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Can’t you just give me all the answers and save me the time.

I’m bottling a Hefeweizen tomorrow. I like Hefe a lot and can’t wait to see how it turns out. I deliberately fermented it cool, 18C and finished at 20C. I’m going to do it again and ferment it hot and compare the different esters.

That’s a good video, David makes many good ones. I did know the best practice for dry yeast was to pitch straight into the wort, but never heard about not aerating the wort. Interestingly, David is a commercial brewer as well, and he said at the end of the video he will be continuing to aerated...

Not really 8 weeks. For my first RIS I had it in primary for 3 weeks then moved it to a sealed jerry can type container. Over the next two and a half weeks I had to release the pressure four times because the yeasties were still doing their thing. So I’m planning for 4 weeks at primary temp...

My new conical fermenter will be free in a few days when I bottle the Hefeweizen that’s in it, and then it will be RIS time. That’s going to lock the fermenter away for 8 weeks or a little more, and then it will be time for a quad. I’ve done two Belgium Tripels so far, but the quads are where...

That’s ok, I already have the oxygen setup to use.

Sounds like a good sport. :bowdown:

Sweet thanks. I steeped 1 kg of dark Munich in my first RIS at 70C for 30 minutes. I think that was great for the flavour and also helped the gravity.

Sounds terrific, especially with all that extra malt in the mini mash. I can only imagine how much better it will be again with more time in the bottle. I think the secret is to brew them twice as fast as you drink them so you can enjoy their ageing qualities.

Big beers are the best. I could drink just RIS and Belgium Quads for the rest of my life. I love their complexity and ability to change with ageing. It’s been a revelation for me discovering that beers like these can be made at home. I had no idea what was possible via home brewing and now I’m...

I thought I would post my recipe in case anyone at home wants to play along. I recently bottled my first go at a RIS, and had to stop myself drinking all the sample in the hydrometer cylinder. It started at 1.100 and finished at 1.021 after its six week journey into bottle. It was so complex...

In that review he said he didn’t buy an SS when they were released, but did buy the GF when that came out.

David has a lot of good YouTube videos. Did you see the one where he compared the GF and SS, it was very good. It was almost solely because of that review that I bought the GF. I’ve had my first brew in the GF almost a week now. I really like the valve system. I did a quick dump of the trub on...

Can I ask what temperature you sat it on for fermentation and what temp you're planning for the D rest? So far, I've been waiting until fermentation is mostly complete, then increasing the temp 2 or 3 degrees and leaving it there for a couple of weeks. I just want to see how this compares to...

You must get thirsty.

What are some of the problems?

That makes sense.

Excellent. Well seems my new fermenter setup has sorted itself out after its day 1 behaviour. I’ve got it set so cooling and heating start when the temp drifts 0.5C away from my target. So hopefully going forward I will be able to stay inside that +/- 0.5C window. Goodluck with the footy beers.

You must be a genius. Yesterday, day 1 of the new Grainfather and the temps were up and down all over the place. I had 18C set and it was constantly cycling from 17C to 19C over a three hour period. Seemed like the fermenter was never resting, with either the heating or cooling running all the...