re hydrating my 71B too soon with its yeast nutrient and the must is still sitting at 40C (104F) which i'm too sure is way too high to pitch and will...

would you say 18l of water would be a good start for the 6kgs of honey i have? i reckon 23l is probably a bit too much if i want a decent alcohol level.

auckland north shore?

hey guys, im from Auckland. :) was wondering if anyone here could possibly help me here. have tried the mead forum, was helpful somewhat but am still a little confused. i'll post what i posted on the mead forum and see what you guys think. "hello mead has always been an interest...

hello :) mead has always been an interest of mine, however i am an amatuer beer brewer (20 brews under my belt so far) but i have never made mead. so i decided i would give it a try. however i am a bit stuck on the correct procedures as many people have many different methods it seems...

I live up in Auckland, and am somewhat of a beginner brewer. i have a 23L keg and thats about it. love to drink beer.

hahaha i know right? the woman i live with used to live next to a brewery while she was pregnant a few years back and cannot stand the smell. i dont think i'll rig up a sensor, i dont have the funds or the knowledge to make something like that sadly. so you reckon to get the beer back up to...

hello there guys, i have a small situation. i am currently brewing a 23l keg of NZ draught. made this brew about 3 days ago, sat it on the heat pad in the garage with a fleece blanket wrapped around it to keep it warm (it's winter here in NZ). yesterday, another member of my household...

hello everyone! i have made beer before, but am now stepping up to steeping grains and adding this to my wort. i am currently making a NZ draught. i have a 23L keg, and i have 100g of caramalt grains. i would like to know how much water i need to steep these grains in, and for how long...

thanks for the awesome feed back guys. :) have checked the stout again today, its bubbling on the top a little, i just thought it was possibly froth from the sides of the barrel. so there is a little bit of fermentation going on there, and others in my family have heard the air lock bubble when...

nah plastic sadly. 25l one

the kausen is there, but brown in coulor, kinda looks like the yeast to be honest even though i stirred it very well when making. the hydrometer reading is 1.020. sorry, noob question, re-pitch?

heya guys and gals, im new here and have a small problem. i am currently brewing an irish stout, by muntons in my 25l keg. i put this brew on about 5 days ago, and ive yet to see bubbles/gas escaping the air lock. i have had a few hiccups with the brew. 1. instead of getting the...