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Hey guys, I have a bucket buddy. Love it for Belgians and other warmer fermented beers. Anyone know what the max temp you can get out of it? It’s only a 36w element. I’ve comfortably fermented 25c in winter in the garage, but keen to see how high it will maintain.

Cheap biab!

I did a Berliner Weiss style beer with it. It’s not as sour as a genuine sour but it’s a cracking yeast for pleasantly sour beers. A true sour beer enthusiast might not like it, but it’s definitely worth a try. I’ll use it again for sure.

Unless you give your hydro tube an industrial strength cleaning and sanitise, it’s no surprise it’s fermenting. I’ve often left post boil samples in mine overnight and found it fermenting the next day without any yeast, but it’s had fermenting beer in it many times and I generally just rinse it...

If I do add late hops I add as normal. You can put them in the cube, wait til the wort drops to 80c, then cube to reduce bitterness. It’s trial and error more than anything. I usually prefer dry hopping for aroma and flavour these days, so generally just do bittering hops. I also occasionally...

The Copenhagen lager yeast throws a little sulphur but let it sit in the keg for two weeks and it’s very light crisp and clean

Great lager yeast, annoying it’s not available year round.

Wait til the beer is 75c, add hops to cube then fill your cube. I do this for some beers with no problem. Opening up later may be letting something funky in while the temp is below sterilisation/sanitisation temp. Do you know what the temp of the cube was when you opened it? I had a cube not...

I generally don’t keg Belgians like saison, even 4%ers go into champagne bottles. I have about 40. And about 40 normal longnecks for beers I want to age but don’t need the High carbonation I like for saison

My perlick sits in the draw now I have 3 nuka’s. I think they work great, haven’t had any issues.

The castle pils was very reasonably priced from the brew shop/ESB. I really liked it

Dingemans is awesome. I used it a lot a few years ago, loved it. I heard it was apparently coming back to oz recently but haven’t seen it yet If you can get chateau aka Castle pils, it is also a very good Belgian pils malt I find both the dingemans pils and castle pils work really good in well...

+ eleventy billion, cracking yeast, also my house strain as you know haha. Osangar, I use it regularly on hoppy blonde ales, stouts and faux lagers. Crisp and clean and great with hops

I just did a 9 litre batch with c1118 champagne yeast and kegged with bickfords black currant syrup. Dangerously good!

I do a 70c rest, but there are times when I haven’t even done the 70c rest, just 90 mins at 60-62, pull the malt pipe out and head to the boil and my fermenter didn’t explode and a demon from the mash out dimension didn’t appear and rip me into pieces. If you have a spare 12 hours, google “ is...

Nottingham is the belle saison of English strains haha.

I mash big Belgians at 60-62 and while lighter in body, they’re not watery at all, even with added dextrose. And given the OG I doubt it’ll be watery. Should be fine

I don’t brew every beer like this. Saison is one I like to do this for, often 90mins at low 60’s and session beers. More “normal” beers get a short 72c rest but still no “mash out”. Im happy with those beers as well. Next batch though, I’ll bring the mash up to 76c and see. Ive been brewing a...

I also like beers on the dry side and often mash in the low 60’s for an hour before lifting the malt pipe, sparging with cold water, then recirculating for 10 mins, let the malt pipe drain and then boil. I’ve done a lot of beers this way and haven’t noticed any downside that I’m aware of.

35c. Yes its quite pleasant, it sounds weird but it’s nice. I tasted my mates US pale ale and it was barely noticeable in amongst the US hops