Hi guys - long tim ereader first time poster !!!
Well not really. I have just got back into homebrewing after a 20 year break. Used to brew a lot in my university days but gave it up and am now just trying to get back in.
I have done my first 4 brews - 2 in the bottle being 1) Irish Stout (with a bit of extra dark crystal grain and hoping); and 2) a porter with a little extra grain and hops. Two in the tubs still 1) ESB Nut Brown Ale with nothing added and 2) a Celtic Red kit from Brewcraft with an extra kilo of light dried malt made up to 27 litres.
Basically I am doing it with my neighbour and his view, which I have come to agree with, is that we have the capacity in the tub to do up to 27-29 litres so lets do it and save some time. Given we get half a brew each it is a good idea BUT I have not yet worked out exactly how to work the recipes.
This forum has been brilliant in getting me back into brewing and updating my techniques - so thanks for that. There has clearly been a massive improvement in the quality and availability of brewing products since my last forays and the interweb has certainly created an easily accessible font of information.
The last of my brews - the Celtic Red now incporporates the new techniques and info I have collected from this site so it includes a bit of pre-boil, quick lowering of wort temperature after mixing, reydration or yeast prior to pitching and a crude "swamp cooler" to keep my fermenter around 18 degrees during fermentation. I actually only filled to 21 litres initially to avoid any of the krausen coming out of my air vavle but after 3 days of fermentation i topped her off to 27 litres last night. I am hopping the extra kilo of LDME will give me a decent brew but am keen for any tips.
I have searched for a bit of info on what other people have done to do 27+litre brews but there is little info i could find.
My neighbour and I have very similar tastes, which is great, we both like relatively low hopped, almost slighty sweet beers like celtic reds, irish stout, scottish heavy, olds etc. In summer we do like a good lager but me especially has a very, very sensitive palate and find a lot of boutique or craft beers just waaaay to hopped - no balance.
I did live in England for 5 years fromn 2000 to 2005 and was a regular at CAMRA events so do love a good real ale type brews if any are recommended.
Thanks in advance for any help !
Well not really. I have just got back into homebrewing after a 20 year break. Used to brew a lot in my university days but gave it up and am now just trying to get back in.
I have done my first 4 brews - 2 in the bottle being 1) Irish Stout (with a bit of extra dark crystal grain and hoping); and 2) a porter with a little extra grain and hops. Two in the tubs still 1) ESB Nut Brown Ale with nothing added and 2) a Celtic Red kit from Brewcraft with an extra kilo of light dried malt made up to 27 litres.
Basically I am doing it with my neighbour and his view, which I have come to agree with, is that we have the capacity in the tub to do up to 27-29 litres so lets do it and save some time. Given we get half a brew each it is a good idea BUT I have not yet worked out exactly how to work the recipes.
This forum has been brilliant in getting me back into brewing and updating my techniques - so thanks for that. There has clearly been a massive improvement in the quality and availability of brewing products since my last forays and the interweb has certainly created an easily accessible font of information.
The last of my brews - the Celtic Red now incporporates the new techniques and info I have collected from this site so it includes a bit of pre-boil, quick lowering of wort temperature after mixing, reydration or yeast prior to pitching and a crude "swamp cooler" to keep my fermenter around 18 degrees during fermentation. I actually only filled to 21 litres initially to avoid any of the krausen coming out of my air vavle but after 3 days of fermentation i topped her off to 27 litres last night. I am hopping the extra kilo of LDME will give me a decent brew but am keen for any tips.
I have searched for a bit of info on what other people have done to do 27+litre brews but there is little info i could find.
My neighbour and I have very similar tastes, which is great, we both like relatively low hopped, almost slighty sweet beers like celtic reds, irish stout, scottish heavy, olds etc. In summer we do like a good lager but me especially has a very, very sensitive palate and find a lot of boutique or craft beers just waaaay to hopped - no balance.
I did live in England for 5 years fromn 2000 to 2005 and was a regular at CAMRA events so do love a good real ale type brews if any are recommended.
Thanks in advance for any help !