Well and truly reached critical mass!

[Poochops]

My brews are about finished after a week yes, the last knockings will still drop off out of the fridge you know
Chugging a few of them dead pony club clones this evening, I think it might just have been a bottle or two here an there with the residual infection, the ones I've had tonight have all been really rather good :drink:

 

[Poochops]

I need a garage or shed then I can fit 2 fermentor fridges. At the minute I've slotted it in nicely where in the airing cupboard after immersion no longer there

Ones enough unless you want to lager like a perfectionist, it's storing the blimmin stuff once it's brewed that's the problem :lol:

 

[Dutto]

Isn't that what they say in some kit instructions?

I can't drink and brew at the same time. I always end up messing something up.

Agree on the "Can't drink and brew!" and NEVER touch a drop on Brew Day until the wort is cooled down ready to pitch the yeast.

The "One Week" in the instructions is to encourage people to take up brewing with the "Look how quick it is." argument but a lot of us adopt the "2+2+2" system whereby under ideal conditions for each step we:

o Ferment for a minimum of two weeks.

o Carbonate for a minimum of two weeks.

o Condition for a minimum of two weeks.

It definitely helps to get rid of the "Home Brew Twang" that some beers can suffer from.

At the moment (check the signature) I am drinking the odd bottle of Bitter that was bottled way back on the 3rd February this year and it tastes beautiful.

The reason I still have some available is that at 7.9% ABV it is best to drink it in small quantities; and ditto the Light Ale! :whistle:

:thumb: :thumb:

 

[Poochops]

Jeese Dutto a 7.9% bitter! I thought I was pushing the style boundary when I did a Wherry at 6.8! I've still got 2 dozen of those left for the same reason as you've got yours.

Totally agree on the 2/2/2 principle, it's easier of course once you've got a stock of beer that helps avoid the temptation of drinking a new brew any younger. But the fermentation stage in my opinion only needs a week at controlled temperature, great if you can leave it for two, but the second week in a quiet corner has worked fine for me. I'll caveat that by saying strong ales don't apply, they'll likely still have a way to go after a week, your bitter for example! But normal <6% brews I've never had a problem taking them out after a week.