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Been trying to find out more about this on the web but cant see anything. Where can I have a look and who developed it. Facinating subject. TC

Thanks Vossy, an interesting reply and a lot of sense spoken. As I said some while ago my thread is purely to provoke discussion which in the main it has. My comment on good brewing practice is made purely to impress on brewers the need to ensure the beer is kept free from any possibilty of...

Thanks damfoose, Cant argue with your reason about the flies. Airlocks do not make bad beer, I just question why use them during the initial ferment which in your case there is a well thought out argument. TC

LOL TS, but I like my interpretation as well. Sorry if I've disturbed an ants nest here, (no pun intended). It was just my thoughts on a pretty insignificant issue that I thought might be useful to the forum. If some of the more established members take umbridge then maybe this is not the place...

But the OP has a problem, what you are suggesting is to ditch the beer cause its not made properly and do it properly next time . . . I've suggested a solution to his problem now . . . not in 2 or three months Not at all Alemen, never suggested to ditch the beer, once made and bottled the job's...

Happy days eh. You can lead a horse to water but you cant force it to drink . Its all good giving your experience, but if other peoples vary then don't turn it into a p!ssing contest and take insult. It's a friendly forum and lets keep it nice. Thought I was, my opinions, expressed, I hope in...

Appologies for the typos TC

Err from your post why use bubblers it read as though you despised airlocks as the devils spawn Phew, certainly stirred em up eh. No sir you incorrect, I do not despise airlocks, I suggest they are not required during the initial fermentation, get it right. All beers should be rested under...

Steady guys, this thread was only written to provoke discussion and looks like it's succeeded. 3 dead wasps? through a cracked open FV lid??????? at least the co2 got em eh! so maybe you dont need an airlock. 25 years eh aleman, and still getting ants around the FV, maybe time to call in...

also many people are not able to deal with their beer immediately when the initial fermentation is over. Surely, brewers dont just make a brew without thinking about when it will need racking do they? TC

A lot of new FV's come with lids that are pre drilled for an airlock so one gets fitted rather than leave a hole for insects to crawl into, also many people are not able to deal with their beer immediately when the initial fermentation is over. If it is under airlock it can be left for a few...

nit picky point maybe, but attention to detail makes the diifference between a good beer and a great beer. TC

Ah, the dreaded vinegar fly eh! In all the years of brewing at about 1 brew per week for 48 weeks of the year over 8 years, (yes 8),I never got it. That's by good brewing practice, good beer management, no airlock on primary fermenter and long secondary rests. I dont say airlocks are not good...

Sounds like a good extraction value then, maybe time to re-evaluate recipes to reflect it. I think the point is, and I'm sure you'll agree, not all brewers want or need to get into this degree of detail. Science does'nt make good beer, brewers do. The eye can tell you more than anything when...

You think that fermenting under airlock doesn't produce 'good sound beer'? Ano, My point is why suggest we should brew under airlock when there is no real need for it. Airlocks can give as many problems aa they solve, especially when people add unsterilised water into them and it bubbles back...

As a general rule of thumb, I always used to stop collecting the spargings after 1005. This is easier than sugar points to work out, me always working on the KISS process. Any further it runs the risk of leaching out excess proteins and watering down the wort. Others I know stop at 1010 and even...

Been reading lots of posts where brewers are using a bubbler/airlock to ferment their brews, why? During the primary fermentation so much co2 gas is given off and it being heavier than air provides a superb barrier to airbourne infections. Only after this initial fermentation does the level go...

Sounds like a tad too much priming sugar into a green beer. How much yeast deposit is there in the bottom of the bottles? As for space in the bottom, always look for an inch, no more. Chilling the beer will not stop the yeast rising, just slow down the bead. My advice is to always leave a beer...

Keith is absolutely right and as I've said there's no reason why lesser strength beers are not handled the same. It really is surprising just how resilient brewing yeast is and given the right conditions can and will stay dormant ready to spring into action as soon as it's given the...

Forgot to mention even if the green beer does throw the live yeast there's always Krausening to fall back on. TC