My first Brew and I am not really looking for advice as I know what I should be doing, but as I say it is my first brew and I am probably going to be a plonker and helpful comments would be very welcome, name calling is also acceptable.
It's Coopers English Bitter brewed with 500g Light Spray Malt & 500g Dextrose. Started at 1.042 and has now been 1006 for two days which means it is already a bit stronger than I was aiming at. Samples that I have drawn off to check the SP have been drunk rather than wasted and I was well impressed with the flavour.
I know I should prime it and do it properly but I am a typical newbie and can't wait! Tomorrow I will start a new batch to condition properly. Today I want to keg the current batch and Gas it, it will be in a Wilkinson Pressure Barrel within co2 bulbs.
Any comments (or advice) on this proposed process would be very welcome. At my disposal i have a hall cupboard that maintains a constant temperature pretty much year round of 14C I also have an empty fridge that when unplugged maintains a constant temp inside of 22C and obviously down to 1C to 7C when turned on.
It's Coopers English Bitter brewed with 500g Light Spray Malt & 500g Dextrose. Started at 1.042 and has now been 1006 for two days which means it is already a bit stronger than I was aiming at. Samples that I have drawn off to check the SP have been drunk rather than wasted and I was well impressed with the flavour.
I know I should prime it and do it properly but I am a typical newbie and can't wait! Tomorrow I will start a new batch to condition properly. Today I want to keg the current batch and Gas it, it will be in a Wilkinson Pressure Barrel within co2 bulbs.
Any comments (or advice) on this proposed process would be very welcome. At my disposal i have a hall cupboard that maintains a constant temperature pretty much year round of 14C I also have an empty fridge that when unplugged maintains a constant temp inside of 22C and obviously down to 1C to 7C when turned on.