Recent content by jhsbaker

I bulk prime all of my beers. Similar to Markbeer, except I add yeast to bottling bucket. I try to line up bottling a high gravity beer and a low gravity beer at the same time and add a small amount of yeast from the low gravity beer. As per comment from Markbeer, you can restart fermentation...

Surely the longer time to cool will affect the flavour and aroma of these late additions? JDW81's method seems to be a sensible work around to this.

You guys rock! That is a great idea, makes perfect sense. Is there an advantage to doing this with wort rather than plain water? Plain water would be much easier. I have read that hops need some malt to isomerise, but for 5 min addition I guess this isn't an issue?

Hi, I'm planning to brew this recipe on the weekend. Any tips from no chillers for adjustments? I was planning to keep 60 min addition as is, Change 30min addition to 15min and cube hop with the 5 min hops. Any thoughts on this?

I only have an air pump. Will multiple aerations do the job? 3 x 1/2 hour aeration every 3 hours? Plan is to ferment 27L of wort in 2 x 30L fermenters to leave plenty of head space, then transfer into 23L glass carboy for aging.

Hi, I am planning to brew a 1.100 OG RIS this weekend using the entire yeast cake from a 1052 OG Pale Ale. The yeast was in primary fermenter for 2 weeks, then transferred to a large erlenmeyer flask and covered with plastic wrap and refrigerated for 2 weeks (I planned to brew straight away...

Hey Guys, New to Hobart and Keen to plant a hop garden. Anyone able to help me out? Particularly keen to work on a house "Tassie Ale" using home grown hops + NFH Ale Malt as base + home made specialty grains using the NFH Ale Malt. Cheers James

I have a Munich Dunkel that is currently cold conditioning. I'll be away for about 2 weeks, then planning to bottle as soon as I'm back. Would it be ok to leave it after adding gelatine for this period of time prior to returning and bottling?

Hi Hopsta, Great discussion. I think a through a process of elimination you can sort this out: - If not already done replace everything that touches cooled wort (eg no chill cubes / fermenter / hoses / etc) to ensure you don't have any bugs living in (possibly invisible to the eye) scratches...

This is directly from How to Brew Chapter 15: Understanding the Mash PH: Balancing the Malts and Minerals. "Let me state the goal right up front: for best results the mash pH should be 5.1 to 5.5 when measured at mash temperature, and 5.4 to 5.8 when measured at room temperature. (At mash...

Trying to get some 1in threaded pipe but everything I have seen has an unthreaded section in the middle. And idea where I can get it from? All the hydraulic shops are closed by the time I finish work so would like to get online. I live in Brisbane BTW.

Pitched yeast at about 3pm yesterday. No signs of infection but time will tell... At 6am this morning both fermenters had a thick krausen.

Correct, I brewed yesterday. Both brews are sitting in the fermenter waiting for yeast. In future I'll have some dry yeast as backup. Hopefully the 24 hr wait won't hurt it.

Made starter this morning. 1st pick after about 45 mins. 2nd pick 30 mins later. Pitch it?

I looked at it closely, all of the grains are crushed and there is quite a bit of flour (the husks are on top so you can't see it). I got the same utilisation as last session with dry grains with 0.9mm gap (but last time every husk was ripped in half).