Yer it's the fermenter I was talking about.
Just now it cooled the wort to 18.4c from 19.8c.
Temp is set to 19c.
Just feels like the swing temp wise is quite allot.
Or is this normal ?
Hi
I have an Inkbird 308 wifi setup.
I decided to swap out the default smaller probe for the longer one that I could insert into the wort for more accurate measurements assuming at the time it would be a be a good idea to take this approach.
I'm finding using the longer probe that the swinging...
Confused. From looking on the yeast web site says to raise temp for 2 days for the diacetyl rest towards the end of fermentation.
Is this classed as at the end of the 4 weeks conditioning period or after the fermentation period has pretty much finished and then drop temp for 4 weeks after the...
OK so after fermentation finishes I up the temp to 19C for 2 days then liturally just drop the temp and do nothing more for the 4 weeks ?
Or am I suppose to rack it to another FV before the 4 weeks conditioning is started?
thanks
Hi,
I want to have a go at doing a Pilsner from the bible (page 90).
It states that fermentation is 12C. Conditioning is weeks at 3C.
Does this mean that after fermentation has finished to leave the fermentor "as is" and drop the temp to 3C?
Or does it mean to bottle/keg add sugar. Leave for...
Californian common
THE MASH
Temperature °C: 65
Length (mins): 60
Out temp °C: 75
Out time (mins): 10
THE BOIL
Boil time (mins): 60
Additions and timing:
40g Hallertauer Mittelfrueh – Boil 60 min
15g Hallertauer Mittelfrueh – Boil 10 min
Secondary additions and timing:
15g Hallertauer...
Hi
If a recipe says to add Hops at flame out but does not specify a time they hops need to sit for and also no temperature.
I know some recipes need 60min steep of hops at flame out. But for most recipes wouldn't be needed.
What should I do ?
Yes I've experienced the same slow recirculation on the robobrew, even with rice hulls. So I am wondering if letting it settle was my problem.
Wanted to know generally what people do. But this seems to change depending on what the grain is being mashed in.
Hi,
Newbie question...
When mashing in and all mixed in.
Is it better to let the grain sit for 10 mins before recirculation is started or does it not matter ?
60 mins is quite a long time. Can see the temp dropping quite a bit in that time.
So would I be ok leaving it that long to steep without maintaining temp at around 70C.
I'd be ok just leaving it and returning to it?
New to this so want to get an idea how to deal with it.
Thanks
Hi,
I'm doing a clone of Doom Bar and it says about the hop stand being for recommended 60 mins.
Would I need to cool the wort first or lights out and leave for 60 mins?
Here are the instructions...
Beer Style (main): British Ales
Beer Style (sub): Ordinary Bitter
Batch Size: 23L
Original...
Hi,
So I'm still undecided if I should install fans inside the fridge to prevent hotspots.
I have a 45watt tube heater that I will install in the base of the larder fridge.
I will use the glass shelf as it will only take about 20 % of the load that's sat on it and there is fair clearance...
Hi,
I'm looking for a fermentation bucket that is of decent quality and looking for suggestions please.
30L in size
The ones I've used seem to leak allot of air.
Thanks