Recent content by storeboughtcheeseburgers

sold - pending payment/collection

Update - there is also a Temp Control/Mangrove Jacks & Heat belt - so you can brew in a chamber through winter/summer. One of these Bit more of a what is included that I missed (have had time to sort a bit) SS stirrer, dextrose, 200 caps, hydrometer, thermometer price is the same.

Oh and hops - all from Craftbrewer except the cascade - The illegible ones from the photos is Simcoe and magnum. Assorted amounts left, prob 25-50g approx per bag.

Full set up here gents - No longer have the time to brew and am moving, so it has to go. A run down of what I'm Selling: 1 X 70 L Stainless Steel pot w lid 2 X 19L stainless steel pot w/ lids 2 X 25 Litre Fermenters 1 Cube, 20 L purchased form HBS - easy to clean bung/tap and strong seal lid...

100g is prob a lot for the batch size. What hops are you using for those time frames? What are you using for main bittering hop?

This is why I bottle :P

aw no - I had heard that, but I thought cold crashing might have gotten rid of grassiness?

I put down a brew a while ago.. maybe 3 weeks or even a month. I let it brew out, cold crashed and dry hopped at about 10 days in gradually over a few days, and its been sitting in the fridge for 2 weeks - how long can you leave it before bottling? it was dry hopped with citra.

I just decided to cold crash - its been going for 7 days and is a fresh yeast ale, should be sweet. next time I'll look at upping it towards the end of 7 days, like day 5 and let it rest for 2 days. Will be looking at a new heater, but thats a long way off with the hot weather now!

Is it worth leaving it out in the shed for a day? It gets up to like 30 in there (where the fridge is anyway)

Yeh thanks yob - I'm taking your advice on this and the g radual dry hopping. Its gone from 1.042 to 1.004 so its definitely done! Cheers,

How do you go about extracting from those bunnings things.. Excuse if a dumb q, but do they have a bung? Or is it syphon territory?

Yeah this is it - I was all 'Naar I can just brew with the seasons'.. You get a lot more off flavours in Australia with any non-controlled temperature brews I reckon. The stc is basically what I got, but it was pre-assembled mangrove jack's job, as I'm crap with everything electronic. It was...

Does it really make THAT much of a big difference ? I find I generally CC at around 10 days for about 4 days and then bottle. Diacetyl resting is not something I've done before.

Is that too early? I'm using a ferm chamber - just wondering if another week (cold crashed) is the way to go or if I need it to brew at the solid 19-20 for 2 weeks? I want to try dry hopping gradually during cold crashing.