Search results

First time Oaker here. I'm planning on soaking 250g of oak chips in a fortified wine called banyuls (like a sweet port I guess) then adding them to a Saison. I just wanted to know if anyone could tell me if: 1. Two weeks enough for a soak, or should or leave them a month? 2. There is a general...

So when I made mine, I decided to drill the holes with the smallest drill bit I could find (on my dremel) instead of slits. Wrong way to go looking back... I would find grain particles inside the tubing and also blocking the holes so i was certainly happy I could take it apart to clean inside...

I didn't weld mine at all. It only came apart once in about 20 brews, before I changed up. I remember reading somewhere that partial welding is a happy medium, so you can still clean deeply. Personally, I hated having all those little pieces of copper to put together each brew day. Based on...

Accross the channel for me.... Montpeyroux, 34150, Occitannie, France.

It's the biggest beer I've brewed, and the idea of finishing that high just doesn't feel right to me. I'm certainly reassured that it will be fine though now. I'm so used to 04 and 05 that I know what to expect day by day. Tis the fun of playing with new ingredients I spose... I've just moved...

It's my first outing with Windsor, as i made a promise to myself to try different yeasts than my normal go to couple. I'm glad to hear that it is aggressive as the fast take off made me worry if pitched too warm (even though I know I didn't) The flavour of the beer itself is pleasant though...

Hello there. No. Just an oatmeal stout with ginger, orange peel and spices added @ 10mins, no lacto. I know it's 4 points and it's only been 10ish days, but yeast has all dropped out. I have bad previous with leaving beers with additives in primary too long.,(My last oatmeal stout got this...

Normally, I brew lower abv beers, nothing over 1050 really, so one pack of yeast has always done the job for me. However, I decided to brew up a bigger Christmas spiced stout: OG - 1066 , Target FG - 1016, temp controlled @ 18 for 7days (now raised to 21). Bit of a kitchen sink brew so pitched...

Hello there! Expat Brit living in a winemaking village in the South of France here. Brewing for the last 2 years out neccesity at the start but now more obsession. Moved from 3 vessel to BIAB about 10 brews ago, for space conservation. Looking forward to soaking up all of this lovely knowledge...