Not a resounding success as my OG was 1.030 so I guess I will have a very weak brew?
Thanks very much!If it's finished fermenting fully (check for a stable gravity for say 3 days) you will definitely need to add some "priming sugar" to your bottles unless you want flat beer. How much depends on the style of beer. Google priming calculators I use the brewers friend one.
Well, I cracked open a bottle after leaving it in the fridge for a week and it's lovely! It's a bit cloudy which I'm okay with, but any tips on avoiding the haze in future? The bottles I didn't put in the fridge are lovely and clear now so guessing it's chill haze?
Brilliant, thanks!Yeah, sounds like chill haze. Either chill the wort faster or leave the bottles in the fridge for a few weeks and the chill haze will drop out
OK, I'm definitely going to try this on a 10 litre scale alongside my second main brew. Though might try it in between a second main brew. Though if I followed the recipe in the first post, what sort of ale actually is it? or do I simply pick my own hop choice instead?.
As I'm going to get a new 10-15 litre stew pot anyway along the current several litre one I should be good to go barring a piece of muslin cloth and a few ingredients.
A lot of starters including myself, get the Wilko stock pot, which actually holds about 15L. https://www.wilko.com/en-uk/wilko-stock-pot-12l/p/0322498
I did try straining using a muslin square stretched over the rim of a small fermenting bucket and held in place with a bungee cord, but quite frankly it was a PITA and fell off more than once. So I invested in a mashing and sparging bag (about £9 from your LHBS) and never looked back. It would be easy to make a bag from some net curtain material if you or Mrs 666 is handy with a sewing machine. I tended to make batches of about 11.5 litres, because it made the maths easy in converting the 23 litre recipes, just halve everything.
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