Well I am brewing on a G70 at the moment doing 55 litre batches.
The Recipe I cobbled together from a few sources
This is a 23l version
All Thomas Fawcett Malts
4Kg Maris Otter
475g Crystal
250g Brown Malt
150g Pale Chocolate
on the hops side
30g fuggles for bittering, 50g East Kent...
Well did my first 60 litre brew today (brewery pilot) took 5 hours in all. I actually enjoyed it whilst the sparge was happening I cleaned everything including the fermenter the boil was spent with pint in hand occasional hop additions and after that cleaning the boiler one of my favourite...
well I've just done a 60 litre brew on the G70 Today took a while to get to the boil but that is my only criticism the counter flow chiller with a bit of adjustment of flow rates landed the wort in the fermenter at bang on 20 degrees
So if you supplied a payment system (What Technically Horizon is) and it turns out that the whole architecture of the software i.e. the back bone was faulty then looking at cause and effect i.e. Post Office goes on to then carry out multiple miscarriages of Justice then Fujitsu (ICL) are equally...
Nowt wrong with a Yorkshire Bitter I’m brewing the one from Greg Hughes Book with F40 yeast from Brewlabs and the correct water additions for a bitter beer. Gotta to better than a John Smiths after all
Generally speaking in 1996 ICL was awarded the contract to supply the Horizon Software to the Post Office and the Benefits Agency, In 1999 Fujitsu bought out ICL and in 2001 the then Benefits Agency pulled out the rest is as they say history however Fujitsu is equally Liable in British Law for...
depends on what style I am brewing want really most ales at 10 psi and lagers at 15 psi, I was fermenting a beer a while back where I wanted some yeast esters 2psi allows that. I'm quite attuned now to the different pressures I learned most of this on a Fermentasaurus a couple of years back...
I pressure ferment all the time having two 30 Litre Chubbys and three 20 Litre Juniors if you have any questions please ask most yeasts can be pushed under pressure of just 2psi to a higher fermentation temperature whilst pressure fermenting. My yeast of the Moment is Lallemand Nottingham I...
I have two normally use for pressure fermenting and occasional (If I cant be bothered to keg) The Good points well should can push the temperature (I would always expect to follow the max temp of the yeast I'm using) I invested in a larder fridge and inkbird to give temperature control so...
frankly my goto for hops and who seem to have the biggest amounts of different hops is Crossmyloof they are great not to mention the witty emails from Steven after you have ordered.
Vocation Brewery have done a Superdelic ale with phantasm powder the result? Hop water totally OTT on the amounts of hops in it made it undrinkable to me. On the other hand Im quaffing my own superdelic ale used phanatsm with it as well tastes bang on. That and Nectaron are my favourite NZ...