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Hi To All, Well, it's time to get serious and create my first ever all grain brew, but before I do, I need to better understand some of the processes and terminology that I see in the Recipe section. I will use this graphic as a reference: The first line talks about Step Mash. I take this...

Hi All, I want to better understand the time it takes to ferment and at what temperatures. My current scenario is, I am using the Coopers Larger Extract. This went straight into the fermenter with 500g of Dextrose. Meanwhile I had a grain malt which I let sit in warm water (70C) for about 60...

Hi To All, Generally I have created a brew using a manufactured Wort (All Inn style), extra 50g of extra Hops and a good Yeast. It's always been Lagers. I typically start the Fermentation at 16C and drop the Temp from there where I end up at around 2C. The fermentation period has only been...

It's been a long time since I last 'pressure fermented' and there are two important things I have forgotten. To keep the head to a minimum, it relies in the Length of the Fluid Line from Post to Tap & the Pressure used to pour. I think it may have been 15' of line @ 5 psi to keep the ice cream...

Hi All, I spend a lot of time in the Philippines and this time around, I have chosen to put a brew down (Lager). I have a Temperature Controlled Fridge. The ambient temp over here is around 30C constantly. All my brewing is by Pressure Fermentation. Now, the question is: Do I place the CO2...

Hi All, I am just getting into Pressure Fermenting. Recently I put a brew down using one of the Wort Kits from All Inn Brewing. I wanted to Dry Hop but wasn’t sure at what stage to place the Hops in. The procedure I used was to place the wort into a Fermenter (Snub Nose) and Yeast and allow...

Hi All, Recently getting into brewing and in particular, pressure fermenting. I have Kissaski that I have just put down this morning. In the notes and step #5 is reads: Add dry hop near or at end of fermentation, dry hop approximately 3 days. What is meant by this? Do I need to add more to the...

G'Day All, Well, this is my first post to this forum, so please excuse if I am out of line etc. Up until now, I have been brewing in a standard Fermenter, in and out of fridges, so it's been pretty well hit and miss. A work colleague has pointed me towards Pressure Fermenting. I got over the...