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  1. X

    How Do You If You Wort Has Gone Off?

    At that temperature the yeast would be killed. It sounds like you have a wild yeast infection now, perhaps taste the beer and if it is undrinkable dump it. Disinfect your fermenter before you use it for a new batch.
  2. X

    Cloudy Wort

    I used Wyeast 1028. Not sure of the Mash Ph, I used 2 teaspoons of Gypsum as per usual in the mash. Thanks for the tip, I will add the Irish Moss in at 10 to go.
  3. X

    Cloudy Wort

    No I have used it many times but never had this problem before. It tastes good but looks like mud. Could it be a haze from the late hops additions?
  4. X

    Cloudy Wort

    Gravity was 1.041 Good conversion 84% New bag Baird's ale malt
  5. X

    Cloudy Wort

    My latest batch of wort I ran into my fermenter from my kettle looks very cloudy, it is normally quite clear. I only use hop pellets and I normally use bittering hops at 60 minutes, add hops at 20 minutes, Iris Moss at 15 then add hops at flame out. The only thing I changed from my usual...
  6. X

    A Few Questions On Co2

    I found this link which helps answer this question on another thread, thanks to HKS A gas tank that is properly filled should read about 750 PSIG when the cylinder is at a 72F temperature. CO2 gas pressure increases when it is exposed to heat, so if the gas tank temperature is above 72F, the...
  7. X

    Filtering Into Bottles

    I suppose sediment in a keg is a nuisance as the beer is drawn off the bottom of the keg unless you shorten the dip tube. So it is good to filter to remove excess yeast and trub when the beer goes into the keg. When bottling, yeast is required for carbonation and they are needed to do this task...
  8. X

    A Few Questions On Co2

    So once the keg or Kegs are at the correct pressure you only put gas on them to serve the beer. That way you can turn the gas off at the cylinder, is that the procedure most follow?
  9. X

    A Few Questions On Co2

    Thanks for the advice, it looks like I have lost CO2 over the last month as my CO2 is almost empty. I will have to find the leak as it must have a escaped slowly over time. lucky my garage is well ventilated.
  10. X

    A Few Questions On Co2

    I am new to kegs and have a few questions on CO2. Should you hear liquid CO2 sloshing about in the cylinder when half full like LPG? How do you know when your CO2 cylinder is almost empty? What pressure should the regulator show and does the pressure of the cylinder drop when it is almost empty?
  11. X

    Fermentation Issues - Again With The Same Yeast - High Fg

    I have had a lot of success with Wyeast 1028 London Ale Yeast, ranging from a light ale to a porter
  12. X

    Splitting The Wort For Boiling

    Before I got a 40 lt pot I used two 15 lt pots. I ran the wort equally into each pot and split the hops so equal amounts went into each pot for a 90 minute boil. Once cool I combined the contents of each pot into the fermenter and was able to get 23L without diluting down. It involves more...
  13. X

    Marking Kegs

    How or what method do you fellow brewers who keg, mark your kegs when you have 3 or more kegs filled with beer?
  14. X

    Foam Out Of Keg

    I am using the Bronco Faucet & Hose from Ross as a starting point and will track down 2 metres of beer line to try. As my budget permits I will one day upgrade to a better gun. Thanks for all the help.
  15. X

    Foam Out Of Keg

    I have made my first keg of beer in a 19L Corny keg with forced CO2. The beer comes out very foamy but under carbonated once the foam disappears. Looking at other posts I think my short (50 cm) beer line is the problem but what advice do you other brewers have for the length of beer line or over...
  16. X

    Can U Stop Fermentation?

    I agree with what Trent says, this is basically bottle pasteurization. However once the bottles have cooled down store the bottles at under 4C. This will stop any yeast that could be left from fermenting any residual sugars further.
  17. X

    Licorice

    Jelly beans also contain starch and gelatin, yeast cant metabolize these.
  18. X

    Protein Rest Grain Ratio

    I use an immersion heater, works fast and easy.
  19. X

    How Old Were U When U Had Your First Beer?

    I had a few beers with some mates when I was about 12 and was sick afterwards. This put me off beer for a few years but I started again when I was around 16
  20. X

    Help With A Cherry Beer

    I believe the best process is to freeze, thaw, heat to 80C cool then add them into secondary. I want to try this one day :super:
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