Recent content by Terence

Love this stout, this is my second brew of it. 90 litres in a fermenter now. I'm going to keg this as I do with all my beers but once its gassed I'll be bottling all of it to share with mates. Highly recommended.

When my beer works extremely well, I find I keep going back to the keg for a refill before I've finished my glass. When I bottle, the beer conditions very well, tastes amazing and I only take a six-pack or dozen out with me when visiting. I don't generally drink from bottles at home, only one...

OK, denature means destroy character and properties so the only way to optimize is to do all rests at lower temps all the way up.... if I wanted to step mash.

So the only way to make the enzymes work is to go from low temps first and up? Cheers mate, appreciated

When doing a step mash to get the amylase enzymes to work correctly and the acid rest and the protein rest correctly should the mash be started at the higher temps for Alpha amylase as a start, the Beta amylase, the glucanase and the proteolytic stage down the temperature scale. My beers come...

I keg and bottle from my 100 litre conical. I get 4 x corny kegs and 24 x 330ml bottles every 2 weeks. I fill my bottles from the racking port while I am pumping via the dump port through a 1 micron filter to my kegs. I keg condition the beer for 4 weeks as a minimum before putting in the...

G'day all, I live in Broome, West Australia and our ground water rarely gets below 28C (82.5F) and over 30C during the wet season, our summer. I use a primary and secondary chilling system I use a counterflow chiller as primary and then I run the wort through a stainless IC immersed in one of...

G'day Gemadrken. I concur with inline, positive pressure instead of negative will get more consistent flow through filter IMHO. The pump I use is a cheap (AUD$100) mag drive wort pump, it has a head of 3.4 metres and maximum flow of 19 l/min. I use a small peristaltic pump to remove the trub...

G'day Bloke, I don't force carbonate in the conical, I just capture the CO2 the yeasties let go of. When I decant into kegs I pressurize the kegs but because the beer has absorbed a lot of CO2 during its ferment the amount of CO2 required for carbonating and serving the beer is now minimal. I...

I go through 2 or 3 x 1 micron filters for around 76 litres of beer, fermenter is sealed during primary and secondary and beer self carbonated during fermentation). First photo purging kegs and pump with CO2 Second photo pumping beer through filter Third photo shows beer going in beer-out...

I ferment under pressure in a 100L s/s conical. I do get a rotten egg smell (leaking from the lid seal) on my high gravity beers but pressure stays high enough to assist in dumping trub after primary ferment and carbonating beer at same time. Have not had any off flavors yet.

Am overseas right now but will post pictures to show when I get home, I have beer in secondary now and will decant to kegs on 24th this month (October)

I brew and ferment 76 litres each time I brew, when ready to keg I set up 4 x 19 litre kegs with connections between each and filter and pump. I then purge all lines and filter and pump with CO2 and then hook up to outlet on conical stainless fermenter. Beer pumps through filter, into out port...

Mashing

Cheers Pickles, yeah, it's based loosely on BIAB but with a sparge capability. Everything circulates though the centre. Bottom pot is my kettle which I boil and run through my chillers prior to filling fermenters and after filling to clean them. Middle pot is the mashtun and top pot the malt pipe.