Gauntlet Picked up . . . . I'll brew mine as soon as you brew yours . . . I think I'll be safe at the TST . . . . . 2021!! :rofl: :rofl: :rofl:Vossy1 said:I still reckon I'd have had him at TST if I'd have brewed (gauntlet :P )
It's not my idea, but 'ze German brewers Start temp + final temp = 30, so pitch at 12C allow to rise to 18C over the duration of the ferment.lancsSteve said:What's your femrmentation temp?
Have read a lot of views on it but 17c seems to be an oft-quoted figure (possibly just people parroting Jamil) as being best for aroma and flavours.
I know quite a few people, e.g. Aleman recommend cooling it low to stress the yeast and get the aromatics out then allow it to rise so cool to 13/14c or so then allow it to come up to 17 and hold it there.
:rofl: ..I'm almost ready to brew...finally...fancy a IPA for the NCBA July meet :pray:Gauntlet Picked up . . . . I'll brew mine as soon as you brew yours . . . I think I'll be safe at the TST . . . . . 2021!!
I tend to over tighten the cable glands with a pair of mole grips, to the point where I can't physically pull the coils legs out, but it's not idealI suspect that condensation may be getting through the glands which hold the cooling coils