Recent content by Robbo100

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  1. R

    Advice Needed - Split Brew-day

    Hi all, Just to feed back. Firstly, thanks for all the advice. I have to admit, I ended up chickening out and going for a single day brew. I managed to get 50 pints done and everything tidied up in 5 hours. So, starting at 12:00 meant I was doing the boil while it was still light. It is far...
  2. R

    Advice Needed - Split Brew-day

    Hmmm. Alternatively, I wonder whether I could just have a really long mash. Could I put the liquor in the Mash Tun with the grain at 07:30, wrap it up really nice and tight and then sparge at 18:00? That would have me doing the boil by 20:00 and then finished by a reasonable time.
  3. R

    Advice Needed - Split Brew-day

    I had a look through their recipe pdf a while back, but could never justify spending that much money on a brew. It basically works out at nearly 50p a pint, which is a hell of a lot in comparison to an English style beer (A DMASH is normally the most expensive my brew general gets). However...
  4. R

    Advice Needed - Split Brew-day

    Agreed, and the 24 hours before the boil wouldn't be enough time for the small number of natural yeast to generate any off-flavours. I think I will test the theory with my first attempt at making a Punk IPA clone. I have just taken out a second mortgage to purchase all the hops :lol:
  5. R

    Advice Needed - Split Brew-day

    Thanks guys. I suppose that my main worry is that the malt grain is unlikely to be fully sterilised (although it will probably have been dried at fairly high temperatures). The mash will also be at temperatures very near the temperature that would kill all bacteria, so it should be pretty...
  6. R

    Advice Needed - Split Brew-day

    Hi All, I thought it worth asking for a quick bit of advice. I am thinking of doing a split brew-day, where by I do the mash and collect the runnings on one evening and the boil the next evening (storing the pre-boil wort overnight in the garage where it is nice and cool). Is there a...
  7. R

    crash cooling?

    It is a sudden reduction in temperature from the fermentation temperature to as cold as you can get it. The yeast becomes inactive quickly, dropping out of solution and giving a very clear beer.
  8. R

    Beer fridge, sensor on FV or in free air?

    A while back, I toyed with the idea of getting some of ->these<-, ripping our the internal electronics and replacing it with an Arduino with RF or wifi transmitter. I was then going to get some similar Arduino units, fitted with temperature sensors, powered by installing them (safely) in the...
  9. R

    Beer fridge, sensor on FV or in free air?

    @Twostage, You have so many options, and it is a really interesting project. If the radiator you want to use for drying cloths is closest to the boiler, you could even use some solenoid actuated valves to stop all the hot water going round the rest of the system, and only allow it to go to the...
  10. R

    Beer fridge, sensor on FV or in free air?

    You have an enormous box surrounding your house that you can turn on to make it colder?! ;-)
  11. R

    How I do bottling day.

    :-) I used full breathing apparatus. I was being tongue in cheek. :-) What I mean, is that their are circumstances where there is risk introduced. For example, if the syphon failed and sucked back into the FV, it could suck some bacteria through the short tube and contaminate the main syphon...
  12. R

    How I do bottling day.

    Yeah, but you are still adding risk buy putting your mouth within half a metre of your brew as far as I am concerned (even if you do detach the end of the tube). But, everyone does things differently, and if this work for you, then fair play.
  13. R

    How I do bottling day.

    I have a different method for starting the syphoning, which, notwithstanding you haven't lost a batch yet, is much lower risk. Effectively, I have a small amount of tube (15 cm) attached to the end of the syphon stick (which is all setup in the FV ready to go). This small length of tube has a...
  14. R

    Corny Keg - Force carbonation

    From my limited experience (I have done 4 batches in Cornys so far), you will only need a couple of hours at 30 PSI, if you are shaking it regularly and have it on its side to maximise the fluid surface area. Make sure your gas disconnect has a NRV if it is on its side with the gas pipe...
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