Better quality. Both with hoppier beers and with aging other beers.
Not really as long as you are within the range of the yeast, so a couple of degrees wont hurt. Just have to remember, fermenting yeast produces thermal energy so can lift the temperature up to 8 C above ambient, 1 C from outer to centre of fermenter.
Sorry, but what are these “balloon measures” you speak of?
Hi Foxy, is that the same in a fermentation fridge aswell? Or is the temp sorted in there? Should I just tape the inkbird sensor onto my fermenter for the best result? Cheers.
That's what I do for my crash cooling in the fridge, tape the temperature probe on the side of the vessel with some insulation, same for fermenting.
Niceone, thanks for the quick reply. I've got the fridge, the inkbird and the heater. I've just got to put it all together. Life's got in the way lately. Have a good Sunday. Cheers.
Quite right. Now I've not seen this posted elsewhere but I also add half a tablet to my sparge water - is this common practice or just an unnecessary precaution?
I've only just started kegging (2 Kegged and serving brews) buy I'm finding the product much better. It's the carbonation and head that is making the biggest difference to me - a much tighter and longer lasting foam. It really is just like a good Kegged beer from the pub. The downside is, it's sooo much easier to just pull a cheeky 1/2 as you're passing.
That's the way I see it too but I don't see Camden tablet additions to the sparge water bring recommend as a rule. I do keep meaning to get around to some more, in depth, water treatment but chemistry has never been my strong point and I seem to glaze over every time I start studying it (and that's before I have a beer).You should treat any water that is going into the beer.
Water is the main constituent of beer and sometimes over looked by brewers me included so I am giving you advice I do not always follow to the letter
I'm glad it's not just me! I often begin my brews with a 'I wonder what a .... with some .... and a bit of ..... would be like? It's part of the fun for me although following a recipe for your first few brews helps to build your knowledge and confidence.
Personally I mostly use kegs for my session beers, not having to spend an hour or so bottling a 4.2% bitter just makes life easier also maybe it is purely psychosomatic but I do reckon bitter and mild taste better from a keg. But strong beers that are going to need months of conditioning those I bottle.
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