Search results

2) HET-F001 (meat Thermometer only show in CELSIUS) Please

Enjoy your post mate helping the small guys out Water chemistry, yeast health and beer clarification.are a good call Clarification is more or less by water chem & time or are you talking filtering or adding biofine for clarity Rude

When I was brewing by infusion mash out temp all 10 litres was 97c to 98c Depended on sach rest time of the year I found stiring the best as I underlet measuring as it went in because I was paranoid about it going over 78c same with my sparge which was 20 L at 85c to 86c to get 76c to 77c

I did it when I batched sparged because it raised my volume from mash in So 12 Litres mash in & 10 Litres mash out Then I sparged with 20 Litres for 32 to 34 Litres in the kettle Now I have a home made 1 v system & still do one for 10 mins at 78 c

Cheers RB looks a good option but no keg king in the west not sure if they post but if they do will check them out

Wondering if anyone knows if you can buy Berzomatic o2 cylinders still I have searched Bunnings but no go might have to ring them tomorrow to comfirm Kook has one up fot sale so just wanted to make sure you can still purchase them cheers Rude

Keen on oxy stone & bottle What size is the stone kook

11 batches 23 litres

Didnt mean to start the old debate sorry

Yes but do you make a starter for dried yeast like Labels or just rehydrate & pitch the correct amount Also the 5 x min 10 x max rule for stepped starters is the go

no worries I no chill so pour in from height Will get an o2 kit next year though as it has to be the way

Should use some calcium I recon ?

Same here only with liquid yeasts Coodgee was using W34/70 pkt yeast then Labels chimed in with active starters so had my attention As I said Ive only ever followed the instructions & rehydrated dried yeast then pitched into the wort Will be interesting to see if Labels was on about liquid or...

So do you pitch 2 pkts into 1040 wort & spin that up in you’re 3 litre flask on top of you’re stir plate ? Generally interested as I have always just rehydrated then pitched for dry yeast

No worries goat I new rehydrate at higher temp but was asking about ferment temp my bad Looked around a bit will go for 3 pkts for say a 4.5% first then pitch a 5% wort on top of the slurry No o2 though :( so will try to ferment at the top end of the scale recomendations for the first one Sounds...

31.7c bit high there I usually aim for 20 to 25c temp before checking my ph

Just wondering if there any good reviews on this yeast Saw pic of Fletchers Pils in whats in a glass & has me wanting to use it What are crew doing for 4.5% to 5% beers 23 litres ? 2pkts rehydrated at 13 degrees ? Any pressure ferments with this yeast ? Cheers Rude

Never used that yeast but I think its a high flocer so drops nice and bright 18 c for 3 days then up to 20 to finish it off might even need rousing to keep in suspention but others who have used it should chime in to give you the guts of it Im with mtb once its done its done bit longer to clean...

Try 5 to 10 psi for the main duration then when there is a few gravity points left up it to 30 psi Record youre results If you dont get to the 30psi relax have a homebrew chill transfer & top up carb with youre co2 Presuming you keg

I've got 2 Kolsch's that were kegged in October waiting for xmas They are starting to get a little lighter, 3 weeks to go :overhead: