Recent content by Mickydp1979

Do you guys have any problems with the non-yeast leftovers? My brews usually have quite a lot of hop material still in the trub, so do you leave it in or strain that out?

I had it sitting at 22 for the whole fermentation and will get to bottling in the next day or so. I am still getting to know my AG setup and had a lowish starting gravity of 1040. My conversion efficency was a low on this one but thats no reason to tip it out :D . I will report back in a few...

Wow that T-58 yeast is a strange bugger! Never used it before and spent the first 3 days looking into a fermenter full of clear wort thinking that it hasn't kicked off. Made up another packet into a starter wort for several hours and pitched it in. 3 days later still no obvious krausen or...

Thanks Guys, Ended up boiling with hot water for a few minutes. All in the fermentor bubbling away at 22degrees.

Just cooked up a batch of this yesterday but forgot the honey! Still sitting the cube and haven't pitched the yeast yet so was after some thoughts on the best way to add the honey. A) Do I boil it in water for a few minutes? B) Take some of the wort out add the honey to it and boil again? C)...

Electronic Engineer and Industrial Designer for a Radio Communications company. I like to brew to get outside every now and then.

Thanks Pocket, I poured the wort into the cube hot, rolled it around and then squashed as much air out of it as I could. The next morning it had returned to original shape. That is when I stuck it in the fridge. That is why I am a bit concerned, as it may have sucked in an infection. I will...

Hi all, I made an all grain wort about 2 weeks ago, boiled it all up and then put in a cube overnight to cool. Once cool it has been sitting in my fridge at around 4deg for the past 2 weeks while I wait for my tempmate to arrive. I am worried about it being infected over that time, as I am not...

Sounds like great project. Being an electronic engineer, this type of engineering appeals to me. Also being an engineer, I like to get away from it all and make a big mess crushing grain, boiling wort and making beer :) Keen to see your progress though Bandito.

Thanks J1g. 64 degrees it is.

Has anyone else tried this recipe? I'm going to give it a go this weekend and was wondering on what mash schedule would be best. Doing a BIAB. Cheers

How much trub are you getting at the end of the boil? How about after cold break? The advantage I can see in having clear runnings is to reduce the amount of leftover sludge before fermenting.

Well done Dreadbyte. I did my first AG BIAB on the weekend (Smurtos Golden Ale) and also missed a few targets. Only ended up with 8 litres in the fermenter instead of the 10 I was aiming for. But still a great experience. Now deciding which one to do next.