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  1. TheQuokka

    Woah, This Beer Is 67.5 Percent And Is Available In The UK

    Sorry. I'd drink it over piss - alcohol is always good! :lol:
  2. TheQuokka

    Woah, This Beer Is 67.5 Percent And Is Available In The UK

    I seriously doubt it. If you want to make a 67% beer make some really clean 90%+ vodka in your still, then use it to halt fermentation of your beer while it is still sweet then age it for a few years. Having to age it adds to commercial costs, but it wouldn't be worth that price at the end...
  3. TheQuokka

    How old are you?

    54, but the beer keeps me looking young.
  4. TheQuokka

    Keg Pressure Problems

    If you added priming sugar when you transferred the beer to the keg you most definitely should have kept it on the heat for at least a week to carb up. If you measured 3 psi in the head space at about 20C it could easily drop to zero or less as the beer and gas contracts at a lower pressure if...
  5. TheQuokka

    Keg Pressure Problems

    When you cool the beer the pressure will drop itself and more CO2 will dissolve in the beer. Putting it in the keg with only 3psi then cooling it will not only drop the pressure to zero, it may reduce the amount dissolved in the beer depending on the temperature. Something similar happened when...
  6. TheQuokka

    Two day brewing

    Adding aerated wort into the vessel one day into the fermentation? Risky.
  7. TheQuokka

    Coffee Stout

    Yes, I wonder where he got that from? Cold steeped coffee is a hipster thing invented by people with little understanding of science and cooking. Like hops, there are important flavour compounds that are not released without heat and some that will be lost by boiling. The reason Espresso is so...
  8. TheQuokka

    First ever stout. Is it stuck.

    Ooh, that's a special one, then!
  9. TheQuokka

    head on beer goes quick

    Torrified wheat is great for getting a nice thick head on a beer, about 200g in a 21l batch tops for most beers. Keeping the head, apart from the usual suspects, is usually a matter of carbonation - either not enough, or not cellared long enough. If it hasn't been cellared long or cold enough...
  10. TheQuokka

    120 litre drum

    If you have taste buds I think you will find they are not good for boiling.
  11. TheQuokka

    Newbie wanting to build Kegerator

    That's actually a really common way to cool the beer line in the tower 'round these parts - sans the lights and the tubing, though. A fan to blow cold air up into the tower works well and is a lot cheaper than a commercial chiller system. 240V fans are expensive, so cut the plug off a 12V plug...
  12. TheQuokka

    Bottle Conditioning

    If they haven't fired up, a trick I picked up when doing ciders and such is to flick a grain or two of champagne yeast into each bottle. It will ferment clean over a wide range of temperatures even if alcohol is high.
  13. TheQuokka

    First ever stout. Is it stuck.

    "hair all over the ceiling" - I can't say I'd blame you. I'm not sure what that means but I did have stubbies we played "hand grenades" with once. I'd been kicked out of my house and hadn't actually dared to touch them for a while, so we let them warm up and tossed them in the backyard where...
  14. TheQuokka

    How did you get your user name.?

    Back in the days before the WWW, there weren't many people on the internet and in fact none from where I called my home, so I became Quokka as the most unique name referring to my home. Later someone else managed to steal my name on the major chat servers, so I had to come up with a variation.
  15. TheQuokka

    First ever stout. Is it stuck.

    The gas/electric is SFA. High AG brews tend to need higher pitching rates and/or temperatures no matter what the source of the malt. The lower cost of grain will more than offset any energy costs - equipment is another matter, even when you score some bargains on the internet...
  16. TheQuokka

    Giveaway Inkbird IBT-2X thermometer+ 2 sensors

    I don't think I'd qualify here downunder, but I am well impressed by how they look - physically, functionally and technically. I'll just have to stick to building my own - I think you have inspired me to develop an Android app for mine!
  17. TheQuokka

    First ever stout. Is it stuck.

    Cooper's yeast will produce nice flavour in a stout at about 24C, but as hinted a nice long slow "secondary" fermentation (you can leave it on the trub,) can help. The other idea with the point you have stuck is to bottle it with no priming sugar and keep it somewhere warm for at least a week -...
  18. TheQuokka

    First ever stout. Is it stuck.

    Yes. More information is needed such as recipe, type of stout, yeast, it may well be OK. I'm currently drinking an Irish Export Stout that finished quite close to the predicted 1.017 and it's bloody beautiful! I have calibrated my hydrometer, which would have shown 1.021 otherwise.
  19. TheQuokka

    Should older drivers be retested or have a competency assessment?

    Now you are challenging the laws of Physics to justify your far more dangerous aggressive and impatient driving style! The Energy of momentum is 0.5 times mass times velocity squared - and this is the energy that must be expended by brakes or in a collision. Of course lower speeds also allow a...
  20. TheQuokka

    Yeast starter question

    What he said. In future make your starters at the higher temperature - it is not only quicker, it reduces the chance of infection getting a hold. Don't even bother decanting, you won't taste it in any case. Lager yeast will work well up to over 25C, as you approach 30C it might stress and...
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