Hi All,
I am a new here and this is my 1st post, so please take it easy on me (my head is already spinning with information I have beer reading on here). After 3 week of reading things on this forum, and coming up to my second brew, I thought it was time I asked some questions. So here goes:
I received 'The Beer Machine' as a birthday gift and made my first brew using the Pilsner kit that came with it (now just about gone ). So I thought it was time to investigate my next brew for which I decided to go for the Coopers Australian Pale Ale kit to make the Coopers Pale Ale from their site while I slowly build up my knowlidge. I intend to use The Beer Machine again for this ( and for the rest of the year, to get some return onto it) and use the same process as with the Pilsner, but this time follow the '1, 2, 3' process, but without going to a secondary. e.g.:
1 week - fermentation (or until I get 2 consecutive reading over 2 days)
1-2 weeks - put the beer machine in the fridge for clarification (the pilsner took 2 weeks to clarify). I hope that this will work and I don't have to add something else to it to clarify the beer like finings (hope this is the right term).
3 weeks - put the beer into a party (5L) kegs that I have around for priming and keg carbonating (have got some bungs for them also). The beer machine tap has a float inside which should help me with siphoning above the yeast cake.
Now for the questions:
1) The coopers can kit comes for a 23L volume. I intend to split this, and other ingredients in 2 (as the Beer Machine is only 10L) but not sure about the yeast? I found a yeast calculator on here which showed I should probably use half (5grams) based on og and volume, but my local homebrew store told me I will need another packet if I inter to split the can in 2.
2) If I put the beer machine in the fridge for 2 weeks (or until its clear), can I still prime with casting sugar for keg carbonation? Or will the yeas be completely dead and thus not carbonate. I intend to then leave the kegs out at room temperature.
3) The beer machine holds between 10-15psi pressure when fermenting and in the fridge, which I believe carbonates the beer. Will this affect the amount of sugar I use for priming in a keg?
4) Any general comments are welcome?
Thanks
I am a new here and this is my 1st post, so please take it easy on me (my head is already spinning with information I have beer reading on here). After 3 week of reading things on this forum, and coming up to my second brew, I thought it was time I asked some questions. So here goes:
I received 'The Beer Machine' as a birthday gift and made my first brew using the Pilsner kit that came with it (now just about gone ). So I thought it was time to investigate my next brew for which I decided to go for the Coopers Australian Pale Ale kit to make the Coopers Pale Ale from their site while I slowly build up my knowlidge. I intend to use The Beer Machine again for this ( and for the rest of the year, to get some return onto it) and use the same process as with the Pilsner, but this time follow the '1, 2, 3' process, but without going to a secondary. e.g.:
1 week - fermentation (or until I get 2 consecutive reading over 2 days)
1-2 weeks - put the beer machine in the fridge for clarification (the pilsner took 2 weeks to clarify). I hope that this will work and I don't have to add something else to it to clarify the beer like finings (hope this is the right term).
3 weeks - put the beer into a party (5L) kegs that I have around for priming and keg carbonating (have got some bungs for them also). The beer machine tap has a float inside which should help me with siphoning above the yeast cake.
Now for the questions:
1) The coopers can kit comes for a 23L volume. I intend to split this, and other ingredients in 2 (as the Beer Machine is only 10L) but not sure about the yeast? I found a yeast calculator on here which showed I should probably use half (5grams) based on og and volume, but my local homebrew store told me I will need another packet if I inter to split the can in 2.
2) If I put the beer machine in the fridge for 2 weeks (or until its clear), can I still prime with casting sugar for keg carbonation? Or will the yeas be completely dead and thus not carbonate. I intend to then leave the kegs out at room temperature.
3) The beer machine holds between 10-15psi pressure when fermenting and in the fridge, which I believe carbonates the beer. Will this affect the amount of sugar I use for priming in a keg?
4) Any general comments are welcome?
Thanks