Saved From The Mash Tun.

[Easy Peasie]

So I didn't fall in the mash tun.
Brew is now fermenting at the bottom of the stairs wrapped in an old sleeping bag, getting the odd cuddle from me now and then when the wife isn't looking.
I have been reading Dave Lines big book of beer and wondering if it is upto date on the kegging & conditioning side.
Do I syphon off a wine bottle towards the end of the primary fermentation and put in the fridge then add finings to the fv until clear and transfer to a secondary fv for a few days then transfer to a keg, prime with sugar then add the unfined bottle to Krausen?
Don't want to ruin it after the hard work is done!! :wha:

 

[Aleman]

I have been reading Dave Lines big book of beer and wondering if it is upto date on the kegging & conditioning side.

As it was written in the early 70's it's not really up to date . . . While the principles apply, the improvements in ingredients make a lot unnecessary.

Ferment for 7-10 days cool to as low a temperature as you can easily achieve, give it a couple of days them rack into keg, add priming sugar . . . give it a fortnight at fermentation temps . . . . move back into the cool give it another couple of weeks. . . . . drink and enjoy

 

[prolix]

leave it for ten days taking samples along the way to check SG, then barrel it with 80g of sugar the less steps the less chance of something going wrong

or what aleman said :party:

 

[Baz Chaz]

So I didn't fall in the mash tun.

:rofl: :rofl: :rofl:

 

[Easy Peasie]

Cheers thanks for your Help. :