Search results

I'd like some advice on brewing temps if possible. At this stage I don't have access to temp control, so all my brewing is at room temperature, although I can warm it with a heat belt in winter. My question is, what's the highest room temperature I can get away with pressure fermenting an ale...

I know this has been discussed before, but not my specific question, so I know I'll receive some helpful advice. I'm an all-grain brewer, pressure fermenting using a Fermzilla All Rounder, and a Brewzilla 3.1. Somehow I got the impression that pressure fermenting carbonated the beer so that...

As @TwoCrows says, it's an excellent price, and an excellent product. Before I was given it, (by my wife for Christmas) I'd never done an AG, and it went like a charm. I must have done 50 or so brews in it, all trouble-free. I also totally recommend Brewfather Brewfather as a program to aid your...

When I bought my Brewzilla 3.1, it came with a wort chiller, which I haven't unwrapped. I use the hot cube method, and couldn't imagine doing anything else. However, that's just me.

My situation is slightly different, but also similar to yours. I brew under pressure in a Fermzilla All Rounder, and transfer the carbonated beer via closed transfer into 23 litre corny kegs, with perhaps 2 litres going into a 2 litre mini keg. As I don't have a kegerator, all my beer is stored...

Thanks, yes, added to primary. In fact, I treated it exactly as I would have beer, albeit unhopped.

Cheers! I like that pic. I'm using 500g lactose/22L brew. I'd describe the ginger beer as on the sweeter side of medium, but it's in no way cloying. It's very refreshing, and it roars down! The head is silky, and it has a distinct gingery aroma. I settled on 04 because I was after a malty ginger...

I've found the kit brews with artificial sweeteners to have an unpleasant metallic taste. I've had quite a deal of success with quite a simple recipe that i found somewhere that uses malt extract, dextrose, although I use raw sugar, lactose, fresh ginger and lemons. I pressure-ferment it, using...

👍👍👍

I thoroughly agree! By the way, your right rear tyre's flat.

I've kegged all my ginger beers with great results. I also fermented it under pressure. In fact, I just treated it as a normal beer.

I seem to remember that a few years ago, Coopers went back to strong glass large bottles purely for home brewers. But, seeming to remember could be dangerous!

I find that the magnet in the hop sock is heavy enough to weigh it down and keep it under the surface.

Haha, after saying throw it away, I must admit that I have a sandwich bag full of Coopers yeast sachets! I've used them in ginger beer, and I've made focaccia with them, which works surprisingly well.

I couldn't agree more with the above comments. I now brew all-grain, but for 30 years or so, it was kits, mainly Coopers Real Ale, and then Pale Ale, when it came out. Kit brews do a terrific job, whether one is just starting out, or it's just preference. One thing I quickly found was that by...

There are a couple of ways of doing it. One is to have the spunding valve closed, and let the pressure build up naturally. When the pressure reaches the desired level, eg 15psi, the spunding valve is opened to maintain that pressure. I have done this, and another way is to pressurise the...

It's a natural process, controlled by the spunding valve. You set your desired pressure on the spunding valve, and the beer ferments and carbonates. Works fabulously! There's plenty of help on the internet, and many, many videos on YouTube to help you.

I'm in exactly your situation. I pressure ferment 23L, closed transfer 19L into a corny keg, and closed transfer 3-4L into a 5L mini keg fitted with the tapping lid. Mini Keg - Ball Lock Tapping Head (with Silicone Dip Tube)

I do, 3 categories.

Well, for a start, they have to find her a seat in the House of Reps. Even though it's technically possible, it would be unworkable, and a nightmare for the PM to be in a different house.