Recent content by Diddlez

I just opened my first bottled Czech pilsner lager. Fermented at 10c for 3 weeks. Lagered at 2c for 3 weeks. Bottled it straight out of the fridge. I tried one after 5 days and it was fully carbed.

So for anyone interested in the process of bottling lagers. After reading the heavily opinionated and conflicting processes on the net and various forums, mine is essentially finished, and turned out amazing ( imo ) Is an all grain Czech Pilsner. So I brewed it in the robobrew, fermented it...

Did you bottle carb at room temp?

Hey guys, I'm getting extremely frustrated getting different answers from different people / sources on the internet. I've got a lager ( my first one ) that's done fermenting and had a 3 day diacetyl rest. I was going to cold crash it, transfer to another by bucket and lager for 4+ weeks at 2...

This might be an obvious point but if the ambient temp is above what you're trying to ferment at, you can have no heat source inside the fridge, so the temp stays cooler for longer. If you have a heat source inside the fridge it's just going to cause the temp to bounce back up past 18 degrees...

Just wanted to check what the go is with the lager fermenting process as I'm doing on for the first time. Once boil is complete I chill to 10 C in the fermenter then add yeast. Ferment until complete at 10 C ( roughly 2 weeks ), then raise to 16 - 18 C for a ~2 day diacetyl rest. Once this is...

This might be a basic question but is the main point of cold crashing to do it just before bottling / kegging so you get as little of the sediment as possible in the transfer process?

False alarm. I stared the fermenter down for a while and it is bubbling slowly, I can tell also because the water isn't level in the airlock, it's pushing to one side. The yeast was straight out of the fridge so I guess that's why it took a while to fire up. I just wanted to know what the go...

Hey guys, I did a red IPA yesterday and used a wyeast 1007 German ale smack pack. I noticed the pack didn't swell over the 4 or so hours I was brewing. Anyway it's been 24 hours and no bubbling in the airlock. What's the go from here. Do I wait another 24 hours and do a hydro test and see if...

Turns out they never packed the grain because they ran out of Marris otter and golden promise, and when I went in the next day they it back in stock so I amended my order and brewed it today. All turned out ok.

I'm doing a red IPA and imperial stout this weekend. When i checked my emails I realised I stuffed my red IPA order up. I don't know how, I think I was still half asleep coming off nightshift or something. This is what I've ordered: 4 kg x Maris Otter ( getting golden promise instead as...

I bottled this stout about a month ago, Used 100 grams of cacao nibs and coffee beans ground up fine like an espresso and put it in a container covered in vodka for about 4 days. The grounds soaked up all the vodka so I was left with what looked like a massive cacao / coffee " puck ". I added...

Hey guys, Looking at making an oatmeal stout in the style of founders breakfast. I'm just going to make a fairly generic version first before I try to stick as close to possible to the actual recipe. Just wanted to know what are the common methods of getting chocolate / cocoa / cacao and...