Search results

Cheers hopping mad, sounds like it will be ok then

Hi Clive, thanks for that, is there a generally accepted peak conditioning time for different types of ales? I have heard that some darker or stronger ales it can be 9 month or more before they are at their best. I didn't know hoppy ones peak earlier, that is interesting - but then very hoppy...

Hi There, My question is about how important is temperature control once a beer has been conditioned for a few weeks; I know this is key during the fermentation stage and second fermentation, and probably early stages of conditioning, but what about when it is settled down and aging? I'm...

That's interesting about the wort maybe not being mixed properly, I thought I had done it thoroughly - but will look out for that in future - I must say I was surprised at seeing only 1.0395 at the start, (it was brewed to 23 litres) The only thing I did differently to normal, was to put the dry...

interesting thread and responses - I've got a similar concern at 1.012 after 12 days fermenting - not sure if it might be stuck or just because I put an extra 0.5kg of dark spray malt in, on top of the usual 1kg of brew enhancer. Posted a thread about it, then saw this one also - interesting to...

Hi there, My latest brew, after nearly 2 weeks fermenting, has reached 1.012 on todays hydrometer reading, was planning to bottle at the weekend, in 2 days time fermentation seems to have stopped, with the airlock bubbling only intermittently now, so I don't see it dropping much further after...

isn't that a bit like saying never understood why people like bitter beer? It's all about balance isn't it - and everyones taste is different

I've never wanted to draw any off the barrel till it's properly ready to drink, as I didn't want to make it go off early, but it seems like a lot do, from reading other peoples messages. Perhaps as long as air doesn't glug through it's ok to do this? I used to drink it after conditioning 2...

It was an odd batch this one, which I can only put down to the old, and out of date, can of malt, and/or brewing sugar Just finishing the 16 pint barrel, it has some odd characteristics; Sometimes it tastes a bit like red wine, or pomegranate juice, at other times like flat coke, only a little...

thanks Terry, I would have imagined that would not have created a tight enough seal, but will try. cheers,

Thanks will try like this in future - sounds like I was overlubing..... schoolboy error KK :laugh8:

Hi An Ankou, thanks for your reply when you say you've never heard of such a thing - do you mean the rounded/distended bottom, or the leaking seal around the tap? I think I have uncovered the problem with the leak - the seal appears to have been squeezed out to one side a little, and was no...

you could always drill a hole in the lid, to fit an airlock if you wanted to. Whilst not obligatory, it's quite nice to hear it bubbling away and gives good feedback on how the fermentation is going

so one of the barrels has leaked a bit from the bottom of the tap seal overnight, damnit, not much beer loss, but i had to vent some pressure off It seems like the distended bottom affected the shape around the tap a little, and compromised the seal This barrel didn't have a vent cap on it...

I had to put mine in the bath the other day!

Thanks Terry, and hop a long :-)

they are going to be a nightmare to keep steady on the kitchen work top and not stir up the yeast when pooring!

Thanks a lot VW911, that is reassuring. The barrels are brand new, bought in the past couple of weeks and my first time using them. Perhaps we’ll be able to sleep tonight without too much worry :-)

Thanks again for the replies, I’ve just realised also that the 2 barrels I filled yesterday have the vent caps on them, so presumably if the pressure was too high, these would release it automatically? Or do you have to do it manually?

Hi D White, thanks a lot for the reply I'm fairly sure the batches were done fermenting, and I don't think over carbonation is the problem I did have some problems with the first, this was fermenting very slowly, and it was going 21 days by the time I considered it finished, very little...