Recent content by JamieGalea

I use plastic fermenter, shape similar to a bucket.

Hey guys, What is the best option to use with an inkbird controller, a fridge or a freezer as a ferment chamber? I currently run a fridge but thinking to add another one.

Hi I have had exactly the same problem in my last 2 batches...... Did you find what was the cause and the solution to it? I would appreciate if you share it with me because it is literally what has happened to me. Thank you.

Will try it out iv got like 3 bottles left from this batch :)

Im in Europe Malta and there is no brew stores here unfortunately. I buy everything online. Never found from where I can starsan, maybe u should try the bleach technique to sanitise.....

I buy grains. This was an AG recipe/method. Keep them in sealable jars when there is anyleftover and usually it is new as I buy packs of 2kgs.

I submerge in oxichemipro solution leave for a while there like 20 mins then i rinse them with almost boil water from the kettle and hang them to the bottle tree. Then bottle and sanitise caps and seal. Maybe a mild infection which is growing overtime..... i dont really get it but the effect is...

I batch prime, dissolve sugar and stir it gently. The thing is lets say over 30 bottles opened perfectly and then i left these 6 bottles there and now i noticed it has been a while and thought to finish them off. These 6 one by one are all doing the same thing unlike the first 30...

Maybe.... i had a couple before that were infected as initially there was an aftertaste so i knew it was infected and after a while it was awful. But this one is different story but maybe could be the case that there was a build up after some weeks because it has been 3 months since bittling...

Hi everyone, I ve made a batch like 3 months ago. All was fine but now I noticed the last few bottles left from that batch, when opening the bottle it gushes and does not stop foaming as if it is infected. I would say as if infected because all the other 30 bottles or so did not gush and the...

19 days.... To be honest i just put the temp up a bit and from 1025 it went down to 1023 ... im planning to bottle saturday. As it is I have an abv of 3.7% , it tastes good and cleared too so it would still be a nice light beer but im hoping it would maybe go down that little bit more by...

1 - Gravity is measured by a hydrometer 2- agreed, did this recipe before, had no issues 3- this is most probably the cause and it seems like there is not much one can do but learn from mistake.

I would say it was mashed on the higher side for most of the time 30 - 40 mins If there is a lot of unfermentable sugars i dont see much to do, i will try to ramp up temperature for 2 days as it has been fermenting at 60f

Do you think adding sugar can restart the yeast bringing alcohol up ? Or it might make the beer even sweeter ?

This fermentation started very slow 48 hours zero activity then started. OG 1051 day 16 FG is 1025. Dry yeast US 05 Grain Bill - 7.7lbs pilsner 3.5kg 2.2lbs vienna 1kg Taste rather sweet I would say the job is not done. It has a smooth taste and no funky after taste but...