Recent content by Brett74

Sometimes I leave my beer in the fermenter for 6 weeks if I am away at work, even in primary, I brew a lot and not noticed any problems tasting two identical brews side by side, the only difference is one has been in the FV for 3 weeks and one for 6, the one for 6 weeks is usually clearer, if...

So beer doesn't clear in a Corny when it's in the fridge? Mine do...

And what do you base your 150 brew estimate on ?

Great advice.

if I was you and your garage is 20 degrees, I would leave them in there for two weeks and then two weeks in the fridge, that way you taste one every second or third day, from when you put them in, for scientific purposes off course, to see if they do develop or change, they will clear faster in...

As long as you rack it without splashing, that means your syphon tube was under beer for most of the transfer, all should be fine, I have transfer at least 30 brews to secondary before cold crashing and again to a bottling bucket on bottling day and all have turned well. Nowadays I just cold...

I don't do kits anymore...except for BullDogs Strawberry Pale Ale, nothing like it...tried to make an all grain strawberry pale ale, only batch I ever binned...

I leave mine for 2 weeks at around 21 degrees and then try and leave them for that long in the fridge too...

might have been 21 in the bag but I bet it was 3 degrees higher at least inside the FV...

Thanks guys...¨

I stand corrected, thank you for the clarification.

I am not 100% sure here, but I think you guys guys are getting it wrong here, sorry to split hairs but carbonating is the process of priming sugar or whatever your priming charge is creating the CO2 in your beer and conditioning is what goes on after that, waiting for it to mature/mellow out...

Thanks ! Also found this ....

Gonna be spending 3 nights in Vienna with the family, can anyone recommend some cool brewshops or brew pubs to visit ? Or anything else beer related that might be interesting...we will staying in an Area called Leopoldstad, close to the Ernst Happel Stadium if that's any help...

when you guys say conditioning, do you not mean carbonating ? ie: the yeast chomping on the priming charge ? Is conditioning not the process of aging the beer a bit, usually at a lower temp. I brew a lot from Greg Hughes recipes and he specifies a a conditioning time and temp for everything...