Search results

Where did you get the chalkboard labels from Honk?

Hi folks, Does anyone use go ferm protect when rehydrating their dry beer yeast? Go Ferm Protect 100g Foil Vacuum Pack Ive used it the past couple of brews so can't really say yet if it's making a difference. I'd had a few duff brews with acetaldehyde and potentially stressed yeast off...

Finally got the yeast pitched into this today, it eventually reached PH 3.7, so I boiled it, gave it 5 IBU of saaz and no chilled. It had been sat until this morning in the cube, I used 2 packs of CML kolsch yeast. It's sitting at 18c now, I'll leave it for a week, give it a couple of days at...

Are you sure that your equipment set up on your profile is correct? It took me ages to dial in my efficiency properly using beer Smith. Probably because I kept changing my equipment every brew! I'm now within a few points each time, good enough for me.

No issues with the reduced bore for the gas lines, I did this on my last kegerator :) On my new one I'm using flexible Eva barrier lines from China, had to replace all my fittings but it's been worth it.

I must admit, tasting the wort is a strange thing - that much fermentable sugar and acid is a strange sweet sour taste! My plans for this are to secondary it with a kilo of sour cherry puree to get some colour and flavour into it. I may have to fight the wife for a pint once it's ready!

I did, the mash PH was 5.4 and my original intention was to bring it down to 4.5 after the first short boil before adding the lacto. I guessed and added 5ml of 80% lactic - but this only got me to a PH of 5. At this point I just pitched the lacto as I didn't want to be adding too much lactic...

I'm no expert but I think that oxygen bleach type cleaners like sodium percarbonate lose effectiveness after about 90 minutes, so you can't pre-mix them. Actually - just found this from a product page online, "Pre-mixed solutions Of Sodium Percarbonate / oxygen bleach will remain active for 5...

Just checked it again and it has dropped 0.1 PH overnight, so the lacto is still working but quite slowly. Going to see if I can get it down to at least 3.5

Cracking, thanks Steve that has reassured me!

Hi Guys, Yesterday I started my first kettle sour. I'm doing it in my Robobrew, I mashed as normal, sparged, did a quick 10 min boil, brought it down to 40C then pitched 10g of Lallemand WildBrew SourPitch. I set the thermostat on the Robobrew to 38C and left just the low power element switched...

Yes that's right, if you get an extension on a reel like a garden hose, then unroll it fully. Also watch out as many extensions are rated to 10 amps only, while you'd get away with this for a while it would be likely to get hot, maybe melt, set fire to your house etc! So get a 13 amp one!

Not very - about 1.5m I run mine in the garage off a fully extended 30m 13a extension, never had any bother.

Just used this company to order two 30l buckets and lids and an interesting 5l PET container I hope will fit on the stir plate for starters. https://oipps.co.uk/ 24 notes delivered!

From where?

Fixed that.

Where did you get your fancy shiny fridge shelf? Looks sturdy!

Thanks for the feedback - I have an out of date WLP518 in the fridge that I was going to just throw into a simple pale at around 30 degrees. Should give me a good impression of what the Kviek taste is hopefully and whether I like it.

Good points on checking my existing hydrometer, I haven't done this for a while. Kelper - I've had my eye on a tilt and although I'm generally technically able I can't be bothered with the faff!

Any off or funky flavours or is it very clean? I'm looking to dip my toe in the water!