Recent content by xomz

Are there any health concerns regarding beer contacting with the standard industrial-grade plastic? I'm in need of a large funnel to help channel beer from the boiler to the cube(no-chill). So far, I've only found rather small food-grade plastic funnels.

I've wondered about the hops used in this beer. I don't smell or taste Saaz in it at all. Almost think the Styrian might be the way to go.

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I do this & it works great. If the wort you're about to pitch has a lower OG than the previous batch, I'd scrape out half of the yeast first & dump it on.

I'm planning on mixing this partial up: Thomas Coopers Light Malt Extract 1.5kg x 2 Light Dried Malt Extract 500g Pale Ale Malt 1.3kg Northern Brewer 16g (60min) Styrian Goldings 20g (30min) Styrian Goldings 10g (5min) Wyeast #3724 Saison 23L batch; Ferment at around 26C-28C Beersmith says...

I'm actually in the same situation. I've been doing partials for around 8 months now & am probably going to go with a keg setup in the next couple of weeks, as I've suddenly gotten the sh!ts with bottling every fortnight ;)

This is the first time I have used a liquid yeast. I'm fermenting at around 14C(ambient) with an OG of 1048. Is this yeast a quick worker? Roughly how long does it take to chew everything up? How were your results with it? :)

I've got a pils fermenting at the moment with Saflager W/34-70 @ 10C. First time using this yeast. Primary: 2 weeks Secondary: 2 weeks Going to lager it for 4 weeks @ 4C I've done a few batches with S-23. Usually took about 4 weeks to finish fermenting.

Be a shame if it was an infection. I've got 12-13 extract brews under my belt & this would be the first infection. See how I go this Sunday. Will double check my saniation, just to be safe. Thanks again! :)

Yeah, I only ask because I had a hefeweizen bottled & it tasted fantastic after just 5 days. Then the heatwave hit, & it sat in the bottles in 38-42C heat for 4 days & 3 nights. I'm currently in the process of tipping it all out, as it has turned in to vinigar. That whole experience just kind of...

I'm no veteran, but for a German lager I'd probably dry-hop 14g of Hallertau instead. Liberty is an aroma hop too, so yeah, why not have a go & see how it turns out? I can't imagine it'll have a real negative effect, unless you dry hop it for too long.

Hi all I've got a pilsner in the final stages of fermentation(using Saflager S-23); currently dry-hopping. It has been fermenting in the fridge at 12C. I was wondering if the flavour will change drastically(for the worse) after I bottle & store at room temperature(approx. 18-22C). If so, does...

Thanks again, guys! :) Will pick up everything this weekend. How long does S-04 generally take to get the job done? I've never used this one before. What's the best temperature to keep it at? I'm still recovering from the heatwave. Had a few casualties... Currently doing my best to replenish...

Thanks for the responses! Highly appreciated. cdbrown: I like the sound of this. It'll be my first steep also. I'll give this a go next month! Thanks a lot. Would Safale S-04 go alright with this? Still using dry yeasts. I'm not up to farming yet. Thanks again!

Hey all Has anyone got a good extract recipe for an irish ale? I'm after something with similar body to Kilkenny Draught. What kind of malts? Hops? Yeast? etc. I've read that pale & amber malts are used? Maybe Fuggles hops too?