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Personally I would have liked to condition at 12C to 14C, but 10C is as warm as the fridge gets, so close enough. Condition it too cold and the beer can go to sleep. Anyway a constant temperature is just as important over long periods, so a constant 10C will be ok. You know all this stuff. Did...

I transferred the RIS to keg today after 3 weeks in Primary. FG has been steady at 1.027 for over a week. That's about where I thought it would end, given that's now 12.3% ABV. I got to use my pressure transfer set up and keg for the first time. The whole process felt a lot calmer than previous...

My RIS has been in primary for two weeks as well. I’m giving it another week then transferring to keg to condition at 10C for maybe 6 months before bottling. I think the hero’s of RIS are the speciality grains and time. I don’t think it needs a lot of zhush. I just opened a 2 year old RIS from...

That’s a clever way of building one.

Yes I contacted KL about their stirrer because I wasn’t sure it would handle a 5L. They sent me back a photo that showed the flask was twice as wide as the stir plate. If I can’t find any reasonably priced plates that can handle a 5L, I’ll buy the KL one and modify it.

I’m looking for a large size stir plate that will hold a 5L size flask. Does anyone have any recommendations?

Great, thanks Mark I’ll go in and grab them.

All the Belgium’s I’m making are Pilsner based. So far the extract tins I’ve used have all come pre-hopped. I want to get away from hopped extract so I can better control the hops myself. Specifically, can anyone recommend a good Pilsner extract that is not hopped. My LHBS doesn’t carry any such...

I’ve been very happy with how calm and smooth the ferment has been. I will definitely use this M42 yeast again. I think the secret was definitely pitching 4 packets. I added the dextrose on day 4 which brings the OG to 1.121. The SG charged down to the magic RIS number of 1.030 in just 5 days...

I used carbonation drops on my first bottling because I had them with a kit. But I bulk prime now. I think you can get closer to the carbonation level for the style of beer that way than using drops. Plus you get more consistency in carbonation. Most people seem to rack to a seperate bottling...

Do you mean bulk conditioning? In a similar way to big, complex beer, there’s so many elements in wine that are unbalanced when it is first produced. The tannin structure especially makes big wine undrinkable to begin with. Bulk conditioning in the big tanks speeds up the process, so the wine...

My thought is to transfer from the conditioning keg to a second keg for bulk priming, and then under pressure using a beer bottling gun to bottle. So the beer is only in the bottling keg for 30 minutes or so, and carbonation still happens in bottle. My whole thought process is around oxygen...

I’m trying to understand this one. I wasn’t planning on holding the keg under constant CO2. Just purging and making sure the headspace is filled with CO2, and then leaving the keg sealed as is. Is that enough to affect the volume of CO2 in the beer prior to priming for bottling?

Mate, after all your help you deserve the first barrel.

My early background was in the wine industry, assisting wine makers to make wine. Over the past 20 years its been about drinking lots of beer and wine around the world. So while I know nothing about making beer, I do know a bit about conditioning and maturing wine and beer. I agree there’s...

That’s a good idea. Though I’ll be using CO2 to pressure transfer, and was going to purge the keg as well. But a small amount of carbonation pressure could be good.

So cutting through the long post, is there any reason why I can’t/shouldn’t bulk condition in keg?

Thanks, yes I read the TILT gets upset during fermentation, so I’m using it more as a trend indicator of how things are going. So far I’m happy with this M42 yeast. The room smells great from the aroma through the airlock.

How it works for me, is after I’ve steeped the grains I bring the liquid to a boil. Then I’ll add hops as required per the schedule, which could be up to a 60 minute boil. I don’t boil the extract long, 10 minutes or so at the end. That’s my wort boil. I cool the wort to about 30C and then pour...

Has anyone told you the extract tip of submerging the cans in hot water for 20 minutes before you open them. They pour out nice and easy after doing that.