Recent content by taylorj29

I don't have the space to do batches above 10 litres (2 x 5 litre demijohns) so when I first started I went directly to all-grain. It really isn't very hard and my first kit consisted of a 6 litre spaghetti pot which I did almost everything in. :shock:

Thanks guys! All picked and seperated from their stems. Now to crush them the old fashioned way and let them steep for a couple of days until I pitch the yeast. :D

I'm going to be harvesting my grapes this weekend to make next years' red and I was wondering if anyone had a suggestion on what is the best yeast to use for the Gamay variety?

Solved, well I think it is, looks like copper finings is the answer. :thumb: I've got 4 demijohns full of clear(ish) wort just finishing it's first week of fermentation. Thanks for all the advice guys. :cheers:

Thanks again for the replies and apologies for the n00b questions. :oops: I will try taking longer for first and second fermentation and see what that does, just being impatient probably. :drink: The beer does taste fine just cloudy so I'm not thinking shh infection yet... :D

Apologies if this is a hijack but I think it might be the answer(s) to my thread here. I chill the hot wort from the boiler back through the copper coil in the HLT, which although isn't particularly fast - 10L in 30mins from 90c to 18c - seems to be more effective than the original way of...

I thought that would get you lot fired up. :grin: So here we are Saturday night and peace and quiet. Now, where did I put that recipe creator... :cheers:

...so I can get some decent beer research done :drink: *cough* on the forum without getting nagged. :party:

I've chucked the demijohns outside so will see how they clear, I will also try some Irish moss in this weeks brew. :cheers: I have read in most places that 3 weeks in primary with the beer sitting on the yeast cake is pretty much the limit before you start to risk off flavours as the yeast dies.

I can understand that! :clap: Thanks for confirming I'm not missing anything obvious although I don't currently use any finings in the copper which I might do for the next one. AG with a plastic HERMS I'm getting plenty of hot break and I think I'm chilling quick enough although I'm too...

Hi guys, I'm currently primary fermenting for as long as it takes to get v-close to the FG, about 5 days, then I rack this off the yeast into another FV for 10 days then I prime it and transfer into minikegs and bottles which I leave for 2 weeks until drinking. All this is done at about 20-21c...

Thanks guys. :cheers: I shall build your suggestions into the next batch. :party:

The few AG brews I've done I have only used a base malt with a little bit of Chocolate to get a better colour. Dispite them tasting okay they are a little thin. Would the addition of a cara or crystal help build the body without increasing the alcohol content too much?

Thanks for the replies. If HSA isn't a huge worry then I'm not worried about how hard it boils, just means a little extra cleaning up. :cry:

I have only a 16L pot with a tesco kettle element in it. Too higher wattage would explain the fierce boil, maybe I'll look for a regulator to keep it under control. Any suggestions?