Recent content by Bermed

Okay good to know. I'll make sure to insulate it then. The room essentially swings with the outside in the summer. It's an old drafty house.

Thanks for the suggestions guys. I haven't brewed a Saison yet and I think it's the best way to go as well. If the tempersture does drop 18 Celsius for example, will that produce a bad result? I know it's dependent on the yeast and the temp range, but just incase it gets cooler.

I'm looking to brew a light easy to drink but tasty pale ale or high temp Lager (I don'y have much control over the temp 20-24°C typically in the summer). It'll also be an extract brew. Any suggestions would be appreciated. I've looked and haven't really found what I'm looking for. Thanks...

Just brewed the extract version last night! Thanks for posting the recipe. I'll post the results.

That was going to be my next question, is it worth trying to reuse this batch of yeast. I think I'm just going to pass this time around and wash the yeast from my next batch. Thanks for your help.

I was told by my local brew place that I should re-use the yeast from the secondary fermenter but now I'm reading everywhere that I should have used the yeast cake from the primary. Can I still re-use the yeast leftover from the secondary?

Here is an orifice chart that you can reference for the right size of hole to drill.

The soot is a result of incomplete combustion which sounds to me like you are not getting enough air actually. What is the btu/t rating of your burner?

I'm sorry but this statement is completely false. I am a Red Seal Certified Journeyman Plumber and Gasfiitter. I no longer work in the field as I now teach the Plumbing and Gasfitting Apprenticeship program at a local college in the city. Natural Gas has larger orifice as you need more...

Well I've decided to go with a different kit for this experiment. Instead of liquid wort in a bag I went with a pale ale kit which I will have make the wort myself. Go big or go home right lol. The reason I got into this was to experiment so why wait? I'm still undecided which route I will...

So would you put the zest into a "bag" and soak them after the flameout and remove before putting them into the primary fermenter? I like your idea of going fresh and would tend to agree it would probably give you more flavour.

Can you also get lime peel as well? As for the hops, I'm just not there yet. IT will be my second batch. This kit comes with the liquid wort and you simply need to add 8 liters of water. Where or how would be the best way to calculate the weight replacement?

How would it work if I bought a kit? The brewhouse I use requires me to add 8 liters of water. Could I boil lemon peels in that 8 liters and then add it? I'm not sure I'm ready to go the full brew yet. I have to admit that I'm a little intimidated by the full process.

I'm about to bottle my first batch tonight, a nice Dark Munich Lager that looking pretty darn good might I add! I'm already thinking of my second batch that I want to start next week and my wife (yeah I'm blaming her, even though I still like it) has requested a nice light lager and for it to...

Well I figured I would let you know that somehow the head on the wort has risen back up to 6-8" again. I wonder if that had to do with the temperature change from when I added the additional 8 liters of water? Or would that be cause by the yeast? (I've always thought the yeast would...