Search results

Not sure but it would have bloody cold, home brewer wouldn't be going that low unless they were making a Nuclear Penguin or something similar.

Yes, the jacket is the standard insulated jacket which fits the Apollo fermenters as seen in the video.

I grew some spuds over winter last year but undercover, tried it again this winter but out in the open. Just been taking them from under the haulms but dug the remainder up to prep the beds for the summer crops. Last of the spuds.

Enlarging on the cooling coil cleaning here is a sneak preview of the Dual Temperature Vest. Something that is by far more efficient and best of all no immersing into the wort necessary. Of course the thermal jacket goes over the top while cooling or heating. The vest is 1,180 mm long...

Pretty much what you are doing, I use sodium perborate sooner than perc as the cleaner. I just do the sanitising once prior to using.

A take on a Coopers Sparkling, and the bread that's got a stubby of the same in it.

Well sparging is a relatively new concept in the history of brewing, the method before sparging became practice parti gyle was the way to go, where they would maybe get 3 or 4 runnings from one mash. Shakespear mentioned it, King Henry VI. ' There shall be in England seven halfpenny loaves sold...

The yeast isn't fermenting, it's re producing, it needs the oxygen for the cell membrane, sterols and other compounds, it doesn't necessarily take up all the oxygen but excess oxygen will be scrubbed out during fermentation when the yeast goes into the anaerobic stage.

As long as the grain is fully submersed when you dough in then there is no need to worry about the liquor under the grain basket. The grain needs to be submerged to convert the starch. If you enjoy sparging then carry all well and good, but higher efficiency doesn't translate to better beer. A...

No, the starter has the yeast and he builds the starter for 4 to 5 days before pitching the starter into the wort.

I have posted a blog on here from The Travelling Brewer he was a brewer for Anheuser Busch. He travelled around USA giving talks to home brewers. One of the things he suggested was making a large starter on a stir plate, stirring for 4 or 5 days before pitching building up enough cells to pitch...

I doubt that it would be commercially viable. The King Kegs are for commercial breweries and wineries I just think that with the bag they are ideal for home brewers for serving what is more or less a cask ale. Two good reasons the King Keg with bag is it saves the expense of a beer engine and...

Well as the kegs are made with A & C type couplings they would be be one for each I would imagine.

Local band makes good.

Another innovative design to go with the King Keg a $12 coupler!

Two beers tonight, Ordinary Bitter, one out of the bottle the other out of the King Keg. Both the same beer but mouthfeel entirely different. The King Keg is far smoother most likely to the lack of carbonation. The bottled. The King Keg, notice the finer bubbles.

I go by clear wort into the fermenter, clear beer out. Cold crash to drop all suspended particles then bottle or keg. I have a spear in the King Keg but still pours clear. This arvo's bitter.

My F E stouts only have one hop addition, bittering. No point in trying to fluff it up a bit, stouts are bitter. but still delicious, especially on a cold wet day like today. Warms the cockles of my heart.

17 days and just getting better, virtually no carbonation, pours nice and good lacing. Cask beer from a keg.