Search results

I tend to leave them for 2 weeks @ 18- 20 degress and then bottle Normally between 1.008 to 1.017

I don't bother offering people a taste of my homebrew anymore. If they ask, I'll give them a Cervesa to try and we go from there.

Excellent. Thanks for the feedback. I like the thermal mass idea - leaving it on a concrete floor. I'll try that out. Since I think & read a lot about brewing I do find myself focussing on the finer points of my process - I need to remind myself to relax and have a homebrew. :icon_cheers...

Hi All, After having setup my fermentation fridge with a fridgemate I am now able to easily control fermentation temps for my ales at 19 degrees. I also like to leave my beer in the fermenter for at least 2 weeks which I find helps with clarity and overall finish (I do not rack to secondary)...

No problem here - I bulk prime in a secondary and I certainly tilt the fermenter to get all the beer i can. If it is a bit cloudy, it'll disperse in the bottling bucket.

Yes, love the old fridge - not too sure about how economical it is. One of these days I'll get a electricity meter and measure it's usage over a week - could be interesting to see how much juice it is using. Thanks for the ideas. I'll definitely try the white vinegar. I'm confident that it...

G'day, So I've setup my 50 year old fridge with a fridgemate and am now happily using it for 18 degree fermentation. Cos it is a bit old it does condensate inside - recently (after coming back from a holiday) I found funky mold all over the inside of the fridge AND my fermentor :o I've...

I've done the ESB Bock a few times and that one comes out alright. Just the straight kit though with no additions / refinements.

I've been using Champagne bottles for over a year (as well as the Coopers Tallies) and have not had any problem until now 6 bottles containing IPA & 6 with Bock were all flat after a couple of months Hope it was just some bad caps or bad technique on my behalf. I try and use the Champagne...

Perhaps... I just assumed Lager = Ale - same process just longer in the fermenter. Maybe more reading required.

Thanks for the quick replies In retrospect it seems like a dumb question but then I like to cover all bases before I try something different. And I don't like to waste beer due to bad planning. The square yeast scares me a bit but I think that I can filter them out effectively :huh:

Mine is a first year Hersbrucker. Should be close to harvesting time. It is a beautiful plan and grows very fast - 10 cm in a day! I actually think that it'd look great on a balcony (as long as I can keep it out of the guttering) I was also suprised at how easy it was to propogate - I now have...

I'd like to try the cling film. But I am a bit of a sanitization nazi Do you sanitise the clingfilm before putting it n your fermenter? Thanks

Hello, I'm slowly building up my brew experience & process. Up until now I've only done Ales (and 2 Bocks in winter when under the house was the right temperature)) I've now got an old Fridge hooked up with a FridgeMate to control the temperature and feel ready to take the Lager step (in...

Still a newbie but I understand that it does depend on the beer style / yeast & proposed fermentation temp. I picked up the ESB Bock yesterday and the LHB supplied W34/70 with it (dry yeast). As I understand the bock needs to be at a 12C fermentation temp and at that temp it is better to do a...

Just to clarify (as a number of people have already guessed), I top up my fermenter with tap water. My procedure is 2 litres of boiling water, KnB & tap water On hot days (35+ degrees) I finish with a temp that is in the 27+ degree range On cold days (15 degrees in winter) I end up with a temp...

Thanks for all the feedback. Having done quite a few brews now i was simply trying to find a lazier way without compromising beer quality / adding extra risk. Now i'm caught in 2 minds... lazy vs safe. I suppose it will depend on the day and if I am doing a planned brew (time to prep) or if...

Hello, I was just reading about the temperature control methods people use during fermentation (i use the frozen ice block in an old fridge method) and it got me thinking about last summer (my first summer for brewing). The main problem I had was after I had dumped in the kit n bits that the...

KnK for me The way I see it, i'm still happy to learn about brewing basics and get really good at them before branching out. I've only been brewing for 1 year (28 batches) and still have further experimentation to do with Yeast & hop additions. I can then expand into BIAB, Kegs, AG. Maybe...

Thanks for the responses - good to see i'm not robinson crusoe on this one. I tend to go the "gently does it route" because i don't want to damage it unnesecarily But then I should just accept that it will require replacement after a while. Cheers