Recent content by Crazyrider

I always used to use normal table sugar, it’s cheap and it does the job nicely! depending on your style, a teaspoon maybe a bit much… there are plenty of calculators out there to work it out. Also, top tip… dissolve it first in some water and use a syringe to dispense the same amount into...

So I’m adjusting my grain/ratio for my next batch to this: Grain weight x 3 = mash water So in my case it would be: 10.55 x 3 = 31.65ltrs This should allow a more fluid mash water and less chance of it getting stuck/slow.

Ok guys, I’ve been doing some research and have ended up to the conclusion I had a slow mash, it would explain the inefficiency and the point drop. So going forward, I’m needed to recheck my grain to water ratio. Saying that…it could just be one of them things!

Do you crush it you’re self?

Yeah they are, I can’t get my head around it. Literally everything was the same as last time. The grains where the only thing I could thing of making the difference!

So annoying thing happened today… Brewed a recipe that came out perfect the last 2 times but this time I missed the OG by 14 points. I did everything the same as last time, however I use some old grains (say 2 months old)…I’m guessing this is to blame. Has anyone else experienced this?

Also it should be noted that a pressure ferment. However that doesn’t really change the speed of the yeast as such, it means it can be ready to drink it about a week.

I leave it for a week to make sure it’s all settled and defo finished. i then rack to secondary to remove it the trub!

Yeah that’ll still work fine mate, don’t worry! my last batch fully fermented in 2 days…so quick fermentation isn’t unusual.

Ooh yes I follow you now. That makes perfect sense now. Thank you!

Sorry mate…how do you mean?

But the aroma of the hops etc… will remain ok?

Hey all, just a quick one, if I boil off correct my gravity will it change the taste of the final at all? Thank all Scott

I’d connect a hose to the taps of the PB and then transfer what you want. Similar to an oxygen free transfer with kegs etc… You’ll need to unscrew the lid of the empty one when the beer starts to slow.

Yeah of course it can be normal. Some yeasts can rip through wort like nobodies business!