Recent content by Blueweb

No Matt mate any and all your help Is muchly appreciated, I'll do a reading and get back to ya cheers Mate

Hydrom reading were sweet as temp is 22deg and was a dry yeast. And according to use by date it was faily fresh.

Hydrom reading were sweet as temp is 22deg and was a dry yeast. And according to use by date it was faily fresh.

SAFALE S-04 was my yeast of choice?

Ok so I made my wort and pitched my yeast on Sunday midday( I'm a west Aussie and it's Monday night 9:00 o'clock) so it's been a fair while since I threw my yeast in but there isn't a lot of activity going on in my fermenter( not much in the way of foam and bubbles) but not a bad sediment cake...

So I can transfer my pilsner into my keg stright after fermentation and gas it then age for a week and then happy drinking?

Does kegging speed up the aging process? I live in the pilbara western austraila in a town named karratha, gets bloody hot here at summer time( hovers at mid 40's for most of the season) so outside bottle storage is impractical so iv just purchased 2 pin lock kegs, I can age my beer in my house...

Does kegging speed up the aging process? I live in the pilbara western austraila in a town named karratha, gets bloody hot here at summer time( hovers at mid 40's for most of the season) so outside bottle storage is impractical so iv just purchased 2 pin lock kegs, I can age my beer in my house...

I'm brewing a partial chezch pilsner, so do I artificially carbonize and then age it at room temp, my room sits about 22degrees? Or do i put enough co2 just to expel the air out of the keg and then let it age flat?

Artificial carbonation seems easier.

Mantical and u have a good point!! Iv only recently made the change from amature extract brewer and bottling my brew to semi confident partial grain brewer and kegging my brew so what I wanna know is is there a point? Will I make noticely better beer or should i have just gone all grain?? Is it...

mate im gonna give that a bash! cheers and beer mate!

traveled germany last year and have never tasted a better beer then munich dunkel!! so anyone know a good recipe??

demijohn's are just bigger versions of carboys right? i can definitly see the advantages of the carboys and demijohns but unless ur a serious all grain brewer i dont see them being any better then a plastic fermentaion bucket with a spigot tap, for me as a partial grain brewer im still leaning...

ok so if i do my fermentaton is my plastic fermenter and then tranffer my beer into one of my kegs i can rest and age it in them yes??? i am also seriously considering trying to make a munich dunkel so a carboy would be better for aging that style of beer??? thanks heaps for all ur tips and...