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Yeah I’ll be storing this one long-term 6 months at the very least. Am I ok to just lob the whole pack in anyway? (rehydrated of course) I don’t like keeping yeast once it’s been opened.

Hi people, I’ve currently got a Belgian quad in my fv, it’s been in there a week so far and has gone from 1.096 down to 1.016 in this time giving me an abv of around 10.5% I used 3 packs of mangrove jacks m41 to ferment 27litres at 26.5c, the airlock is still bubbling away and from previous...

Awesome, thanks very much for that 👍🏼

**UPDATE** So I planted these hops about a month ago now at the allotment and they’re already 2ft high. I’ll be honest I wasn’t expecting them to do anything this year in terms of growth. What am I meant to do with the hops at this stage- do I just let them run their course and they will die...

I wouldnt want to risk oxidation and that would be guaranteed I’m sure lol

Yeah I’m all for drinking it early if need be but it’s just too sweet for my taste unfortunately 😣

#UpDaTe So it’s been a week since this beer was bottled. I’m happy to report zero bottle bombs! Also the beer is not overly carbonated at all, basically it’s at the same level of carbonation as any of my other beers at this stage. But…. This beer is overly sweet. Pretty obvious by the high...

So the wort isn’t ruined if it does drop below 50c over night?

What do you mean when you say you dont have to chill? I use a plate chiller after my boil to directly cool the wort to 20c as I pump it into the fv.

Hmm that’s interesting. Hadn’t thought about bacteria. I’ll put a few litres of boiling water in my tun now and measure the temp drop over the day.

Thanks for all that mashbag but unfortunately it doesn’t apply to my set up/ it’s an infusion mash tun, not electric ⚡️

I’ve never done it before but I really want to brew tomorrow but don’t have the time to devote most of the day to brewing. I thought I could put the mash on last thing tonight and then just sparge and boil in the morning. I’ve got an sS brewtech 10gallon InfuSsion mash tun so I don’t know what...

I think I’m with ya. I’ll put 2 bottles into 23c and the rest room temp and check probably tomorrow. If necessary I’ll do as you say and slightly open the cap for a few days

If I left them loose for a week surely the beer would oxidise? Also how do you mean loose? When I teased up the edge and let it hiss I just let it seat back again I didn’t re-crimp the cap- I’m assuming this has completely re sealed anyway as I didn’t miss shape the cap in any way..

Unfortunately the lowest temp I can get is around 19c atm. My set up is in the cellar, bottles conditioning and storing go under the pavements cellar grate behind a window so to speak. The carbonation cabinet is a cupboard set at whatever temp (higher than room temp) I cannot chill.

So I teased up the edge of a crown and heard a slight hiss and saw bubbles rising in the bottle… not sure tbh where to go with this one… Releasing the pressure every day in every one of the 48 bottles seems excessive plus how will I know when to stop? I may end up with flat beer this way if I go...

Right now all the bottles are contained in my carbonation cabinet which is heated to 23c. When I get home from work I’ll check one by lifting the edge of a crown cap up. I’ll let you know

Cheers Clarence. Yeah I’ll do this. Hopefully I’m worrying over nothing but I dont think I’ll be using t-58 for +9% beers again!

I can’t do that with crown caps. I’ve used mcewans champion bottles which are strong to be fair. I used 1.1kg of dark Candi aswel as around 8.8kg grain

Ok here goes. I’m no newbie but I’ve potentially just made a rookie error. Recipe: Belgian quad 9.97kg fermentables 24l batch size OG 1.097 Potential fg of 1.022 according to Brewfather I used 4 packs of T-58 dry yeast Fermentation temp was 21c Fermented for 2 weeks and bottled this today...