I’ve been doing BIAB in a crown urn and it’s stoopid easy and I make beers People seem really happy with. With wrapping the urn in a camping mat and some blankets it’ll hold temperature for 90 mins without any problem.
With cold crash with some gelatin my beers are always clear so I don’t...
This is a tough one.
standards exist for a reason.
buying equipment from China to an international standard has a bad reputation in many industries for a very real reason.
I’m an engineer in industry and chinese stock comes with extra precautions, procurement support and inspection. We buy...
Mine all smell like hops, especially as I cube hop. I don’t think it matters too much but I can reduce it by filling the cube with water and a helping of Pbw and leave it for a week or so.
I’m more trying to clean out the handle so I turn it upside down but you have to keep venting off the pressure
I just did a rye saison with this yeast and I’m very happy with the results.
It’s got a great Dry Spicy finish. I was hoping to make it a 4% summer quaffer but hadn’t counted on it finishing so dry so it’s almost 5%.
I’ve made a couple of ciders with this yeast as well and it has a really nice...
One keg of cider is more enough.
It’s in the fridge and looks like it’s settled out well, just like beer would so I’ll see what happens in a few months time when I do another cider
Gravity check at day 5 and it’s been a qualified success. Sg at 1.030 so it’s 9.7% and tastes every bit of it. If it can get to 1.020 I’d be a happy boy. It’s got 2 more weeks in primary and then 2 months with oak in secondary to smooth itself out.
The coffee and chocolate are running the show...
Hey ho
Ive started making cider with belle saison yeast after listening to a brulosophy podcast on cider and found it really good. It’s retaining lots of Apple character even before backsweetening.
My local brew shop doesn’t carry it so I was going to store some cake from the fermenter and...
Update - fermentation was started this
Morning. Starter was a 2 half jars of cake from the last brew with 1272 and a litre starter on the kitchen bench for a couple of days.
Wort was tipped from the cube into the fermenter from a good height so all the conditions are as good as I can do...
My wife got a book from the library called the brewers tale about a women brewing beer in 1400s. It’s a little more leaning into the bodice tearing genre but has lots of details on ale making. I fell asleep after the first two pages but will try again
Discussion on malting
Visual picking mashing...