Hi Chippy. Yes thanks, everything is OK.Hi H everything OK?
Hi Chippy. Yes thanks, everything is OK.Hi H everything OK?
Complacency. I like to pitch toward the lower end of the temperature range, I transfer to fermenter and usually put it in the crash cooling fridge to get down to 17-18C. The fridge was occupied so left it in the cool room, while I got it down to the low twenties I had 2 litres left from the dregs in the kettle. Boiled and cooled in the sink so that two litres took the temperature up higher. I could smell the yeast the next day, after it had finished left it for about 4 weeks hoping to get rid of the flavour the yeast had brought to it. Sometimes it just goes after time but this one never. Could have bottled it and left it for a couple of months but decided it wasn't worth it.A shame that for the 1st brew.
So how "too warm" was it, and why did that mean it had to be tipped? Can a second pitching not work?
Not done that myself (yet), and I don't propose trying it out on purpose just to find out.
So I know not to be too hasty when I pitch.
2nd one looking good. As is the user upper Golden ale.
if the green one a VC?
VC?if the green one a VC?
abt 12 on tap, that's going to be funA flight in World of Beer. The second one was changed as they were out of that one.
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soz - vault city
abt 12 on tap, that's going to be fun
soz - vault city
I have just returned from beerriff in swansea marina where after dodging a huge amount of dog (I counted 20 I was bored) I worked through an amazing menu. Beerriff (of course) , garage brew co, track, verdant and 2 vault city beers.
Just bring a torch if visiting in the dark to avoid taking home an unwanted deposit
Happy Friday folks.
For a variety of reasons, mostly self-inflicted, I’m doing dry January this year. So far it’s been a doddle.
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