Hey guys, I have a bucket buddy. Love it for Belgians and other warmer fermented beers.
Anyone know what the max temp you can get out of it? It’s only a 36w element.
I’ve comfortably fermented 25c in winter in the garage, but keen to see how high it will maintain.
I did a Berliner Weiss style beer with it. It’s not as sour as a genuine sour but it’s a cracking yeast for pleasantly sour beers. A true sour beer enthusiast might not like it, but it’s definitely worth a try. I’ll use it again for sure.
Unless you give your hydro tube an industrial strength cleaning and sanitise, it’s no surprise it’s fermenting. I’ve often left post boil samples in mine overnight and found it fermenting the next day without any yeast, but it’s had fermenting beer in it many times and I generally just rinse it...
If I do add late hops I add as normal. You can put them in the cube, wait til the wort drops to 80c, then cube to reduce bitterness. It’s trial and error more than anything.
I usually prefer dry hopping for aroma and flavour these days, so generally just do bittering hops. I also occasionally...
Wait til the beer is 75c, add hops to cube then fill your cube. I do this for some beers with no problem. Opening up later may be letting something funky in while the temp is below sterilisation/sanitisation temp.
Do you know what the temp of the cube was when you opened it?
I had a cube not...
I generally don’t keg Belgians like saison, even 4%ers go into champagne bottles. I have about 40. And about 40 normal longnecks for beers I want to age but don’t need the High carbonation I like for saison
Dingemans is awesome. I used it a lot a few years ago, loved it. I heard it was apparently coming back to oz recently but haven’t seen it yet
If you can get chateau aka Castle pils, it is also a very good Belgian pils malt
I find both the dingemans pils and castle pils work really good in well...
+ eleventy billion, cracking yeast, also my house strain as you know haha.
Osangar, I use it regularly on hoppy blonde ales, stouts and faux lagers. Crisp and clean and great with hops
I do a 70c rest, but there are times when I haven’t even done the 70c rest, just 90 mins at 60-62, pull the malt pipe out and head to the boil and my fermenter didn’t explode and a demon from the mash out dimension didn’t appear and rip me into pieces.
If you have a spare 12 hours, google “ is...