How did it turn out FT?
I added a litre of pink grapefruit juice to my keg for secondary fermentation and dry hopped with 50g of cascade.
It turned out quite bitter and won't clear properly.
I think I should have poured the juice through a piece of muslin first to clear it.
My pressure keg has an s30 valve in the cap (non piercing pin type) and I'm wondering if I can just purchase a standard screw on bulb holder and a pack of 8g bulbs or do I need the adapter with the piercing pin?
That's a great idea with the tyre valve Steve.
I've tightened the cap on my keg but not completely tight so that a minimal amount of gas can escape. If I put my nose close enough to the cap I can slightly smell the beer so obviously a little bit of gas is escaping. Is that a good idea or should...
I kegged my AIPA with the mega hop dose tonight and WOW what a taste already. Amazing.
It's very much like St Austell Proper Job, maybe even more hoppy. I've put it in the small room upstairs for 2 weeks and then, I'll transfer it to the garage for 2 weeks to clear. It promises to be a cracker...
The day after I posted this I actually bought a small reptile heat mat from Facebook for £3. I put it under the FV with the blanket around and it brought the temp back up to 22c and has kept it there perfectly until now.
The gravity had dropped to 1006 after just 3 days and the colour was a...
I made 5 litres of cider from home made apple juice about 4 weeks ago. When the fermentation has almost stopped in the demi I transfered it to a sterilized 5 litre kilner glass keg, put 8 teaspoons of priming sugar in and sealed it tight with rubber seal (or so I thought).
My son in law this evening persuaded me to crack open a bottle of the MJ pink grapefruit IPA after just 2 weeks in the FV, 2 weeks in a warm room then 3 days in the cold garage.
I have to say it's turned out very nice but not as I expected. There are no off flavours or odours, it's very smooth...
Yeah I tried this when I did the original brew and it had slipped slightly so tapped it gently on the worktop until it re-calibrated.
I still can't believe it's fermented down from 1045 to 1006 in 7 days and it's this odd yellow/green colour. Maybe I didn't stir it enough at the start and all...