Search results

It's not just about the temperature but more a combination of the temperature and length of time I am lagering for followed by cold crashing that I'm questioning, I guess I can do it and see what happens, if they don't carb up I've learnt something, if they do it's all good :)

I am lagering in the fermenter and have set it at 5C as from what I have read during the lagering period you want the yeast to continue to work and clean up, I have done a previous lager where I lagered as close to zero as I could and then cold crashed from there, it turned out OK but I wanted...

Already two weeks into the lagering period, really want to follow this all the way through in the fermenter then bulk prime, was wondering if I should add a small amount of yeast at the time of bottling but was hoping if I didn't cold crash I wouldn't have to :-/

Hi, Currently lagering my second attempt at a lager (from a can). Using Mangrove Jack's M84 which has been in the fermenter for what seems to be an eternity, anyway, I've been lagering for a couple of weeks now at 5C and will continue to do that for another couple of weeks but I was wondering...

How did it all go, keen to see the pics :-)

Definitely will be missed, great writer. His TV show on assisted suicide was really interesting (I know that wasn't what happened here), something that has been debated a number of times in the Scottish Parliament.

Seems I have a bit of reading to do ..... only just starting on AG brewing but I guess a good Bing for mashing schedules for each recipe should get me what I want. Thanks again for the recipes, really handy to have. :beer:

Am I missing something or do all the Mash Steps apart from three recipes only have mash in at 32F which doesn't seem quite right ..... (only looked at the PDF so far as I am at work)

How much are you looking for for it?

Thanks for that, will let you know how I go, probably won't get a chance to get this done till next weekend as I have two brews in my fridge at the moment but will post back on how it all went / results :)

Thanks for that Ken. I'm actually going to be using a 40l Crown with a concealed element so that is a good reference point. Think I will do as suggested and move the mash time out to 90 minutes, should the ramp up time be included in this 90 minutes or should it start after you have had the...

First attempt at BIAB and I'm planning to use this recipe, bit late to change my mind as I've put in my grain order :-D Just wondering if there is a change to the recipe specified as there seems to be a number of posts stating mash out temperatures of 72/76/78C but this doesn't seem to be...

Thanks for the support SKB ;-) I'll keep looking for recipes I can use and maybe post anything I find on here in case anyone else is interested.

Probably need to clarify that my one fridge is quiet a large one, complete bargain off of eBay, and I can fit two 30l fermenters in it so brewing space really isn't a problem, just don't really have anywhere to keep all the bottles once I've finished brewing. My main issue is ideas :).

Thanks for all the ideas, definitely looking forward to getting into BIAB, probably a bit of a learning curve but that is part of the enjoyment. From what you have written it sounds like the main areas to look at are yeasts and hops which is good as hopefully this cuts down the complexity a...

Hi, I've done a few kit recipes now and am thinking that I want to move to BIAB next, still got a couple of brews to come before then. The thing is I'm not a huge drinker but like the whole brewing process and trying out new types of beer, at first I was thinking of possibly doing BIAB in a...

Not half as devastated as I am mate!! :-D.

Thanks, stepped up the starter over the weekend and started the new batch off on a lower stir setting, looked at it this morning and looked heaps better with a krausen and visible bubbles so turned up the stirring action a little. Certainly a bit of a smell coming off of the starter prior to...

In the fridge which is going between 18 and 18.5 at the moment, aim was to get the yeast growing at that temp, wait for it to ferment out and then lower the temperature closer to the pitch temperature, decant the liquid and only throw the slurry in.

Ahhh, it was the krausen I was looking out for, didn't know if the stirplate would break that up or not (thought I had seen pictures with the krausen in a flask on a stirplate). I am going to step this up to just over 2l and hoping that is enough, planning to put it into a 15l Bock from a 3kg...