Recent content by bounce

I am planning a Dusseldorf alt bier and in my research found it is traditionally stored in barrels. The idea of oaking a beer is quite appealing - more because it sounds good than expected impact on taste! My LHBS stocks chunks of bourbon barrel. Has anyone tried adding this to the fermenter/...

Thanks All I have added 10g of gelatin in solution to a 2/3 full keg of lager that was failing to clear - I'll leave 3 days and see how it goes. I like the floating dip tube idea as well.

Thanks All My regime is as follows: All grain brew with whirlfloc After ferment cold crash for 2 weeks for ales, 6+ weeks for lagers Not using fining - although I appreciate the advice on gelatin/ isinglass Storage in a cool (15-18 degree) but non-refrigerated closet for 4-6 weeks between...

Problem: The first third of my kegs are cloudy from sucking up sediment from the bottom. Once a clear spot is created at the bottom of the draught tube the beer runs clear. I try an minimize sediment by leaving brew in the fermenter for 4 weeks including conditioning for 2 however there is...

Thanks Spiesy I am look forward to fermenting this pilsner in my new SS Brewbucket!

Thanks All Last question - if I use liquid yeast and assume that in my non-laboratory starter conditions I don't achieve the yeast cell number predicted by the calculators, can I pitch 1 packet of dry lager yeast with the starter slurry as an insurance policy?

Is the easy way to step up a starter to: Day 1: make one litre of 1035 DME solution and pitch the smackpack and place on the stir plate Day 2: Simply make 2 more litres of 1035 DME solution and add Day 4: chill Day 5: Decant and pitch to the wort Key question - will the use of just one smack...

Thanks - that former thread got outta control! Is there any truth in the rumour that dry lager yeasts are more often top-fermenting ale yeasts that tolerate cooler temps? Not that I want to get in to a hydrate arguement (assume that is my preference for that reason alone), should rehydrated...

It seems to me that in the planning of a lager (23L batch) that unless a liquid yeast is brand new the only way to achieve the required number of cells to pitch is with at least 2 smackpacks in a 2.5 - 3 L starter. In contrast I can simply hydrate 2-3 dry yeast packets at a third the cost. Is...

Just finished a sb with s23 at 12C. FG was 1015 - just OK for the style but would have preferred lower

The large paddles (half an oar size) that are commonly sold are a bit clumsy especially working around the temperature probe in the cooler. Try and get something long enough for your cooler with a paddle a bit bigger than an an iphone. This is also more than big enough for a 70 L wort. I have...

Of all myriad of options I've seen in recipes I've decided to use Saaz (Motueka) and Styrian Goldings but can't decide which to bitter and which to aroma. I am thinking to phase in the Saaz from FWH to 15 mins and add the Styrian at 2 min. Thoughts?

Leaving the CO2 cylinder on?

Thanks for the post botch. I am having similar trouble and not clear on the solution. Can the guys who know how to carbonate a keg from warm flat to cold bubbly please respond with a point description including carbonation pressure/s, times, beer line length and diameter and serving pressure...