Hi all,
John from Wigan. Just bottled my first home brew today. It was a Dark Star Festival Ale Extract given to me by a friend who wanted to set me off brewing my own after my appreciation of his home brews. He gave me an extra 20g of Chocolate malt for steeping.
Bit of a screw up when adding my malt extract at the end as it boiled over whilst not paying attention and lost about a litre. OG was at 1.038 at 20C instead of expected 1.051 (expect I lost a lot of sugar). But have bottled it anyway, rehydrated dry yeast and tested with sugar and pitched, no bubbling from my bubbler (all 15 days) but checked after 2 days and thick krausen was present and at 15 days after 4 continuous days at 1.010 and being very clear I figured it was okay.
Batch primed it to secondary FV with dark spraymalt (83g), dont know why - just fancied being different and amount of malt was picked after much confusion with calculators and what i was trying to achieve (absolutely no idea!).
All went well, made 38 x 500ml bottles after sampling and wastage. Bugger filling last few bottles out of FV and had to syphon off but was easy for first 32 using little bottler.
Next up is Whitehouse Honey Porter, so have bought myself a 32 litre pan. My mate says its so good hes had to hide it from himself.
Ive been OTT on sterilisation so hope everything works out well.
After the porter is a ginger beer for my missus and then I'm going to see if I can create something like the Chocolate from Marble brewery in Manchester. Any tips extremely welcome. :
John from Wigan. Just bottled my first home brew today. It was a Dark Star Festival Ale Extract given to me by a friend who wanted to set me off brewing my own after my appreciation of his home brews. He gave me an extra 20g of Chocolate malt for steeping.
Bit of a screw up when adding my malt extract at the end as it boiled over whilst not paying attention and lost about a litre. OG was at 1.038 at 20C instead of expected 1.051 (expect I lost a lot of sugar). But have bottled it anyway, rehydrated dry yeast and tested with sugar and pitched, no bubbling from my bubbler (all 15 days) but checked after 2 days and thick krausen was present and at 15 days after 4 continuous days at 1.010 and being very clear I figured it was okay.
Batch primed it to secondary FV with dark spraymalt (83g), dont know why - just fancied being different and amount of malt was picked after much confusion with calculators and what i was trying to achieve (absolutely no idea!).
All went well, made 38 x 500ml bottles after sampling and wastage. Bugger filling last few bottles out of FV and had to syphon off but was easy for first 32 using little bottler.
Next up is Whitehouse Honey Porter, so have bought myself a 32 litre pan. My mate says its so good hes had to hide it from himself.
Ive been OTT on sterilisation so hope everything works out well.
After the porter is a ginger beer for my missus and then I'm going to see if I can create something like the Chocolate from Marble brewery in Manchester. Any tips extremely welcome. :
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