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Member Since 01 Apr 2015
Offline Last Active Today, 11:16 AM

Topics I've Started

Any fridge doctors give a diagnosis?

27 March 2017 - 04:00 PM

My temp controlled fridge I think has faulted. The light works. Its not my temp controller.

Its not turning on now I'm trying to chill a 40lt batch.

The small freezer at the top is very warm inside. Unnaturally warm when its should normally be freezing when I chill.

Cant pull the fridge out to look in the back but is their maybe a reset switch or anything or is it doomed?




Just a paranoid thought I think but I had a blender die on me yesterday too. Just recently had Solar installed on my roof but as far as I know the power supplier guy hasn't switched it onto my house yet but I think I'm barking up the wrong tree there.


Describe your Home Grown Hop Harvest Beer

23 March 2017 - 07:04 PM

Describe your Home grown Harvest beer experiences.


Ha. That is a question beyond my own vocabulary.


I'm Drinking a Chinook Ale that's in the mid balance of APA.


Small bit of a neutral bittering hop like magna for ~60 minute to get 1/3rd of the total IBU level. Then a pillow full amounts at end of boil and hop stands to make up the rest of the IBU level.

That's how I'm wrangling my harvest ales.


How are you doing it?


Anyway this fresh Chinook forward beer to really get to know fresh Chinook is: funky, pungent, unknown cant describe or relate the smell or flavour. Maybe all the connoisseurs of hop flavour testers are better reference haha.

All I know is its real fresh like organic beer and its good. Even if I, or you may frown in unfamiliarity.  



A predicament. What to do? 1 brew split in 2 then combined?

19 March 2017 - 03:06 PM

I brewed 40lt German Ale and no chilled in two 20lt cubes. The whole plan to pitch next weekend in the 50lt kegmenter when its free.

This morning found 1 lid split. I am stepping up the yeast and its in high krausen so I set up the 23lt keg to pitch half the starter and ferment that half now. Problem is different amounts of hop matter in the two cubes one will be more bitter than the other, maybe a lot, or one will be under bittered.


Question: Can I ferment this half then next weekend transfer it into the 50lt kegmenter and add the other half? To blend the two halves so its the way it was meant to be rather than 2 separate brews that will probably have stuffed up balance? 


If so should I add more o2 to the second half? Considering the first half will be brewed out already?


I'm also thinking the yeast will have stepped up enough in the first half to take care of the second half?


Careful planning out the window on this one darn it...


any advice welcome...


Synthetic yeast developement

10 March 2017 - 05:12 PM

I couldn't help but post this after hearing it today and immediately think of how it may be able to design certain brewing yeast strains ha..
So all the Frankenstein fears all come with crazy new science like being able to synthesize life etc.  



They make synthetic embryo but cant let it develope for more than 14 days. So far.

That's the law for all embryo I believe.


Crazy science.....

Hop Randal experiments not good

05 February 2017 - 02:35 PM



So this is kegmented beer that's finished naturally carbonated, then chilled, then transferred to serving kegs that's in the pic. Dry hopping with pressure fermented/carbonated technique is limited to dry hopping in the serving keg IMO which works quite well (as long as you put the hop sock in the serving keg before its filled, and remove it after 5 to 7 days) but I had to try the Randal technique and have to say I'm disappointed. The picture above I used 60g Gallaxy flowers that I also chopped up to help release the lupilin etc. Filled one of the two serving kegs via the Randal. The beer that wasn't run through the Randal was good.

In theory this is the same as running your beer through the Randal to the tap.

I also tried the Randal inline to the tap as well and was disappointed. One thing you cant seem to purge it of gas bubbles. So when fizzy beer goes through it releases bubbles and flattens the beer somewhat. Lots of froth inside the randal etc. very slow transfer too.

As for flavours it was not complimentary. It was kinda grassy, vegetal flavour.

I tried it with Victoria flowers too but I'm not a great fan of Victoria hop flavour anyhow but it was kinda gross.


Anyway we cant always share successes. I've quickly read through older threads on this but they go back years now.


Any more recent development or tricks on this technique for success?