Search results

Just thought I'd post this article on the importance of water and geology in beer (in case anyone wants a quick read)

Apologies for resurrecting this thread, but I was just having another quick read through the Evans website and noticed they now have a complete Bar / Cellar range. :thumb: I imagine this is mostly for kegs and pipelines, but I wonder if it is suitable for our homebrew clean/sterilise needs...

So I have been having a hunt for digital thermometers and came across this. It's a 'turkey-probe' style but is digital. I'm hoping it would be long enough to be usable for homebrew...

OK so I went ahead and purchased these fine items as a starter to my AG (BIAB) adventures: 15lt stainless steel pot ( eBay link ) @ £13.49 Non-Contact IR-Infrared Digital Thermometer ( Amazon link ) @ £12.50 I will be adding bits and pieces as time goes by :) Any feedback on these items...

Great, thanks oldbloke :-)

Ahh OK, so is this to reduce the yeast that has now flocculated since adding sugar and bottling? Basically I keep warm to carbonate (lightly ferment), then store child until ready to drink?

So, I went ahead and just cold crashed it anyway for 48hrs then bottled with 0.5tsp sugar per bottle. Question: what do I do now? Do I follow the normal 2weeks warm + 1week cold routine? Do I just keep it to warm in the bottles since I cold crashed? It was pretty clear during bottling, almost...

...just thinking, should I actually be racking it in the secondary for another week before cold crashing? :hmm:

Today it was settled nicely and sitting at around 996 SG, tasted pretty good, quite dry but very little carbonation. Most of the crud and fruit pulp had cleared out nicely. I went on the hunt for some gelatin but couldn't find any - though I did pick up a few packs of vege-gel on offer at 40p...

OK so it's been fermenting for almost 2 weeks now. Any tips on how to clear it with gelatin? I was planning on just moving to a secondary DJ with gelatin for a week then bottling it.

That's the info I was looking for. I did use the hydrometer, that's how I got 1044 OG.

Thanks, I've had it fermenting at around 20. It had been going fine, no blowouts. Should I still add e remaining 1lt after 5 days? Did you as any sweeteners to yours?

Another question - I've seen some posts mentioning adding 3/4lt to ferment for 5 days then the last 1lt to ferment between 5-10. What is the reasoning behind this?

Hey guys, Been a while since I posted, haven't been doing much brewing as I haven't had the time lately. Also been trying to gather supplies for AG BIAB. Anyways, I got myself a little 1gallon DJ to do the odd 'experiment' while I'm waiting for BIAB equipment (and spare time). I usually make...

Thanks for the feedback guys. To be honest I'm wanting to for more of a smaller batch so I can experiment and not 'waste' as much ingredients. Plus it will be easier for me to store smaller equipment in my apartment

Looking to finally move onto AG, albeit in small batches as I live in an apartment. I was thinking about simply fermenting in my 1 gallon dj and wanted to get some opinions on this pot for BIAB: http://www.ikea.com/gb/en/catalog/produ ... #/40129727

I want one! Wonder if I could fit a kegerator into the seat? :lol: http://www.youtube.com/watch?v=uW-yAZMoC6c

Cheers johnny, I have gone and bought myself 2 'cubes' :cheers: @calum - what would be the best / usual way of transferring from cube to FV then bring up to pitching temp?

Aah OK. So this would even help with clearing. what about bringing up to temp before pitching? maybe use a brew-belt before syphoning into FV and pitching?

What about remaining sugars? I presume the only thing that 'falls out' is anything that would normally clear before bottling anyway?