Recent content by Beermonster

Yea I figured that, or otherwise leave the PRV in the open position. More a case of whether anyone is doing what I'm proposing to do routinely over the long term without issues.

Old thread revival. It's the closest I've found on here to my question I'm hoping others have thoughts on; No chill into Kegmenter, say 80 degrees Celsius, what's the medium to long term impact on the rubber top and bottom? I tend to rinse my legs with water about 70 Celcius and have even...

Okay, old thread revival. Keezer running perfectly for 6 months, now some light fluffy mould on Keg top rubber and some beer lines. The issue and some solutions has been covered elsewhere, so I'll try some damp rid and maybe a fan. My real question is regarding using vinegar to kill mould...

On the subject of pitching more yeast, how can that be necessary? After all, if you've had a definite fermentation occur after the initial pitch you clearly have huge amounts of active yeast by the time you are mid ferment....... I just don't fully understand how a ferment can then become...

Rekindling an old thread.... I'm fermenting US-05 down at 10 degrees at the moment. I've done it down at 8-10 before and been very happy with the results. Generally a three week fermentation. So a slightly related experiment; Presently doing a session ale and after a week it's gone from 1.040...

Yep yep, 38L being 2 kegs. I aim for batch sizes to suit either one or two, works nicely with my 10Gal SS brewing mash tun and 50L kettle. Prolly be a really nice IIPA at 19L with those ingredients, but I can't drink IIPA's all the time.

So the oxymoron of beer styles, the session IPA. I've Googled some people's attempts at this style and the general consensus is to use all Vienna malt. This one I'll be doing a 38L batch using 5kg Vienna 1Kg Munich, and 1kg LDME to boost (maybe adding 500g Rye, undecided, comments sought)...

I've been using an about 80KPA, have trialed less still with similar issues, so perhaps I could put it down to the line length (2m) and thickness, 6mm, which seems correct for barb fittings (can't imagine getting anything much smaller over the barb?) Perhaps a flow restrictor of some sort? Cask...

Okay, so I think I already know the answer to this based on my efforts to enjoy Kegged beer at what I consider drinkable temps. I've tried to google the queries below, but nothing I've found really gets to the bottom of the issue. I think most homebrewers lean towards ale styles more often than...

Thanks Mark, I appreciate your help. You've scared me off fermentation on the hot break. Never worried about the cold break, my beers come out as good as many craft beers without the chill. Maybe I'm bias. Just grabbed a few of the food grade handy pails from Bunnings for $14.50 a piece, drill...

Thanks for those doc's. So now that I am several hours into the fermentation what is the safest and best time to get it into another vessel? I assume ASAP, but never having interfered mid ferment I'm wanting to minimise any risks. My aim is to make extremely enjoyable beer whilst cutting...

One of the best things about Homebrewing is freedom to experiment, break the rules and oftentimes make shortcuts that save time with little to no impact on the finished product. I've Googled brewing in the kettle, and brewing with high amounts of Trub, but what I've done is pitch hydrated US-05...

Kea, true that. Just that I am thinking of not actually transferring to a serving keg; less cleaning, less exposure. Still need to get the beer off the Trub. So basically need to use the method of sucking out the Trub directly out of the liquid line when fermentation is finished, so you would...

Revival of a classic thread from 2003. SS bucket fermenters are cool, but are they justified? Just ordered 4 Corny legs and might order another 4. Planning to use the method of primary in Corny and just blow out the Trub and consider it a finished product. Anyone finding this particular...

Some great guidance posted here. I too am blue mountains brewer, Little Hartley. I've just returned to brewing after a 5-6 year break, glad to be back! Great time of year (here at least) for both Lagers and Ale's without any temperature control IMO. I don't tend to worry about temperature...