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  1. O

    Norfolk based brewers read this

    If anyone close to Melton Constable in North Norfolk is interested in joining a Brew Club, we are an established Group looking for more local members. WHether you are just contemplating brewing your first kit beer or a seasoned All Grain brewer we welcome everyone interested. We have our own...
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    Building a Shed?

    Where are you in Norfolk, I'm near Holt.
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    Brew Shed Pointers

    Where are you in Norfolk, I'm near Holt.
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    Naming your brewery/winery etc?

    Mine are inspired by songs, see the sig below. Some fairly obvious, Whiter Shade Of Pale Ale to more obscure, Fall At Your Feet, strong (NZ single Hop) Nelson Sauvin Pale Ale, title from a song by New Zealand band Crowded House. Next up is Bass: The Final Frontier, a Bass clone, song by DJ...
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    How long is too long in FV1?

    Autolysis is not a problem on your timescale, infection is the only risk and the further you are on in the fermentation the more you have going for you (alcohol, hops, low pH etc). That doesn't mean you can relax though. If you know you are going to have it in the fv for awhile I would not be...
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    Hop tea. Why before and not after?

    The main difference is bitterness. Making a hop tea infusion will extract some bitterness and although it isn't universally known even dry hopping in the fermentor will extract some "perception" of bitterness but mostly is done for aroma. Your hop tea will, depending on how hot the water is...
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    For those that worry about 'cloudy' beer

    Some of the best beer I have ever had has been fined. It is perfectly possible to produce very clear (not crystal, that's filtered) beer without finings. I like to produce clear beer myself as I like the technical challenge and it is never at the expense of flavour.
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    Yeast and cell culturing

    I usually put a litre of boiling water in mine, just to save time, but you would adjust according to the size and time you are running it for. I put the agar/wort mixture into each vial and then put the lids on as loose as they will go without falling off. They are then stood upright and...
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    Yeast and cell culturing

    It's big enough to hold a 2 litre flask and as such had to be imported from the States via US Ebay, where they call them canners. I use a big gas burner because my hob is an induction jobbie. Here you can see I'm sterilising a flask and some vials. This is the model and packaging, think...
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    Craft Beer vs Real Ale

    It isn't just about good beer. There is also the tradition of brewing in this Country. The UK is almost alone brewing cask conditioned beer on the scale it does. In an increasingly competitive World it makes sense to hang onto these traditions. Ask anyone abroad, as I have all over the World...
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    Craft Beer vs Real Ale

    The revised Vorläufiges Biergesetz of 1993 is a slightly expanded version of the Reinheitsgebot, allowing, besides water, malted barley, and hops, for yeast to be used for bottom-fermented beer, and for different kinds of malt, and sugar to be used for top-fermented beer. All ingredients and...
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    Craft Beer vs Real Ale

    Suggests to me you either didn't drink beer in the 70's or you've forgotten what it was like. Without CAMRA their would not be "Real Ale" to give a stuff about. That said there are issues within CAMRA that I am unhappy about, principally cask breathers, which for pubs with smaller turnovers is...
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    larger kegs

    That link doesn't work I think this is the one
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    FULLERS 1845 YEAST

    I look forward to it.
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    FULLERS 1845 YEAST

    Phew, that's a relief. Thankfully I was wrong but at least it made you look again. One other small point though, actually a big one, make sure that the reading stays the same for a minimum of 3 days before racking/bottling/kegging etc. Too soon and the yeast doesn't get a chance to "clear up"...
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    FULLERS 1845 YEAST

    That's worryingly low. That level of attenuation suggests the possibility of wild yeast infection, they can ferment the more "difficult" sugars that beer yeasts can't. A 1.040 wort at 75% attenuation should have you finish nearer 1.010. You may "get away" with it but it will at least be very dry...
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    FULLERS 1845 YEAST

    I meant the original beer to get at the yeast, didn't like it probably because of the Target hops, can't stand them.
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    How to Cultivate yeast from a bottle of Westons Old Rosie

    Extensive tasting last night suggested it was OK, acidity yes but not vinegary, still has an apple taste. One fermenter is at 1.000 the other 1.002.
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    How to Cultivate yeast from a bottle of Westons Old Rosie

    And would it look like this > What happens to let me know it is ready? It is currently sitting in 2 x 5 gallon fermentors and I would like to bottle asap as it is in the way of my "proper brewing"?
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