Pinter for all grain…

[tondy79]

And sounds like a good way to oxidize your beer

Yes, @borischarlton already pointed out the one flaw in my otherwise flawless plan above

 

[GhostDoggyWoofWoof]

You could make a hop tea and add via the hopper?

 

[Keruso]

First Pinter brew is now under way. Brew day was a lengthy 20 minutes.

 

[Chippy_Tea]

I was looking at the Pinter and found this -

 

[GhostDoggyWoofWoof]

Isn't this where this thread started?

 

[Chippy_Tea]

Isn't this where this thread started?

I joined late and the OP didn't post the video, enjoy

 

[GhostDoggyWoofWoof]

Read the effing thread!!

 

[Chippy_Tea]

Read the effing thread!!

There are 1,268,983 threads on the forum do you think i have read every post in every f*****g one?

 

[Davegase]

There are 1,268,983 threads on the forum do you think i have read every post in every f*****g one?

Yes

 

[jof]

Yes

Chippy might have read them but I doubt he remembers them at his age

 

[Chippy_Tea]

Chippy might have read them but I doubt he remembers them at his age

I struggle to remember what I read a few hours ago these days.

 

[Jiffy176]

Just bringing this back to the top.
I got the yeastie boys kit mainly for the hop oil thingy.
Once used i drilled the end, heated a gas post and screwed in. I can now spund and punt in hop tea if needed
I think alot of the leak issues are from over pressure. Mine was over 20 psi and that was after 24 hours in the fridge.
I made a wicked west coast using a simple smash with Maris and Pacific hops and one of the high temp yeasts the MM sells. Well worth doing for trial runs. I'm also going to take them away on hols next year as I get board of french beer

 

[Keruso]

Just bringing this back to the top.
I got the yeastie boys kit mainly for the hop oil thingy.
Once used i drilled the end, heated a gas post and screwed in. I can now spund and punt in hop tea if needed
I think alot of the leak issues are from over pressure. Mine was over 20 psi and that was after 24 hours in the fridge.
I made a wicked west coast using a simple smash with Maris and Pacific hops and one of the high temp yeasts the MM sells. Well worth doing for trial runs. I'm also going to take them away on hols next year as I get board of french beer

I've been using mine regularly, put 5 litres of wort in the Pinter and the rest in my normal fermenter. Pinter results are excellent, grain to glass in a week. Don't put the hops in loose like I did last time, even though I cold crashed they still blocked the tap.

 

[Jiffy176]

When i did it actually worked out OK for me but I could cold crash with it upright which might have helped.
Hop socking might not be a bad idea though. I was particularly impressed with how well the beer clears in just the pinter.