Hello! I'm new here and will need help!

[An Ankoù]

Just had a look at this on Amazon and a few of the reviews mention quite a few mistakes on the recipes, has anyone noticed this?

Yep. I think we've got a thread on this forum identifying and correcting the mistakes.

 

[dearleuk]

Yep. I think we've got a thread on this forum identifying and correcting the mistakes.

I'll have a look, thank you

 

[LadyBrewer]

Welcome to the forum! Just mirroring what others have said, it's a great place and a massive resource for you to peruse. No question is stupid one, we are all continuing to learn, and you will get great advice from here.

Thank you. I can see that the forum is a great source of information.

 

[LadyBrewer]

Welcome to the forum, I can recommend Get er brewed or Malt Miller for all grain stuff or Brew 2 Bottle for kits. You can use Corny kegs without C02 as you just add the desired sugar/dextrose to carb the beer as you would in bottles. Good luck with your brewing journey.

Thank you. I think I will try bottles and kegs and see what works best for me.

 

[LadyBrewer]

Excellent stuff. Well you now know more than most of us and you're 20 days in. What have you brewed or are planning to brew?
It's like learning to drive. That's the theory bit done.

I love porters and stouts. I had been thinking that they were more difficult to brew, but the advice on here is that they are actually quite forgiving beers for the beginner to brew, so I'll be giving them a try.

 

[robster62]

Welcome to the forum, I can recommend Get er brewed or Malt Miller for all grain stuff or Brew 2 Bottle for kits. You can use Corny kegs without C02 as you just add the desired sugar/dextrose to carb the beer as you would in bottles. Good luck with your brewing journey.

How do you serve the beer afterward

 

[robster62]

Just had a look at this on Amazon and a few of the reviews mention quite a few mistakes on the recipes, has anyone noticed this?

There's a separate thread about this somewhere

 

[Banbeer]

How do you serve the beer afterward

With a tap, the Corny Keg will be like a big bottle as it is pressurised with C02 after a couple of weeks.

 

[robster62]

#banbeer so I can batch prime, Syphon into keg and serve with a tap after two weeks to carbonate at 20c. Have I got that right?

 

[Banbeer]

#banbeer so I can batch prime, Syphon into keg and serve with a tap after two weeks to carbonate at 20c. Have I got that right?

Sure, you may want to have some length of beer line between the corny and the tap to stop having a big glass of froth (I suggest at least 2 - 3 meters), you could also just add the sugar/dextrose straight into the corny before syphoning.

 

[The Furnace Green Brewer]

With a tap, the Corny Keg will be like a big bottle as it is pressurised with C02 after a couple of weeks.

Hi I am intrested I always read that you needed co2 to use corny kegs sealing the lid, more info please? I use 5L party kegs which is not too time consuming, anything to save time. Cheers

 

[Tanglefoot]

Hi I am intrested I always read that you needed co2 to use corny kegs sealing the lid, more info please? I use 5L party kegs which is not too time consuming, anything to save time. Cheers

Prime as Banbeer describes then seal lid and purge any oxygen with a couple of blasts of co2, via the pressure release valve.

 

[Banbeer]

This has sort of derailed the original thread so I'm not up for anymore questions, just remember that if you do carb a corny keg with sugar/dextrose etc. there may not be enough C02 at the end of the brew to serve it, but it is possible. Happy brewing folks.

 

[Chippy_Tea]

This has sort of derailed the original thread so I'm not up for anymore questions, just remember that if you do carb a corny keg with sugar/dextrose etc. there may not be enough C02 at the end of the brew to serve it, but it is possible. Happy brewing folks.

I have copied all the posts on this subject here -

https://www.thehomebrewforum.co.uk/threads/hello-im-new-here-and-will-need-help.97149/

 

[soupdragon]

Thank you. I think I will try bottles and kegs and see what works best for me.

A good way to save on the cleaning with bottles (although it depends how much you'll drink in one go) is to use 2 litre plastic pop bottles. Would cut your bottle washing down by 75%. I used to hate cleaning 40 ish bottles every time, it really became a chore after a while.

Cheers Tom

P. S. Welcome by the way :hat:

 

[Harbey]

Bottling is a bit of a chore but once you've got your stock, just remember to give them a good rinse each time you drink one and then cover the opening with a piece of foil or similar and you only need to sanitise before refilling. Never caused me an issue anyway.

 

[DCBC]

My bottle regime (never had a problem yet) recommendation. I bottle 40L batches, so at least 80 bottles, sometimes going on 100, and it hasn't put me off yet!

- Make sure you rinse the old bottle immediately after pouring. Get all the sediment out. It takes seconds in the moment and 20 times longer later. Once dry I just store them loose without covering them or anything
- Fill the dishwasher, if you have one, with bottles on bottling day. It may take a couple of batches. A quick wash, with water only, does the trick. I don't bother with tablets or rinse-aid. I don't want any traces of detergent or anything to mess up the head formation.
- Get a bottle tree and a cheap plastic washer job for sanitising immediately before bottling. I've been using this combo with Starsan solution for years and they are all I need. The bottle tree is a great space-saving device and it allows you to store your bottle upside down, nearly, protecting them once they have been sanitised.

Edit: Make sure you rinse the Starsan off plastic after use. I find it makes it brittle and could shorten its life.

 

[The Furnace Green Brewer]

Hi DCBC,

Thanks, for the info I am planning to use theh diswasher with tablets and rinse aid which I will now leave out. I have one of those push down things to sanitise, Just need a few more bottles

 

[LadyBrewer]

Thanks again, everyone, for being so welcoming and helpful. You've already given me quite a few handy hints and saved me making mistakes and wasting time. One quick question (should this be a new thread?): The stout and porter recipes I'm looking at all say that they should be conditioned for quite a few weeks at 10C or 12C. I'm struggling to think of anywhere in my house or workshop that is consistently that temperature. Is the conditioning temperature vital? (I'm sorted regarding keeping the fermentation temperature constant).

 

[DCBC]

Thanks again, everyone, for being so welcoming and helpful. You've already given me quite a few handy hints and saved me making mistakes and wasting time. One quick question (should this be a new thread?): The stout and porter recipes I'm looking at all say that they should be conditioned for quite a few weeks at 10C or 12C. I'm struggling to think of anywhere in my house or workshop that is consistently that temperature. Is the conditioning temperature vital? (I'm sorted regarding keeping the fermentation temperature constant).

I don't bother with cool conditioning. All bottles just sit in the house until ready for drinking. Warmer storage probably does encourage the formation of some more cidery or fruity flavours but in my opinion, once primary fermentation is done, the introduction of off-flavours is minimal/undetectable as long as bottles are stored sensibly: avoid temperature fluctuations wherever possible and keep bottles out of sunlight at all costs!