Recent content by agentgonzo

🤣🤣🤣 Love it. So many people on my other forum quote Charlie as if he were God without actually understanding what he's saying

You wouldn't. I was explaining why you don't want to splash (even though you get foam). Sorry if that wasn't clear But I don't use a bottling wand. I fill direct from the tap, but without splashing. Any O2 pickup from the beer sliding down the glass gets used up by the yeast during bottle...

The podcast is a good read. When talking about capping on foam, he (and maybe someone in this thread?) talks about bubble size and "capping on foam straight from the (non pressure) fermenter". I've been doing this for years so here is what I've discovered. When reducing the O2 in the bottle...

I just happen to be drinking a bottle from my third batch of this, brewed in April. Still a lovely beer. Really strong raisin flavours coming through, and the aroma even you crack the bottle in like nothing else. 🍻

This exactly describes what I have bottling directly from the fermenter.

If you require this flow rate to prevent O2 diffusing back into the bottle, this implies to me that O2 can diffuse through other gasses at 50ft/min, which is roughly 1ft/s which seems a crazily high speed. (I may have some physics wrong here).

I've always wondered about whether you could use dry ice to bottle carbonate a beer in 24h. Most of us don't have the ability to buy or store it. I'm keen to hear how you get on

I think they've stopped making it. There website doesn't list it anymore 😭. This was the best beer they've ever made IMO

Room temperature.

I've been following this thread for a long time. As a result of the suggestion for using Ascorbic acid, I did a comparison. This photo was taken with a flash which makes them look more different than they actually are, but the results are easy to see in daylight. This isn't a hop forward beer...

Nice! I might give this a go as I keep burning my fingers! "and wallah". It took me a while to figure out what you meant here. It's spelt "voila"! 😂

There is a copy of this recipe on the Grainfather community for those with a grainfather. https://community.grainfather.com/recipes/220020 I brewed it in August. Even out of the fermenter when I bottled it out tasted special. We opened a taster bottle last weekend. It tastes AMAZING. Mine came...

From what I have heard, people say not to stir the mash as then you get a lot of the flour out of the grain which can settle at the bottom and cause a stuck mash. This is probably if your manifold/false bottom is not very good. I always stir and have never had a problem since I modified my...

I use whole hops when brewing. Always have. They seem to be the norm in the UK, whereas it seems to be the norm to use pellets in the US. I prefer whole hops for the similar reason that paulthenurse mentioned - ingredients are less manufactured. Anyway, you can easily make a hop filter (I...

Am I the only one that adds them both at the same time? I preheat my MT, then open the tap on my HLT when in gets to strike temperature. I throw/spoon/pour the grist from the hopper (bucket) into the MT where the hot water is landing and mix in with a paddle until I've used all the grist. I keep...