Recent content by Ben034

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  1. Ben034

    Induction Hobs

    I just bought one from Anova. There are a number of brands around the £100 mark. I use for cooking as well on occasion. I use an induction hob to boil and the sous vide stick is taken out after the mash before boiling. I add it back at the end of the boil, set to 80c for any whirlpool addition...
  2. Ben034

    Induction Hobs

    I use a sous vide "wand" to set mash temperature. Place it outside the BIAB bag and it holds the temperature accurately. Also use it to recirculate whilst using an immersion chiller. Helps to get the temp down quicker.
  3. Ben034

    Overshooting FG

    Also the ispindel could be out significantly if it has some krausen resting on it somewhere. I appreciate it can be calibrated to account for this but there could be a number of variables causing it to read incorrectly.
  4. Ben034

    Overshooting FG

    I would certainly trial your hydrometer in water as your first check. As said above, if it was finishing at 1.000 it would be very dry and you would likely notice it. Us-05 often gets to about 1.006 for me when mashing at 66c. I would imagine that you would struggle to get it much below that...
  5. Ben034

    Overshooting FG

    Have you checked what your hydrometer reads in water? It would be strange if you were consistently hitting 1.000. What was the OG and the yeast used?
  6. Ben034

    Priming 500ml flip top bottles

    Yeah as above, raise the temperature a little. Give it another week or two. I've had issues with slow carbonation before, usually with lagers though which will have less yeast in suspension. If it has carbed at least slightly, give it some more time. Perhaps you're at the threshold of alcohol...
  7. Ben034

    Priming 500ml flip top bottles

    Strange. How strong is the DIPA? Only other thing I can think of is if it were very strong, the yeast may have given up. Unlikely unless it's really strong though. 3g (table sugar) should be plenty for a 500ml bottle. If the carb drop is also "brewing sugar" I think you need slightly more but...
  8. Ben034

    Priming 500ml flip top bottles

    You can get 2/3g sugar satchets online for very cheap (bought a box of hundreds from eBay). Cheaper to buy a pack of sugar obviously but saves me time on bottling days (I prefer not to batch prime). 2g is perfect for 330mls, 3g for 500mls (assuming temp after fermentation is complete is room...
  9. Ben034

    Priming 500ml flip top bottles

    Storing it cold will help it clear but won't help with any carbonation issues. Do you know how much each drop weighs? I use 3g per 500ml bottle for 2.5 vols carbonation (this is APA / lager levels of fizz). You could open bottles, add more priming sugar, seal and store warm again. However, I...
  10. Ben034

    Basic question of gravity

    It won't affect the final gravity, it will keep fermenting in the secondary container. However, most people would dry hop in the primary fermenter these days. No point moving it to a secondary container whilst it is still fermenting in my opinion. Even after fermenting I wouldn't move it to...
  11. Ben034

    Slow RO

    I read the TDS of 250 as being before going through the system (ie the starting point)? I think the GDP figure is for water at 20c. As water cools the holes in the membrane shrink and therefore the water passes more slowly.
  12. Ben034

    Slow RO

    I think it will depend on your water pressure firstly. I think if the water is very cold as it would be now, it will also be a lot slower. I recently got a 3 stage system (50gpd) and I only get 2.5l an hour at the moment. I just leave it on the day before and usually mix with tap unless making...
  13. Ben034

    Fining in the Primary FV?

    As above, a few days will be good
  14. Ben034

    Fining in the Primary FV?

    No problem fining in the primary. I use 1/4 teaspoon (powdered) gelatin per 10l. I don't stir, think you're risking oxidisation if you do. Boil 200ml water for 10 mins. Pour away all but 100 ml or so (guesstimate). Wait for water to cool a little (approx 80c or lower). Stir in gelatin and then...
  15. Ben034

    What is your favourite German beer recipe?

    I do enjoy a good German Pilsner. Pils malt, 10% Vienna or so, a little melanoidin. Hallertau mittelfruh up to 40 ibus. Does anyone know of a particularly good recipe book for German beers / lagers?
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