Search results

No I've only got standard kegs from crusader and they're not for sale.

Hi everyone Unfortunately I no longer have the time to brew that I used to. I now have an 18 month old son and another baby on the way. My monthly (at the longest) brews have turned in to 1 in the last 2 years. I also invested in some casks and kegs for my wedding which make bottling not worth...

1 If you're worried gently lift the lid and take a little sniff at the top of the FV. Burning nose = CO2 to the top. I personally don't support the headspace issue. You say you have lost a beer to it before but how do you know?

I sparge as I only have a standard FV boiler. Steps are: Mash with 20L water Prepare 10L water ready at end of mash at 70Cish Pull bag and good squeeze to get as much liquid out as possible then into sparge water while first runnings are heating Pull bag again with another squeeze then pour...

It is for me. I'm sure it will turn out a good beer. There are a lot of guidelines for max % of grains in each brew but through my experimental brews where i have pushed passed the recommended range I've enjoyed the end result. Your 0.7kg of black malt is a lot. However, you might enjoy the big...

Be interested in how this turns out. I've got a small amount of oak that I'm tempted to split off a DJ of a batch and try it with.

I've never used munich malt before and don't remember the flavours of the munich dunkel I had just that I enjoyed it. A couple of excerpts from the BJCP style guide: "Dominated by the rich and complex flavor of Munich malt, usually with melanoidins reminiscent of bread crusts." and "Unfiltered...

I don't use bucket in a bucket but what makes you think your mash efficiency is off? What kind of numbers are you getting?

If the heater temp probe is in the wort and not in the water bath the high water temp makes me think the FV temp was lower. If you're worried then just drop the set temperature a few degrees to get it a bit lower. It might take a little longer to ferment out but not that much longer. Sorry to...

Welcome to the forum. First point, don't follow kit instructions they are optimistic to meet the 40 pints in X days claim. Patience is the key. Sunday is my brewing day. I ferment my brews for at least 14 days. If after 14 days the brew hasn't finished or not clear it is left another week...

While trying not to repeat what phettebs has said, yeast can make a big difference to the end product. I am in no doubt that your recipe will produce some nice beer. There are a lot of guidelines for each style some of which have been kind of diluted from the original historical beer e.g. IPA...

Impressive first brew day. Just the waiting game now :thumb:

Looks good. Stress free brewday?

I think I've done enough clones and standard brews now. I feel if I now start brewing the less common beers on my to-brew list I've got reasonable chance of making a decent job of it. First on my list is a lager. I've only ever had this style once before while working in Warsaw and trying the...

Because in brewing beer high efficiency isn't the highest priority and not actually beneficial to the end product. You may get 80%+ efficiency but is the end result better than someone who spends a few more pence on grain to hit the same numbers with 75% efficiency. If your goal is to make...

Decided to crack a bottle of this open tonight. Got another 7 bottles left now. I have to say for my first AG, no temperature controlled ferment and little accuracy with the ingredients it tastes bloody good :drink:. 24 weeks in the bottle and not planning on drinking the rest in a hurry.

Just a good scrub down with extra soapy water should do it. Alternatively get yourself a big bag of cheap salt and throw some in each one give it a scrub round as a degreasing pumice solution, leave for a bit then rinse out. I can't image it will be too difficult to get them clean. Once they're...

I would've said yes as, correct me if I'm wrong, protofloc is to aid the coagulation of proteins. Whereas a wheat beer is cloudy due to either yeast not settling out or being intentionally mixed back into the beer when serving.

Definitely interested to hear how this turns out. I'm planning my summer brews and want to get a few hoppy pales in stock. One will definitely be citra based but when browsing the hops wai-iti caught my eye.

I used it for my Guinness clone and then a week later racked off to use the yeast cake for Effin oatmeal stout. Both have turned out as great stoits. Being my first AG stous however I have no comparison for the yeast.