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I find it much better, but you have to be really sure it's finished! Otherwise sir is making oneself a bomb with a refrigerated timer

When I'm bottling, I get to the trub at the bottom, and give it a swirl, then bottle it into a sanitised bottle and cap it. I put it in the fridge, often for weeks, and then when I want it I let it warm to room temperature, sanitise the outside of the bottle, pop the cap, pour the beer that...

I also like to think that with the bags and the mesh tubes, the action of removing it gives the beer a real hop blast. Like removing a tea bag and allowing it to hover, to make the tea a bit darker! Although this probably isn't a proven thing, so perhaps it's all in the mind.

Like lots of others on here it seems I think the mesh veg bags from Tesco do great!

Well no, two weeks to carb up, and two weeks to just sort of meld together and become 'complex' maybe. I risk them being slightly over aged perhaps!

I've just finished making a Saison, it's carbing up and needs another month, so I'd love to send someone some bottles! It's a smidge more bitter than the norm but that's how we like it in our 'ouse. I'm also massively interested to try someone else's 🍺

That's an ingenious system. I rely on the co2 being heavier than air when I remove the lid! It could be more efficient I admit, I try to do it as quickly as I can, and in the still air of my ferm fridge I thankfully seem to have no negative effects from it. But like everything in brewing, I...

Ah ok! I'll use a mixture of bags and tubes!

Like the idea of a filter sock! I'll make something, I do have those mesh bags for supermarket veg. Thanks

Awesome, yes fishing line is what I use now to retrieve the mesh thing. 'Hop spider' I think is the phrase. Yes I think I'll just chuck em in, then cold crash... How long do I cold crash for?

I am currently doing a Saison which I'm going to dry hop. I'm only using a plastic bucket as a fermenter, and what I normally do is dry hop with a mesh tube I got from eBay, it's basically a cylindrical mesh cage but my feeling is it's not very efficient, sometimes I find hops still compressed...

Brewshed, could you share the porter recipe? Thanks!

Proper Job is quite a good beer I think, it's in my local on a hand pull. I'm always amazed how hoppy it is, and so clear. I can choose one or the other with my beers! And even then the hop element fades fairly quickly. I'd love to know how breweries do that.

Yes it's pretty amazing what goes on sometimes; I had a bottle that was a 'limited edition' beer that tasted like my beer when I've used the yeast too many times. Shockingly bad, I've thrown better away.

Ha! I completely agree about Abbot Ale! It's awful stuff. Amazing they get away with it. I think we can all make a better beer than that. So what commercial beers are better than what we can produce at home in your opinion?

I recently found myself in a position of not having any beer ready to drink, so I bought a box of cans to drink. It's been a long time (a couple of years) since I actually bought beer from a shop to drink, and I was really unimpressed! I got some Abbot Ale, which I used to like before my foray...

I don't necessarily disagree with you, I am however one of the brewers who has had a run of beer batches that have been contaminated and spoiled. Scrubbing everything got rid of those contaminants in my case, so maybe I'm making beers that are a bit better than they would be without the level...

I suppose it's a case of 'if you don't improve your sanitation, how do you know it makes no difference?' Like using a SS fermenter instead of a plastic bucket, or going AG instead of using kits. These things may have small margins, but are worth it.

Well this is really interesting; last time the cold crash was about a week. I'll try it without another yeast input and see what happens

No a cold crash won't kill the yeast, it will cause it all to fall out of suspension, and then when I rack it off for bottling it won't be in the beer. I need to add another yeast, and I'm using Nottingham because it forms a nice solid layer at the bottom of the bottle, which allows me to pour...