Search results

http://www.brisbanetimes.com.au/small-business/smallbiz-tech/binary-beer-to-put-an-end-to-the-pub-with-no-beer-20170807-gxqx0b.html Good to see Michael and Brooke getting some national press, and going by the article some international interest! Hope it all takes off.

Broken arm lager 3kg JW Pils 1kg Wey Vienna 20g carafa II OG 1.042 Saaz at 60, 40 & 15 for about 32 ibu. w34/70 slurry Cubed immediately on flameout last night rather than waiting my usual 20-25 mins, then jumped straight into the car to take my 3 year old daughter up to the hospital to...

I wonder if the gladwrap would stop the o2 redissolving into the solution though, if not then may as well just throw unboiled tap water in. Or as @klangers has suggested, pour it in hot, seal and pressurise straight away so the oxygen has no chance of dissolving back in. Glad I asked here, I...

Well that's ****. As I'd only be adding a litre or less boiling the water won't be a hassle, hardest bit will be finding a small enough HDPE vessel to no chill in!

Was originally going to do this in the fermenter, but initial samples tasted like they'd be good enough. To be honest I don't reckon it's a good enough beer to warrant dicking around with yeast to finish it off, once the tap is on it probably won't last more than a couple of weeks anyway...

Ive got a cream ale on tap that I stupidly fermented with less than healthy yeast which resulted in an FG of 1.014, now although this isn't ridiculously high 15 ibu just doesn't do enough to balance it. I was thinking about cutting the keg with some mineral or soda water to dry the finish up...

Did I win?

I just threw 20ml into a keg of Irish red with stubborn 1084 and shook it like crazy. Looking forward to seeing how it goes compared to gelatin.

@Midnight Brew haven't brewed it yet, will happen sometime over the weekend. Will mash at around 64-65, I usually mash for 90-120 mins, passive lag BIAB so that will drop at least 2 or 3 degrees over the mash.

Dry Irish Stout 70% Ale 20% Flaked Barley 10% Roast Barley To about 1.042 EKG at 60 to 35 ibu Wyeast 1084

I'd try a fast ferment test before pitching any more yeast. How long ago did you pitch? 1.065 to 1.020 is only 69% attenuation, i'd definitely be expecting a finish of 1.015 at the highest based on the info above.

More info needed. What yeast & how much? Mash temp & time? Malt bill?

I do the same as above but made a spreadsheet to do the calculation for me.

Agree with MHB. I'd leave behind less than 2 litres, my beersmith profile is set to 2l loss to trub and chiller.

That's way too much to leave behind. I use an urn too and have fitted a 90° elbow with a barb on the end to act as a pickup tube to collect wort below the tap.

You're either mashing in too much water or using a cube that's too small if you're only transferring 17 of 24 litres finished wort. BH efficiency is the 55% - if you're throwing out 7 litres you're essentially discarding that additional 22% efficiency.

Looks awesome. That single keg does seem a bit lonely though, better get brewing!

Just pitched a big fat starter of w34/70 on to my first proper lager 90% JW pils 10% Weyermann Vienna Perle FWH Hallertau @ 15 & 0 34 IBU 1.051 OG

Looks awesome. Mind sharing the recipe?

number 9!