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  1. tubbsy

    Purging bucket and bottles with Argon

    Tried one this arvo and still a little while away. Only a tiny hiss on opening, but it tastes even better than when I bottled. Thankfully the BO smell I got then has gone...
  2. tubbsy

    Purging bucket and bottles with Argon

    Can't this be discussed in a private message?
  3. tubbsy

    Purging bucket and bottles with Argon

    No DIY malt in this beer - 5kg Coopers Pale malt, 0.75kg rolled oats, 0.75 raw wheat (feed). I wasn't really aiming for a clear beer with this style, but was hoping for a more orange colour. In hindsight I likely rushed it a bit, but I was fearful of oxidisation. It was only 4 days from...
  4. tubbsy

    Purging bucket and bottles with Argon

    Bottled this last night with argon bubbling in the bottling bucket and the bottles purged after filling before capping. I had 2 argon bottles so I could turn one off easily when purging bottles. It all went pretty smoothly once I was set up. I also filled a couple other bottle types to test a...
  5. tubbsy

    Purging bucket and bottles with Argon

    Sounds like the easiest way to go might be to get some PET bottles and do the squeeze after filling.
  6. tubbsy

    Purging bucket and bottles with Argon

    Mark, what about ascorbic acid? I've read that it can help also, but I haven't seen anything on dosing (when and how much) and what it actually does.
  7. tubbsy

    Purging bucket and bottles with Argon

    https://www.homebrewtalk.com/threads/limiting-oxidation-effect-of-purging-headspace-o2-in-a-bottle-conditioned-ipa.653784/
  8. tubbsy

    Purging bucket and bottles with Argon

    The purging of the bottle is more about the head space of the bottle. Bubble the inert gas in and the head space will be filled with froth/bubbles that contain no air. Purging of the bucket will be a continuous bubbling to keep pushing the air out. Shouldn't need more than a litre or 2 a minute...
  9. tubbsy

    Purging bucket and bottles with Argon

    No, but that sounds intriguing. Is that basically having pressure in the "bucket", then sucking/venting the air out of the bottle which is replaced by the beer? No purging of the bottles required?
  10. tubbsy

    Purging bucket and bottles with Argon

    Thanks Mark. Yeah, I'm practicing TIG welding (mostly stainless), so I make sure I've always got plenty of pure Ar on hand.
  11. tubbsy

    Purging bucket and bottles with Argon

    I've got a NEIPA to bottle hopefully this weekend, but I don't have any CO2 to purge bottling bucket and bottles. Plenty of argon though. Can I use that instead?
  12. tubbsy

    My malting procedure

    I ended up visiting a homebrew shop today that I only just found out about in Somerset who stock grains. Picked up a 25kg bag of Coopers Pale Malt (half the price of Maris Otter!) that I'll use as my base and use my home malted grains to make specialty malts. I could see myself having to have a...
  13. tubbsy

    Inkbird Giveaway of Thermostat ITC308S with removable NTC Sensor and NTC 30CM Probe

    ITC-308S with Removable NTC Sensor for me. The smaller probe will fit my thermowell.
  14. tubbsy

    My malting procedure

    Yeah, this will be my first go at a crystal malt. Roasted malts are fairly straight forward in the air frier, with the exception of the very dark malts which require greater temps and/or extra care to not catch fire. Most of what I've made so far has been done at 180°C for an hour and smells...
  15. tubbsy

    My malting procedure

    So, kilning is now complete and after resting for a few weeks will be good to use. To summarise, my steps were... Step 1 - Washing the grain Step 2 - Steeping 13.5hr, rest 9hr, steep 14hr, rest 9-10hr, steep 6hr Step 3 - Begin germination once rootlets (not chits) appear Step 4 - Continue...
  16. tubbsy

    My malting procedure

    Thanks Mark. My family are wheat farmers, but malting wheat was never thought about. Even the barley we grew was only for feed. Low protein wheat was also often sold for feed as high protein was target for the highest grade (prime hard) because it makes better noodles. Was just curious what...
  17. tubbsy

    My malting procedure

    Kilning continues. Its all had an hour at 65°C, now for 2 hours at 85°C. I should get it all finished tomorrow night, then it can rest for a few weeks. @MHB Do you know of a malting wheat grain specification? I've looked around but can't find anything.
  18. tubbsy

    My malting procedure

    That would work great! Couldn't complain about not enough air with that! I too have been thinking about my drying and kilning. I have a number of drying ovens at work (each up to 6m3) which would be ideal but I can't take my grain in to dry as they're set to 105°C. But there are a couple old...
  19. tubbsy

    My malting procedure

    So, the grain is dry and the kilning begins. This step is a bit tedious as the air frier can only fit 1.5kg. The temp control is also very touchy below 110°C, but I fiddle with it on the first batch to get the temp right. Normally I go straight to 85°C for 2 hours, but I'm adding in a 1hr 65°C...
  20. tubbsy

    Rookie brew

    55 stubbies. The last homebrew I saw at this stage was a kit brew my father did back in the 80s and there were plenty of explosions. We'll see how my priming went. I added 90g of raw sugar to the bottling bucket.
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