Search results

Thanks to all for the advice. The NZ pilsner has turned out great taste wise. The Motueka hop that was in the FWK is a really interesting and exceptionally tasty choice. Loving it.

Magic, thanks ABG, I will take a look at this........once I get a hop tube which is imminent.

Any chance of a picture of this if possible to paint a 1000 words.

Is that the gas dip tube? I am trying to picture how it would work if it was the liquid tube.

So, it looks like a hop tube could be a good way to go initially rather than dropping straight in. Either way I need to purchase something to achieve this assuming I want to avoid a potential blocked liquid tube from just dropping hops straight in. How easy are the hop tubes to clean and...

Thanks. To date I have been doing closed transfers from the Fermentasaurus so maybe its a better option to perform all the hopping in the FV. You mention you used to use hop bags.....what do you do now if you don't mind me asking?

Hi all I am looking to start playing around with dry hopping directly into the keg post fermentation having completed and am looking at options to avoid sunken hops and blocked dip tubes. I know there are various options that people have used but I am leaning towards replacing the liquid dip...

What are others using for a weight to pull the floating dip tube down slightly? I find that when I am doing a closed transfer to a keg, the first 13 or 14 litres is ok and then then dip tube starts to roll around a little. I have to then start tilting the vessel to get the tube to drop back...

Thanks Razz. I will give the force carb a go as I have a second bottle that I can use to do this. My thinking is that there could be a problem with the keg with a very minor leak which of course I would want to avoid.....or maybe the lid of the keg isn't sat properly. I will force carb at a...

Hi all I have a 3 font Keg King Series 4 and have had no issues to date. I recently put a US IPA into a keg and it has been well over a couple of weeks since it went in but for some reason the carbonation just isn't getting there. The 6KG bottle is still showing decent content and the other...

Cool, thanks razz and Mark. That explains things somewhat better for me.

How do you know that it would expect to drop by 36 points? Is there a calculation that can be used with the SG and yeast attenuation?

Ok cool, I will leave it as is. In your earlier post you mentioned the following.......D rest is generally done when the yeast has reached 75% of expected attenuation, so approx 1.019-20 will be a good reading to start at. Is there a simple, idiots guide to how that gets worked out? Do all...

Thanks Razz. The ferment kicked off around 24 hours after pitching and is currently down to 1.035. Right now as I type this it is 60 hours since pitching. So would it make any difference to raise the temp to say 14C now and then leave it for another day or so until it hits 1.020? I am not...

Thanks. I recall (I think) that WEAL was collecting into a spare keg he had via some method or other. Bit sketchy on the memory hence the ask.

Hey krz Curious about when you added it to the keg? Do you do closed loop transfers by chance? I have a fermentasarus with pressure kit and so when I sanitise the keg I push the sanitiser out through the dip tube so I am left with just CO2 in the keg. Curious as to how I could still maintain...

@weal - Somewhere in either this monster thread or elsewhere you mentioned about the collection of CO2 for re-use. Is there a separate thread around that that you could point me to? Or is there benefit in such a thread being created if there isn't already for those new to the game (aka me) who...

Hi all I am fermenting my first ever lager which is a NZ Pilsner Fresh Wort Kit in a fermentasaurus using 2 sachets of Saflager S-23 yeast which was recommended by the LHBS (both sachets were rehydrated before pitching again as per the advice from the guy at the shop). I was advised to ferment...

Will do. One last one, is there a need to use double dried yeast if not rehydrating or does it make no odds (assuming not doing a high gravity beer)

Did you cap after two days and then put a spunding valve on or just leave it as is having capped? If you used a SV then what PSI did you set it to to allow for some self carbonation?