Search results

From this and the other thread you have running on this issue it sounds like an infection in the batch. Foul flavour plus gushers. If the bottles had been left longer then you may have found that the caps popped open with the excess pressure perhaps. Without a FG it's difficult to answer your...

Welcome to the forum, sounds like you are in the right place athumb..

Count me in please athumb..

I use gelatine for fining and give the wort a very gentle swirl with a sanitised paddle before pouring it in. No splashing, no unnecessary breaking of the surface so I think the chance of oxidisation is minimal and I have had no issues.

Silky as a Cashmere Codpiece from @Hazelwood Brewery This was too fizzy for me again straight out of the bottle so I stood it to one side while I prepared tonight's bolognese and had a pint of my Rabbit Island pale. Now it's more like it, dark and silky like...well whatever takes your fancy...

I vacuum pack my crushed grain and it keeps fine but I haven't kept any as long as @Dads_Ale :laugh8:

Just check that it is plain oxy and not scented

I can't comment on the maischfest but I do have the klarstein fullhorn kettle 30L which is great for my use. I have been using it for around 2 years with no issues. The klarstein kit seems very good value and I would recommend it based on my experience. I know @Rodcx500z also has one of these...

The sanitiser itself should be enough to take the pH below 3. Mix it up and then use a test to check.

In order for a sanitiser like this to be effective it has to be below pH 3. If mixed correctly to the right concentration then it should be but the only way to be sure is use a pH meter or test strips.

Hello and welcome to the forum. There are online calculators which will help you to use the correct amount of priming sugar for the style you are brewing, your personal preference etc. Check out brewers friend here Beer Priming Calculator | Brewer's Friend Whilst carbonation drops may be...

Ironically it is this thread that has caused the forum to descend into sexual innuendos :laugh8: Do you think that you may be the common denominator?? Seriously though, thanks @Rover69 for taking the time to write your positive feedback, cheers acheers.

A pint of Rabbit Island, 2 weeks in the keg and this is starting to condition nicely athumb..

Well this is right up my street and a bit of a smack in the face after the lightness of the Czech Pilsner. Clear with a little hop haze, dark caramel colour, good mouth feel. Slightly bitter with a hit of fruity hops following on. Too easy drinking. This is surprisingly like my own Rabbit Island...

How long has it been in the bottle? Often the by products of the secondary fermentation in the bottle can be seen if you hold it up to the light. This will usually settle to the bottom of the bottle once fully carbed. Putting the bottles somewhere cold will also help with clearing the beer. As...

I use 1/2tsp in 150ml of water for 15-20L batch. As previously stated let the boiled water cool before adding the gelatine. I give the wort a very gentle swirl with a sanitised paddle before pouring the gelatine in just to ensure that it is evenly distributed. Just make sure that you don't...

Time to see what all the fuss is about ;)

After bottling my bottles go somewhere warm for 2 weeks and then out in the cold shed until ready to drink. This is obviously less reliable in the summer but the shed is still cooler than elsewhere in the house. Time in a cold place usually clears most of my beers. As an aside I personally...

Have a look at brewkegtap - they do some starter sets including all you need to get started with a single keg system. This can be upgraded to multiple kegs with a manifold as mentioned by @Hazelwood Brewery. I don't know if they will deliver to you but at the least it shows what you need in one...

The first of my latest batch of Czech Pilsner, just 2 weeks in the bottle