Recent content by smcc

SS Brewtech mini 13l would be my choice https://www.themaltmiller.co.uk/product/ss-brewtech-brew-bucket-mini/?v=3a52f3c22ed6 plastic I wouldnt recommend it for sanitation and quality. I started out with them and you can never remove the smell of previous brews stainless is the way to go its...

if by wheat beer you mean a Weißbier, then why use US05, the whole point is to have the yeast character of banana clove that you get from the yeast. Those strains are extremely active and most brewers here (I live in Bayern) do open fermentations because of this.

I made a rhubarb saison once and it was amazing, really worked with the yeast to create a dry tangy but refreshing beer. I put some in at end of boil and a little more as a dry hop type addition. Be careful though it will turn to mush after a few mins in the boil

I have a plate chiller too, but I hardly use it as I typically do large hop stand additions and as you say these small filters wont cope when you try to pump through the chiller and you really dont want hop debris in your plate chiller. i mean you could chill to 75 add the hops in a hop spider...

when you are carbing your beer you want to have the bottle on, basically the pressure in the headspace is forcing gas into the liquid so as its absorbed you want more gas to fill the space and maintain pressure. This can take (depending on PSI setting) anywhere from 3-10 days. I prefer lower PSI...

I would say its possible but until you take a sample and smell and taste it you wont know. There are a lot of people who dont have proper cooling capability so basically store hot wort in cubes overnight, as long as it was sanitised and sealed it should be ok. Take a sample and see really Or if...

I wouldnt put the no sparge method in an efficiency discussion as its clearly not. I have worked in a few commercial breweries and each one will sparge. no sparge is usually done due to lack of equipment or reducing the overall brewtime. When separating wort from liquid sugar by nature is...

some will crank it up higher to have drinkable beer in 3 days or so. I find though that head stability isnt great this quickly. Definitely needs longer and I personally do similar PSI setting for about 10 days and that works a lot better

about 8g-10g per litre is the sweetspot, this was in my book the new IPA based on studies done to measure utilisation. If you really want massive hop aroma and flavour its better to do 2 small dry hops than one large one apparently

I guess it could work but can you control what pressure is in the keg as you probably want a lower serving pressure

Not sure what type of keg you are referring to but I have used picnic taps with corny keg attachments and if you need to take a keg somewhere like a party to dispense they are great. I dont know that trying to remove the hose and clip it to your keg would be the way to go. Can you not get a...

nice thanks, I was looking into it a little more and seems that a lot of breweries are using upto about 25% bread which in a 20l batch would be about 1-1.5kg which I think I will try. We have amazing bread here so a mix of some lighter and darker ones be interesting to see how the colour comes...

Has anyone tried this? I live in Germany and just bought a 12 pack of a beer from Knärzje – Das erste Bio-Brotbier Deutschlands its in German but its basically a pale ale style made with bread plus some malt for the enzyme activity. Its really as good as any pale ale I have tried. I mean most...

I have heard about 5 Points bitter it seems to be creating a bit of a renaissance in this style The Craft Beer Youtube Channel just did a video on it, shame I cant get it over here to try out. I personally am doing mostly experimentation with styles I havent done like Baltic Porter and Alt Bier...

I stick by the ratio in the new IPA book which has served me well about 8g per litre dry hop. I will usually only do bittering additions and whirlpool. O2 contact post fermentation can have a big influence on how long your flavour and aroma last especially in beers like NEIPAs so really ensuring...