Search results

Good answer, thanks!

Why though? Because that's the way we've always done it?

I think it won't really matter too much. Only thing I'd think of is yeasts getting trapped in the air stone and it being a bit hard to clean, and yeast transferring to future batches. Don't see any other reason for or against either really.

This. The only way to guarantee it is both fully purges with CO2 and also sanitary. If you fill it with water and blast it out, how do you know there were no microbes in the water?

Hi guys, So I have been fermenting a wheat beer this week, trying to push the banana esters as hard as I can. I used WYeast 3638. Malt bill was basically 70% malted wheat & 30% pils. Hopped it lightly with Mandarina Bavaria. I decided to open ferment this beer, but did so in my fermentation...

Aye it's gonna be totally fine. Of it was 6 months put of date I'd maybe consider making a starter. Probably not though.

I would dump it to be honest. Could be too finely ground? That's my initial thoughts

DUmp it and start again. There's no going back from scorched wort.

Hahahahahahahahahahahaha. Hahahahahahahahahahahaha. Ha. This is gold.

I still haven't changed mine yet, have probably had about 1000L easy from it and it's still got no sign of changing colour. Suppose it depends on what the source water is like?

Careful with that, though - you may end up with a VERY dry beer.

Could be the TDS to be fair (it's an amazon jobby). Water pressure isn't *that* high as is, and I don't think I have any way of turning it down.

That's some good advice - thank you. It's indeed the Vyair 4 stage, which I've found superb to be honest. It's been giving me 2 TDS since the day I got it, about 3 months ago, so I guess that's as good as its gonna get. I never really thought about absorption and dissolution of CO2, but of...

Ohhhh looks pretty good. Do you have contact details/website for him? Also I note there is no bi/carbonate measure on there? Or am I being stupid?

This is true, im gonna replace the filters every 6 months or so cause they're not that expensive. Murphy and Sons - I shall look into that! Cheers bud. How much did it cost you?

Aye but i just think bad tasting water is going to result in bad tasting beer...

Yeah the higher the °L (degrees lovibond) the higher the roast/darker the colour. You might also see EBC scale used more commonly in Europe. Black malt will do the same thing, contributes next to no fermentable sugars, but gives dark colour and a little roasty flavour.

up to 20% though. In an extreme example of the malt you could use 20%. What comes to mind there would be something like a Scottish 120/- or a best bitter.

Here is a fairly standard recipe for an Irish red ale (stolen from BYO). This for 5gal. Smash the crystal malts together and still nowhere near those proportions. 9.9 lbs. (4.5 kg) Crisp British pale ale malt or similar British pale ale malt 6.0 oz. (170 g) Great Western crystal malt (40 °L)...

So Cara is a speciality malt, if you use more than a few % you'll end up with an overly sweet, claggy kinda beer. It will keep for a good while, so just hold on to it, and keep buying base malt (MO) till you use it up. I did the same mistake when I first started AG - ordered loads of...