Search results

Aussie Home Brewer

Help Support Aussie Home Brewer:

  1. Beermonster

    Hydrometer sitting at 1020

    On the subject of pitching more yeast, how can that be necessary? After all, if you've had a definite fermentation occur after the initial pitch you clearly have huge amounts of active yeast by the time you are mid ferment....... I just don't fully understand how a ferment can then become...
  2. Beermonster

    us-05 at cold temps - fermentation advice

    Rekindling an old thread.... I'm fermenting US-05 down at 10 degrees at the moment. I've done it down at 8-10 before and been very happy with the results. Generally a three week fermentation. So a slightly related experiment; Presently doing a session ale and after a week it's gone from 1.040...
  3. Beermonster

    Session IPA; hop schedule

    Yep yep, 38L being 2 kegs. I aim for batch sizes to suit either one or two, works nicely with my 10Gal SS brewing mash tun and 50L kettle. Prolly be a really nice IIPA at 19L with those ingredients, but I can't drink IIPA's all the time.
  4. Beermonster

    Session IPA; hop schedule

    So the oxymoron of beer styles, the session IPA. I've Googled some people's attempts at this style and the general consensus is to use all Vienna malt. This one I'll be doing a 38L batch using 5kg Vienna 1Kg Munich, and 1kg LDME to boost (maybe adding 500g Rye, undecided, comments sought)...
  5. Beermonster

    Pouring beer from kegs above 4-5 Deg C

    I've been using an about 80KPA, have trialed less still with similar issues, so perhaps I could put it down to the line length (2m) and thickness, 6mm, which seems correct for barb fittings (can't imagine getting anything much smaller over the barb?) Perhaps a flow restrictor of some sort? Cask...
  6. Beermonster

    Pouring beer from kegs above 4-5 Deg C

    Okay, so I think I already know the answer to this based on my efforts to enjoy Kegged beer at what I consider drinkable temps. I've tried to google the queries below, but nothing I've found really gets to the bottom of the issue. I think most homebrewers lean towards ale styles more often than...
  7. Beermonster

    Brew in Kettle on Trub - seeking thoughts

    Thanks Mark, I appreciate your help. You've scared me off fermentation on the hot break. Never worried about the cold break, my beers come out as good as many craft beers without the chill. Maybe I'm bias. Just grabbed a few of the food grade handy pails from Bunnings for $14.50 a piece, drill...
  8. Beermonster

    Brew in Kettle on Trub - seeking thoughts

    Thanks for those doc's. So now that I am several hours into the fermentation what is the safest and best time to get it into another vessel? I assume ASAP, but never having interfered mid ferment I'm wanting to minimise any risks. My aim is to make extremely enjoyable beer whilst cutting...
  9. Beermonster

    Brew in Kettle on Trub - seeking thoughts

    One of the best things about Homebrewing is freedom to experiment, break the rules and oftentimes make shortcuts that save time with little to no impact on the finished product. I've Googled brewing in the kettle, and brewing with high amounts of Trub, but what I've done is pitch hydrated US-05...
  10. Beermonster

    Fermenting In A Corny Keg

    Kea, true that. Just that I am thinking of not actually transferring to a serving keg; less cleaning, less exposure. Still need to get the beer off the Trub. So basically need to use the method of sucking out the Trub directly out of the liquid line when fermentation is finished, so you would...
  11. Beermonster

    Fermenting In A Corny Keg

    Revival of a classic thread from 2003. SS bucket fermenters are cool, but are they justified? Just ordered 4 Corny legs and might order another 4. Planning to use the method of primary in Corny and just blow out the Trub and consider it a finished product. Anyone finding this particular...
  12. Beermonster

    First Post Confused with fermentation temperatures

    Some great guidance posted here. I too am blue mountains brewer, Little Hartley. I've just returned to brewing after a 5-6 year break, glad to be back! Great time of year (here at least) for both Lagers and Ale's without any temperature control IMO. I don't tend to worry about temperature...
Top