Search results

Is that the futuristic spelling as well😂

I also ferment at 19C, cold crash close to zero for a couple of days and then batch prime with sucrose. I did some fairly accurate measurements on CO2 absorption and for my fermenter I get about 3L of CO2 pulled back into the fermenter during the 2-day cold crash time. Some of this will be...

It certainly isn't an overkill for me as I have seen the benefits of reducing DO as much as possible.

I made the recipe that I will be brewing public and it can be accessed as below. This is however quite specific to my brewing equipment and Effingham, Surrey water profile. https://www.brewersfriend.com/homebrew/recipe/view/1306565/sierra-nevada-pale-ale I would think either of your yeasts...

No, I just use them frozen. I tend to use Mangrove Jacks M44 for most of my American Ales but have also used US05. I find the M44 does drop out easier but can have quite a long lag time, up to 36 or even 48h some times. Edit: when I say use them frozen it’s not as if they are in a solid block...

I use them in a recipe based on Sierra Nevada Pale Ale. The recipe uses cascade with 60, 30 and whirlpool additions only. I am also wary of dry hopping with my own hops but SN Pale Ale is not dry hopped anyway so its all good. Last year I used pellets for the 60 & 30 min additions to try to...

Yeah, it was sort of belt and braces as I’m not too sure how good the cheap vacuum pack bags are though in terms of oxygen permeability. Luckily I have been allowed the bottom drawer of the freezer by SHMBO😃

Same here, bit the bullet and harvested some of my Cascade before more under developed cones turn brown. I Picked the large and medium cones and left the small ones to see if they develop any further (suspect they won’t). Dried to 1/4 of their weight and vacuum packed for the freezer.

I know, it sounds small but then if you add the same amount of DO with priming sugar solution and then some more during packaging it can add up to beer with a short shelf life. Eliminating oxygen as far as possible after fermentation has helped improve the shelf life of my brews considerably...

I always boil some water for a good 10 to 15 mins in a saucepan, pour the appropriate amount into to a old preheated jam jar then boil momentarily in the microwave and fit the lid as quick as possible creating a vacuum as it cools like an unopened jar of jam. This is then allowed to cool and...

What efficiency do you get using a 1.6mm gap? That is about twice the de facto standard that most people use e.g. a credit card thickness.

I don’t post on here very much, but thought I would share my experience with conditioning grain which for me has been a game changer. I have a geterbrewed three roller mill and use a homemade 3V rims system. I would get recirculation problems probably about 50% of the time. I started...

FWIW, I did the St Austell brewery tour September last year. They have their own Borehole/well for brewing water which will likely have a higher mineral content than the tap supply. The tour guide also said they Burtonize the water and explained what he meant by that and why they do it. I would...

You are right of course but amazingly Brewdog did first publish this recipe in their book called "Craft beer for the people". I have no idea why they would publish a competitors beer recipe or even know it! However, the recipe needs tweaking to get the right IBU's as per this thread. If you are...

Initially I couldn't find one however just looked at it again in brighter light and can see that it has the name KAMMAC plc and PROD DATE 2016 very faintly etched in the rim.

I have purchased a 9-gallon (firkin) sized stainless steel cask from a closed down brewery and am a bit confused on what sized shive I should purchase for it. The outer ID on the cask opening for the shive measures just under 52mm tapering down to about 50mm for the ID on the inside of the cask...

Maybe you read the book "Yeast" by Chris White, it is described as this on page 165.... Sanitize 99.9% Disinfect 99.999% Sterilize 100%

Just a couple of points then from me but I really don't want to create an argument here.... You say "Sanitising" (one nine, 99.9%, if I remember rightly?) is probably far more than the majority of us achieve and is more than adequate. Beer-brewing at home is not a life-or-death situation." My...

I now think the same principal applies to storing wort. Sanitise is fine for brewing (fermenting wort) but not for storing wort, that is more critical. It needs to be stored in a sterile container preferably in one with low oxygen permeability like the jam.. Obviously my pet bottle was neither...

Thanks for your response and everyone else with their replies. I know exactly what you mean, however actually, I am one of those that are well aware that star san is only a sanitiser and not a cleaner or sterilizer. In hindsight, without sterilization, I think I was expecting too much to put...