Recent content by jaja

Doesn't need secondary. Just keg it and purge. I generally store cold but if your cleaning methods are up to scratch then no problem storing at room temp in the keg.

Is a 5 hour brew day, cleaning, fermenting, cleaning bottles, bottling and 3-4 weeks of your time really worth a few bucks on the side?

I reguarly bottle beer directly from my kegs. You have to be very careful though as there is a multitude more places for bugs to hide. I use an empty keg to run cleaner/water/starsan thru the beer line and beer tap/tubing first. I would assume your keg was cleaned in such a manner first so...

Its not that concentrated. A Revvy says he basically does a half half mix and I'm only topping up by a quarter. Think I have it nailed. In the end I'll end up with OG into boiler 1056 Post boil in the region of 1062 IBU in boil 24 After dilution of 1.3g per fermenter x2 (2.64g in...

Ahh got it, should of looked for the gravity into the boil in the brewhouse tab. Still with my planned dilution amount its still few pts short in the OG when diluted.

Well I'm working in litres and each top off would be 1.3g. So just under 4gs post boil and topped up to 5g in total. Might only need to top up my IBU by a few points. I take it when I adjust the boil size down without changing the the scale of the recipe brewsmith takes into account the hop...

Is there a dilution tool in beersmith to work out the IBU's or just gravity? I only need to add a small amount of water to the end result so the 18% figure would be way out for me.

Cheers!

I JUST fall short of fitting a double batch in my kettle and want to make double batches to split into two fermenters to save the hassle of double or two brew days for the same amount. Anyone here do this and what settings do you use in brewsmith to work out the gravity into the boiler so hop...

Carb at the higher end and bottle it in champagne bottles. You will just need some new cheap caps and a $6 bell for your capper. Much easier, stress free and worthy of your better beers.

This was my point, wasn't meant to offend anyone. In fact it was to show how this sort of stuff doesn't exist here on homebrewtalk and people like that in the page linked were the minority. Still it does exist and its frustrating and sad. Its just sad when people use disasters etc to push...

I hope all my American friends here don't share this same point of view that is going viral around the internet currently... :-( Its only takes a tiny amount of people to taint a lot.

Just did two kegs myself. In metric I heat up 100ml of water to the boil, turn it off, wait till it drops to 75 degrees Celsius, add a teaspoon of gelatin, stir in and then simply pour it into the top of the keg. A few days later its clear and a week later its crystal :mug:

I add mine to the boil just before the end. I've never added it to the primary during ferment and haven't had a problem with the gravity getting stalled. Last batch finished at 1004! I like to keep it simple and let the yeast shine, some saisions can be overspiced hiding the true...

2 weeks in primary is not nearly enough time to ferment out a Saison. Mine using wyeast Belgian saision takes about 5 weeks. No need to rack a brew like this either, after that long the yeast cake settles like a rock.