Hi...Bit of a silly question but am a little confused
When lagering what do people do...is it a case of bottling then letting it carb up at say 18 degrees then putting the bottles in the cold for the lagering process?
I have quite a bit of Munich and Vienna Malt and was thinking of using either as the bulk of the grain bill. I have the other malts (pilsner/pale/aromatic/brown/crystal etc) also plus a wide selection of hops.
I have been making wheat beers and IPA's but fancy something different so does...
Cheers Rod...I have lids with airlocks and lids without the airlock holes...no taps. My garage is cold at the moment...and its very cold at night up here in the highlands...and through the day for that matter...currently have a covering of snow and ice outside
Planned to make a brew today....trouble is my tap etc that feeds my chiller is frozen solid as its outside. Would I be okay to chill by letting the brew stand in a my sealed fermenting bucket and leaving outside in the cold.
I use a Mangrove Jacks heat pad and controller (until I build a brew fridge) Not had any issues, currently have a Kveik on the ago, fermenter wrapped with one layer of bubble wrap holding steady at 32 degrees...
Been brewing for a little over a year now, moved from kits to extracts and after the arrival of my Bulldog master brewer have been using grains with some success (well I think so anyway)
I have been toying with the idea of harvesting and re-using yeast so any tips on techniques/equipment (on a...
So I made a Vanilla/Bourbon stout...ABV before Bourbon addition was 6.5....I added 400ml of bourbon and barrelled. Any ideas how much the bourbon will alter the ABV...ve around 20l of finished beer. Its been in the barrel for around a month now so plan to have a cheeky taster!