Just to let everyone know that I am signing off tonight as we are on our way to France for about ten weeks tomorrow; and yet again we will have only limited Internet access when we are away.
I am leaving 23 litres of Coopers Lager in the fridge. Started on the 23rd August, I transferred it to a second FV on the 31st and it will lager away at 10 degrees until I get back.
I have a healthy regard for the plunging Pound to Euro exchange rate, so I wonââ¬â¢t be going to France empty handed on this trip.
Apart from enough food to feed a small village for a year (calculation compliments of SWMBO who thinks it will last us two for about ten weeks) I have also brewed the following to go with us:i
o 20 litres of Golden Stag Summer Ale in MKs.
o 22 litres of Muntons Midas Touch Ale in a King Keg.
o 22 litres of Muntons Gold IPA to be put in the Wilco Keg.
That should be enough for 10 weeks and as our French friends like a beer or three I doubt very much if there will be any left to bring back home!
The one problem is that the Gold IPA is still fermenting! Started on the 25th August and Iââ¬â¢m still getting a ââ¬Åglubââ¬Â every 70 seconds!
I am starting to get more than a little bit worried because when I pitched the rehydrated yeast I also threw in the stir bar and had to recover it with a magnet on the end of a telescopic steel rod. I wiped the rod down with kitchen paper soaked in OxiChem before a quick "in/out" to pick up the stir-bar; but itââ¬â¢s definitely in the lap of the Gods as to whether or not it has infected things!
Hereââ¬â¢s hoping that when I take the lid off the FV tomorrow I donââ¬â¢t get an immediate guff of vinegar or see anything nasty floating on the top of the beer because I have to transfer it tomorrow morning.
The plan (if it's okay) is to transfer it to my new Wilko Keg, carbonate it with only 80 grams of sugar and use CO2 capsules if required ...
... and the "fall-back" position is to take 20 litres of St Peter's Red Ruby Ale already conditioning in MKs! :thumb:
Hereââ¬â¢s hoping the Gold IPA is okay though!
Incidentally, when the MKs are empty I will give them a good rinse and get them refilled with wine at my local co-operative. At about ââ¬1.40 a litre for ââ¬Åen vrac wineââ¬Â itââ¬â¢s the number one reason why I donââ¬â¢t do much wine making here at home! :whistle:
Anyway, with my HBF ââ¬ÅTââ¬Â shirt packed and one foot out of the door raring to go Iââ¬â¢ll wish you all a great Autumn; and start looking forward to getting back to see how the Coopers Lager turns out.
Play nicely while I'm away!  :thumb::thumb::thumb:
Best regards,
::
I am leaving 23 litres of Coopers Lager in the fridge. Started on the 23rd August, I transferred it to a second FV on the 31st and it will lager away at 10 degrees until I get back.
I have a healthy regard for the plunging Pound to Euro exchange rate, so I wonââ¬â¢t be going to France empty handed on this trip.
Apart from enough food to feed a small village for a year (calculation compliments of SWMBO who thinks it will last us two for about ten weeks) I have also brewed the following to go with us:i
o 20 litres of Golden Stag Summer Ale in MKs.
o 22 litres of Muntons Midas Touch Ale in a King Keg.
o 22 litres of Muntons Gold IPA to be put in the Wilco Keg.
That should be enough for 10 weeks and as our French friends like a beer or three I doubt very much if there will be any left to bring back home!
The one problem is that the Gold IPA is still fermenting! Started on the 25th August and Iââ¬â¢m still getting a ââ¬Åglubââ¬Â every 70 seconds!
I am starting to get more than a little bit worried because when I pitched the rehydrated yeast I also threw in the stir bar and had to recover it with a magnet on the end of a telescopic steel rod. I wiped the rod down with kitchen paper soaked in OxiChem before a quick "in/out" to pick up the stir-bar; but itââ¬â¢s definitely in the lap of the Gods as to whether or not it has infected things!
Hereââ¬â¢s hoping that when I take the lid off the FV tomorrow I donââ¬â¢t get an immediate guff of vinegar or see anything nasty floating on the top of the beer because I have to transfer it tomorrow morning.
The plan (if it's okay) is to transfer it to my new Wilko Keg, carbonate it with only 80 grams of sugar and use CO2 capsules if required ...
... and the "fall-back" position is to take 20 litres of St Peter's Red Ruby Ale already conditioning in MKs! :thumb:
Hereââ¬â¢s hoping the Gold IPA is okay though!
Incidentally, when the MKs are empty I will give them a good rinse and get them refilled with wine at my local co-operative. At about ââ¬1.40 a litre for ââ¬Åen vrac wineââ¬Â itââ¬â¢s the number one reason why I donââ¬â¢t do much wine making here at home! :whistle:
Anyway, with my HBF ââ¬ÅTââ¬Â shirt packed and one foot out of the door raring to go Iââ¬â¢ll wish you all a great Autumn; and start looking forward to getting back to see how the Coopers Lager turns out.
Play nicely while I'm away!  :thumb::thumb::thumb:
Best regards,
::