stu
Regular.
I've got far too much brewing and still little to drink (I think this appears to be common)
More updates - Ribena wine, WOW coming on, Stout in Secondary and Zider bottled
Latest update here
viewtopic.php?f=21&t=36529&p=369660#p369660
Nothing much, just a few updates and some gravities to report
viewtopic.php?p=364709#p364709
Stu brews a Stout
viewtopic.php?f=21&t=36529&p=360008#p360008
Why isn't the lager fizzy?here
viewtopic.php?p=359812#p359812
Ikea furniture and Cider here
viewtopic.php?f=21&t=36529&p=353536#p353536
Cider and WOW brewdayhere
viewtopic.php?f=21&t=36529&p=352574#p352574
So here's the original post.
More updates - Ribena wine, WOW coming on, Stout in Secondary and Zider bottled
Latest update here
viewtopic.php?f=21&t=36529&p=369660#p369660
Nothing much, just a few updates and some gravities to report
viewtopic.php?p=364709#p364709
Stu brews a Stout
viewtopic.php?f=21&t=36529&p=360008#p360008
Why isn't the lager fizzy?here
viewtopic.php?p=359812#p359812
Ikea furniture and Cider here
viewtopic.php?f=21&t=36529&p=353536#p353536
Cider and WOW brewdayhere
viewtopic.php?f=21&t=36529&p=352574#p352574
So here's the original post.
Stu attempts a Canadian Blonde and makes a mountain..... said:Firstly, I'm probably putting this here more for my sanity than any other reason, but please feel free to add your comments or muse. Recommendations on new music for instance is always welcome. I like everything from Jazz and Classical through to pop, funk, disco, rock, metal and have even been known to enjoy rap. I'm not a great fan of dance or house.
Anyway, I digress.
Saturday before last (23rd Feb), I ventured open the tin, warmed it up, added 1kg of brew enhancer, warmed it up again, added some water and topped it up to ~23L. OG was 1042, exactly as expected. Starting temp was around 22c.
Decided that because it was next to the boiler, it should stay at around that temperature. How wrong I was. By Sunday evening, it had dropped to 18c so quickly ordered up an aquarium heater and bought one of those flexibucket thingies from Asda for £3.
By Wednesday, I had the temperature back up to 22c and eventually it crept up and settled at 24c and bubbled ferociously.
I thought it was a bit hot, but the instructions say 21c-27c so 24c is pretty much in the middle.
Fast forward to Sunday night where the gravity has now reached 1008-1006. By Monday, it's settled to 1006 and the same on Tuesday. I'll leave it to the weekend before I decide what to do next.
So as I put in another thread, I'm not sure what to do next. To put it through secondary fermentation, I'll need to keep it (apparently) at 18c. I'm not sure my heater will go that low, but the house is too cold to ignore it. I'm a bit loathe to move the stuff - with the exception of the kitchen, it's carpeted throughout and SWMBO is already sweating (and it was her idea!)
I think tomorrow I will start on my second lot - a Pear cider. And if all goes well, I may well then start a stout as mentioned in another thread.
In case you are wondering, I have 3 FVs and a pressure barrel. Not to mention 2 food grade 30L water containers which are more than capable. And some bottles (although not enough yet - I have someone offering me 30x500ml PETs and someone else offering 24x500ML bottles which I need to go pick up).
I guess my first question for anyone who actually wanted to bother reading thus far is......
If I bottle my lager, what sort of sugar should I prime it with? I have some regular white sugar, caster sugar and a few different brown sugars.