Search results

I wouldn't call it a bad mistake, just potentially under carb'ed (and really, it won't be flat by any stretch of the imagination). I'd say that you should let them continue to bottle condition, and then pop one open to see where it is. remember, beyond the carb drop, there's still some level of...

My first comment / question, what volume are you looking to produce? 20L, or ? I'm asking as based on your inputs (and my guess of volume of the aforementioned 20L) you're looking at about 4.7% abv (by my preferred calculator). I'm assuming you're saying dextrose? Yah corn sugar should ferment...

one of the things you can do, is to make true hop tea to get an understanding of what the hop expression is. I like this guys blog post on the process and benefits to doing a hop tea. https://underthejenfluence.beer/i-tried-it/2017/1/17/i-tried-it-hop-tea

what's the deal with the hop sachet? never seen one like that before. Is this common in Oz, or is it related to using can kits (something I've never done)? *edit* otherwise your beer looks fine (still fermenting, but fine).

The advantage to chilling before racking is that you'll force a lot of yeast and other heavy particles to precipitate out of the solution and drop to the bottom of the fermentor, allowing you to rack nearly clear beer. Further, you can then begin force carb'ing right away with cold beer, vs...

Yeah, bitterness was a poor choice of words, but i'm not quite sure how else to express that grassy over hopped taste (that I experience when I forget to pull my dryhops for longer than a week). regardless, the point stands, the longer you leave your hops in contact with your beer, the greater...

1) 80g for dry hopping seems like a bit much (that's about 3.5 oz), so you'll want to monitor the hop expression such that you don't over bitter your FWK. Regardless, to ensure that you retain as much of the aroma, you'll really want to wait until your fermentation has basically ended all...

I also BIAB along with my partial grain brew sessions, when I feel like noodling with my beer, but can't say enough for the partial grain for it's simplicity and easy (and more important) quick brew sessions.

I wanted to second Koshari's recommendation. Coming from a Yank's perspective (where pre-bittered malt is not the norm), most extract kits are really partial grain in nature, and provide the level of flexibility / or scope even that AG brewers are aiming for. I can brew up a batch in two hours...

In my personal opinion, plastic fermenters are just fine for any form of brewing. the primary advantage of conical is that you can draw off the trub / yeast from the bottom and rack clear beer to keg/bottle. re: sanitation, sure in theory you can scratch the plastic, but unless you're a brute...

I'm personally using the milwaukee mw102 PH meter. <http://www.milwaukeeinstruments.com/site/products/products/standardportable-meters/81-products-g-standard-portable-meters-g-mw102> very easy to use. just remember to re-calibrate on a regular schedule, and store your probe (hahah) in buffer...