Hi there Guys,
Now the weather is cooler again in QLD, I am giving the home brew another crack.
I was brewing last year but as the weather began to get warmer the beer was tasting rubbishy so I gave it away for the summer, ( no fermenter temp control).
I never had any issues with infections etc but the beer never really tasted crash hot.
My process was/ is, 1- 2 weeks in fermenter' then into cube for 24 hours, then into keg.
I have had a brew down now for 2 weeks, (Coopers real ale) with 500g Dextrose and 500g Brigalow extra malt). It is still at 1010 .
Do I transfer now to the cube or leave longer?
Also, any other advice would be great.
Thanks,
Trent
Now the weather is cooler again in QLD, I am giving the home brew another crack.
I was brewing last year but as the weather began to get warmer the beer was tasting rubbishy so I gave it away for the summer, ( no fermenter temp control).
I never had any issues with infections etc but the beer never really tasted crash hot.
My process was/ is, 1- 2 weeks in fermenter' then into cube for 24 hours, then into keg.
I have had a brew down now for 2 weeks, (Coopers real ale) with 500g Dextrose and 500g Brigalow extra malt). It is still at 1010 .
Do I transfer now to the cube or leave longer?
Also, any other advice would be great.
Thanks,
Trent