Recent content by edddy57

Wont be a problem as you should leave gelatin at least 2-3 days at cold temp (unless you are sucking all the gunk and yeast cake up when you siphon of)f. Some say that too much gelatin strips flavour..... but I have no experience with that eddy

Is there something different you can do with the beer left over after transferring to the keg. Like most people I just put them in stubbies which is a pain when the point of kegging is to avoid all the hassle of cleaning and sanitising lots of bottles. Is there a way that you could put this...

I have one of those cheap filters from the same supplier. Does the job.... but there is a technique so you dont get lots of air in the system (I invert the unit so air goes to the top ... which was the bottom). They do work better keg to keg under very low pressure, but being a tight arse I do...

I put in a small jar of boiled water with minimal head space (still hot) and then shake for 45 mins. Usually carry around while I do other things. I find that boiled H2o has little oxygen and the shaking in the initial phase while hot allows you to unscrew the jar slightly to release any air...

I can only speak for 35 litres. My Nasa gets the warm wort from the tun boiling in 15 mins. Havent tried it from cold tap water Eddy

The other way to avoid air is once you have purged, invert the filter so that any air collects at the top (which of course is the bottom of the unit). Eddy

Thanks Only done in three increments (50ml, 500l up to just under 2 litres). So looks like I will need to make some more starter. Being a Danish lager yeast means its slow to floc.... so looks also like I will have to crash it pretty hard as well. Eddy

I dont normally have a problem..... but find I have to put fermenter up on top of the fridge to get enough height. Lucky I'm only lifting 23 litres!! On a few occasions (dont know why) have trouble getting the flow going. worked out that if I push a little CO2 through the airlock hole in the...

I have been making yeast starters from some slants. Most recent is a Wyeast Danish. I'm told that you need a big starter ? around 2 litres to get enough yeast to pitch at lager fermentation temp ie. around 10 - 12 degrees. Well I have just a bit under 2 litres in a flagon and after 6 days at...

Sorry meant to say Wyeast 2042

I use just use JW pilsner malt, carapils and a kilo of boiled rice (rice instead of the dex....... just cant bring myself to use the stuff in all grain). I adjust fermentables to try and bring it in around 4.8%. Hops are just POR for 60mins and hallertau into the cube. I also do some hallertau...

I have a fridgemate on a chesty set at 4 degrees. No problems. Have a wooden collar and I just dangle the probe over the collar and cable isn't thick enough to worry the seal. The freezer hardly has to work as the insulation is better than a fridge and the cold stays at the bottom with a...

I love NC. Tried the immersion thing but the convenience of the NC outweighs any other issues. Particularly for lagers you can get the temp to the right pitching temp before pouring into the fermenter. No chiller will get wort down to 10 - 11 degrees ready for pitching. I use the the 15 -...

Ive previously added rice to the mash.... just boiled and added the mush to the grains. Couple of questions: 1. Do you do the same with polenta ie. its already ground up, or is it important to boil first to improve conversion? 2. What adjustments (if any) do you have to do in the mash tun to get...

Clarification: I have only ever done a single infusion when using rice and corn (usually polenta instead of corn), however I have boiled them first prior to adding to the main mash (at usual temp of 64 - 67 degrees). Given what you have said Bribie, would you still boil the rice & corn before...