Hi dudes.

[TheRedDarren]

Just thought I'd say hello, I'm back :-)

Not been on for ages, had a busy few months and also didn't have a kitchen whilst we put a new one in, so no brewing for ages.

I'm back on it now though.
Did my new pale ale entry for this years Welsh National and UK National HBC's last week and it's already looking mighty fine!!
I used the Vermont ale yeast that I see a lot of you good chaps are using, one quick q, what temps are you fermenting it at?

 

[Chippy_Tea]

Welcome back RD.

 

[Hoddy]

Hey dude nice to see you back.

I too have been away because of various job pressures and construction projects have been diverting my attention. As well as other plans and things.

But starting to get back into it. Including bottling my SMaSH entry tonight.

My fermentation profile for Vermont I use is :

16 degrees - pitching and first 4 days of active fermentation
18 degrees - next 3-4 days
20 degrees - finishing fermentation and diacetyl rest.

I'll be up for a swap when your back into the swing of things.




Sent from my iPad using Tapatalk

 

[TheRedDarren]

Ah nice one Hods, I pitched at 21 then raised to 22. Should be fruity!!

 

[MyQul]

Welcome back TRD :hat:

 

[IainM]

Welcome back.

 

[TheRedDarren]

Thanks dudes.
Have I missed much?!

 

[Leon103]

Welcome back.

Don't think you have missed anything. We have all made beer and we have all drank beer.