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Yes please

Hello

That makes sense. So more drawbacks than positives you reckon?

I've been reading a little about Fermentasaurus and that one of its features is that it can ferment beer under pressure, thereby carbonating it during primary. This is good news for keggers, from what I understand, but I'm still a lowly bottler. However! I'm told that there's such a thing as a...

Thanks guys

I'm not intending to bring it down to pitching temperature, just low enough so that I don't have to worry about adjusting the hop schedule.

I'm graduating to all-grain and considering no-chilling, so that means adjusting hop schedule, right? Well, what if I am able to bring the temperature down a little right after the boil so that I don't need to? I've successfully been adding ice to my extract brews and partials for some time now...

Well, what I'm trying to do is an Oktoberfest style recipe, starting with Briess's 1.5kg munich LME and then mashing a whole pile of vienna and some victory (up to 2kg). I've played around with several volumes, from 15-20L to try and get the balance but that was before I was aware of efficiency...

Oh ok, yes, there it is on the grains page :) Does that get saved as part of a recipe or will I need to put it back again next time I steep? Also, what's a good number to use for mini-mashing? I suppose the best thing would be to work out how to measure and calculate my result too so that I...

Quick question - how accurate is the spreadsheet for a mini-mash with >1kg of grains? (wrt OG)

Bottled this on Monday and yeah, the Kiwi fruit has made it a bit tart. In fact, 1kg was way too much, but oh well - I've wound up with a refreshingly fruity summer lager. What is a lacto infection?

Yeah, gave it to my girlfriend to try as well. Me: Here, try this Her: ... Me: Yeah, I thought so :(

Nah it was pre-kiwi, which I added a few days in

Yep, it was a hydrometer sample I tasted. I wouldn't have normally taken one at that stage but in this case I was adding the kiwi fruit and I got a bit curious

Last Tuesday I was sure that a fairly experimental lager I was brewing had become infected as the sample I drew tasted horrible and sour - it was pretty much vomit-worthy, and I was in the middle of a flu that kept me away from work for a week so it must have been a strong taste! I continued...

Incidentally, I used IanH's spreadsheet to work out the gravity and whatnots for this one. I had to add Vienna malt myself and gave it a "potential" of 1.03, but I don't really know what that means nor do I know whether the spreadsheet is accurate for a mini-mash. Any help?

Actually, my sister has a cellar, I should make use of that. Glad you asked the question - I would've just complacently conditioned (as you pointed out) it instead.

Well, not properly, that's for sure. Lagering will be done in the back room through spring and summer ... not ideal.

I've been looking into making an oktoberfest(/marzen) lately, but as a guy living in a small unit I just don't have the space for AG gear so I'm brewing extracts and partials (and the occasional K&K ... shhh). This puts me on the back foot straight away because a lot of the malts used aren't...

1.5kg Coopers Amber LME 1.5kg Briess Pilsen LME 0.5kg Light DME 250g Caramunich 25g Choc malt 25g Nelson @40 10g Cascade @25 15g Cascade @15 15g Cascade @5 10g Cascade Dry Hopped US05 yeast 10L boil 23L total