Search results

Thanks to you all for those super helpful contributions; @Buffers brewery @xozzx @Leon103 @Hoagie @RoomWithABrew 🙏 I’m now very encouraged about the way forward. (BTW, yes of course the yeast is WHC Framgarden, a kveik farmhouse yeast from Norway). Looking forward to the “grapefruit, pineapple...

I have built and run a successful Kegerator system that works with an InkbirdSmart temp controller and a 40W tube heater. I’m ready to brew a rather wacky NEIPA that requires a fermenting temperature up to 38C, yes I had to look twice as well. (I’m still beginner-ish and maybe this is more...

30.5. Should have been 36. My last batch was being pressure transferred. I ****ed up the gas situation and blew 5.5L all over the floor. It would have been 6 on the floor but my mouth got in the way.

Fyne Panther please ☘

Yup, I worked in a well known Worthing pub which did the same thing, ALSO adding in unfinished beers from all round the tables. The whole lot was filtered to get rid of the *** ends 😳

I started drinking as a 17 year old student in the early 70s. The student bar sold Watneys Starlight @ 12p a pint and Special @ 14p. Both thin, weedy keg beers with the only advantage of being able to quaff a tanker load per evening. I have to thank the dreadful Watneys brand for prompting me to...

I used to have the Fermzilla 27L - so many bits to take apart and clean, and all potential areas for leaks. Not to mention the challenge of unscrewing the main body with one bit in a reverse direction. I now have both keg king Snub Nose and kegland All Rounder. As foxy shows, snub nose handles...

😂😂

Thanks Hazelwood, Aha, yeast packet said 70-75% attenuation. Can I ask which calc tool, if any, are you using?

This just gets better and better. Thank you.

I will be so happy with this result 😊 I was expecting a “weaker” session beer for my Hefe Weiss (wheat beer). But how would I know yeast attenuation % ?

I had lots of help recently from this forum with a near fail first venture in BIAB. The recipe predicted OG 1050 and I got 1040. Most likely causes were not having a fine crush and underestimating attenuation (by following the recipe) and not mashing long enough. Best offered practical solution...

Good plan about the sugar, Hadn’t heard of the tincture test so looked it up - a cheap way to check, thanks 😊

I like the sound of overnight mashing. Is that with or without heat? Or is it, say heat for an hour or so then leave to soak overnight?

Cracking results and love the tips. Thank you athumb.. Several have commented on the need for a finer grain. I may start checking out grinders - I really do want to stick with BIAB.

This a bit that confuses me. On a previous batch I had the same SG and no bubbling at all for 3 days, even though it was well short of the FG target. I kegged it, even though it was lower ABV than the target. Even with no activity in, say 3 or 4 days do I still leave it?

Didn’t know that, thanks. Re wort and yeast, I followed Jon Finch exactly. Yes, reckon I need leave the ferment for quite a bit longer.

Thanks for your response. Yes to 1 and 3. For 2, Don't know how fine is was - tho I trust Malt Miller. Don’t you mean fine crush=higher efficiency?

Wow, can’t argue with those results! Of course you’re right about the hands business - beginners forgetfulness.

Thanks. Yes, I will try that. I did a kind of sparge in the Brewzilla using the pump