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Hey Golfandbrew, Thanks for setting that correct. Yep, makes sense now. Cheers

Thanks Clickeral, Yea, don't want to confuse the shit out of myself at this stage :) Just want to revisit the Hops timing, just to make sure I have it. Let's assume the boil is 60 minutes in duration. The 15Min hops would actually go in 3/4 hour after the Boil starts and 20 Mins for the...

Hi To All, Well, it's time to get serious and create my first ever all grain brew, but before I do, I need to better understand some of the processes and terminology that I see in the Recipe section. I will use this graphic as a reference: The first line talks about Step Mash. I take this...

Thanks TwoCows, OK, I have bought the Temp down to 12ºC and Monitor from there. I realise that I should perhaps have started at 12ºC, but I will come down from 18ºC to 12ºC for a few days, seeing that it has already fermenting well, then bring it back up to Rest before crashing it. All this...

Hi All, I want to better understand the time it takes to ferment and at what temperatures. My current scenario is, I am using the Coopers Larger Extract. This went straight into the fermenter with 500g of Dextrose. Meanwhile I had a grain malt which I let sit in warm water (70C) for about 60...

Hey Golfandbrew, Thanks heaps for setting me straight. I have ordered a Refractometer, so on the next brew I will put it to use. OK, last question. For the D-Rest, what would you suggest I aim for as far as the Temp is concerned?? Pete

OK, let's start again....... I am making a Lager using the SAFLAGER W-34/70 Yeast. This yeast is to be added between 15C - 18C, which I did. After a few days I dripped the Temperature down to 15C from 18C. This stayed at this Temp for 7 Days before dropping the Temp down last night to 9C...

Pressure, goldandbrew. If I see no further increase in pressure after dropping the fermenter pressure down from 15 to 10 for example. If it keeps 10, then that tells me the fermentation is complete ???

Hey Coalface, not sure what ‘Mashing’ is. A all grains newb here 😂 I put the milled malt into a grain bag, bought to 70C for 45mins then drained the water and used a warm water to rinse the grain into the pot before simmering for 60mins. At 10 into the boil I threw the hops in.

Hi To All, Generally I have created a brew using a manufactured Wort (All Inn style), extra 50g of extra Hops and a good Yeast. It's always been Lagers. I typically start the Fermentation at 16C and drop the Temp from there where I end up at around 2C. The fermentation period has only been...

Thanks very much DJ_L3ThAL.

It's been a long time since I last 'pressure fermented' and there are two important things I have forgotten. To keep the head to a minimum, it relies in the Length of the Fluid Line from Post to Tap & the Pressure used to pour. I think it may have been 15' of line @ 5 psi to keep the ice cream...

Hi All, I spend a lot of time in the Philippines and this time around, I have chosen to put a brew down (Lager). I have a Temperature Controlled Fridge. The ambient temp over here is around 30C constantly. All my brewing is by Pressure Fermentation. Now, the question is: Do I place the CO2...

OK, so I guess I will need to retrieve what ever I put them in after a few days? If that's the case, that increases the risk of introducing Oxygen at a crucial point - do I have that right?? Which I can purge out I guess.

Yea Kadmium, the Snub Nose and the like just make the process soo much easier. I think being able to pressurise and keep the CO2 on top makes a huge difference. This is the first brew I have ever made pressurised, where it don't last like HomeBrew, it actually Tates like it's the real deal...

Hi All, I am just getting into Pressure Fermenting. Recently I put a brew down using one of the Wort Kits from All Inn Brewing. I wanted to Dry Hop but wasn’t sure at what stage to place the Hops in. The procedure I used was to place the wort into a Fermenter (Snub Nose) and Yeast and allow...

Absolutely. Full report on which way I ended up going and the product it created. Pete

Hey Grmblz, Thanks for the reply,,,,,, a great read and many things to consider for next time, but I need to work out what to do with the one I have just put down. But firstly, I need to answer your questions: I have two Fermentors, a 30L Snub-Nose and have also just got myself a Keg-King Jnr...

Hi All, Recently getting into brewing and in particular, pressure fermenting. I have Kissaski that I have just put down this morning. In the notes and step #5 is reads: Add dry hop near or at end of fermentation, dry hop approximately 3 days. What is meant by this? Do I need to add more to the...

Gents, Fantastic responses. Feel a little more confident in getting started. Much appreciated. Cheers Pete