Search results

I normally transfer my bag, once the mash time has finished, to a bucket and then pour 75º water over the bag to extract as much sugar as I can from the grain and make the water back up to boil volume after absorption. I wring and squeeze the bag and pour the water from the bucket back in to the...

wow!

I chucked it in the end and started again, as it had an underlying burnt plastic taste. Built a basic swamp cooler to keep the temperature down and now have 20litres of something drinkable to bottle. Thanks for all the help and advice. I will definitely get a fermenting fridge built as it seems...

Hi brewers would you mind if I resurrect this. I've been checking the gravity on my IPA and it has definitely stuck at 1.024 I have agitated it, swirled it vigorously etc but nothing. Now I've decided to pitch some fresh yeast (US-05). Is it best to rehydrate using DME or wort from the...

One day I'll have my own dedicated brew space...one day!

Thanks for all your replies. When I took the last gravity reading, I tasted the sample and so far it tastes and smells ok, no off smells or flavours. Fingers crossed it's not going to be too disastrous. I did a spring beer which got stuck and was eventually four weeks in the FV, that had a real...

Dear brewers I have an American IPA in the fermenter at the moment, put it in the fermenter last Thursday with Safale US-05. Within 12 hours I was getting a steady bubble in the airlock and by 24 hours it was off like a train. I brew in a spare room in the house that I can keep dark and...

I remember a joke about Watneys red barrel from a student rag mag in the early 80s. Don't let the bottom fall out of your world. Drink Watneys red barrel and let the world fall out of your bottom!

I'd go along with everybody else. After I've brewed I give my bag a hand wash in the sink, trying to rub off as many grains as I can, leave to dry, then when it's dry any remaining grain falls off pretty easily. I agree with @MrRock, as long as the bag is clean the boil will sanitise it.

Cheers @keat64, I think I will leave for a few days to settle down.

I'll let you know how I get on.

Cheers @cushyno hopefully I'll get a little more out of it, as soon as it remains stable 1014 ish I will bottle, it was just the fact that it was still bubbling albeit slowly.

Thanks @matt76, mash was at 69. I gently rocked the FV yesterday and it has bubbling at 30 sec intervals since, so hopefully eeking the last bits out! Good tip on the hydrometer, I checked and it's bang on. Nearly there!

Morning brewers I've just started using liquid yeast for biab all grain and am just coming to realise that it's a science in its own right! Three weeks ago I put 20L of Spring beer (Greg Hughes) in the fermenter, I pitched a pack of Wyeast 1275 in, within 24 hours there was activity, after...

Thanks for everybody's input on this, I've got a lot to take in, it's going to be a really interesting ride. I'll post my results when I'm done. This is such a great forum. Thanks

Cheers Mike, really helpful suggestions, I'm pretty sure I've got a cool box knocking around.

Thanks @Hoddy, very helpful. Although re-reading my post I realise that I should have added that I'm doing biab so I'm not using a separate boiler/mash/lauter. Sorry, feel really stupid now!!

Yes. I see that would be a problem. And you don't think it would cause any problems not having the first rest? Obviously a lot easier for me! Thanks

Thanks @Bigcol49. Not built in but I have a digital thermometer I was planning to dip into the water.

Dear brewers, I'm about to brew my first all-grain recipe, I selected a recipe for the Victory Hop Devil because it's grain bill and hop additions were minimal so I thought it would be fairly straightforward. However the mash instructions say 65ºC (10 mins rest) 72ºC (40 mins rest). What's the...