Recent content by venquessa

I came here to see what others were doing for a HH13 clone. Your summary of the beer struck me a little. It's definately NOT a boring, tasteless Euro lager. If anything it's a hybrid between an IPA and a Euro larger. It is, to my taste anyway, quite heavily hopped. Not that bitter, quite...

Not infected, just opened it to check. Healthy looking yeast rafts/bubbles floating about. Maybe it is just degassing into the headspace, but... why don't my other brews do that for weeks like this one. The others usually slow down after 3-4days and stop after about 7 or 8.

I brewed a "Better Brew" kit (Mild Ale) over 2 weeks ago and it's still bubbling the airlock! It will be 3 weeks in the barrel on Sunday. Never had one go this long. The first few days it had an inch of krausen and bubbled every few seconds just like all my other brews. When it calmed down...

I find it very difficult not to pour or syphon the cold break rubbish from the bottom of the kettle into the fermenter. Would using a coffee filter paper filter too much out? Any other suggestions for keeping the finer sludges out of the fermenter? (I'm not talking about bits of grain or...

Well as I forgot to order my crystal malts and have to wait till Monday for them. I put a 6 litre batch with 1Kg of Mavis and 15g of Challenger/Williamette on to brew, just to see what it's like. I expect it might be quite boring and bland, but we'll see. I can try the proper 10 litre recipe...

I just got 6 x 5 gallon paint strainer bags for £8.50 ($18 ish). How long should I (or do I need to) keep the grains in the sparge water?

Larger bag... I think I can find 5 gallon paint strainer bags on ebay. 500g cyrstal was a mistake. I normally use 500g in my standard irish ale recipe that I drink pretty much constantly. But... that's for 5 gallons. So 200g crystal should do for 2 gallons/10 litres.

I'm tempted to try the following to see if it will work.... 8 litres of water @ 65*C Add 1.5Kg of Mavis Otter Crushed in 3 strainer bags (my bags only hold about 500g) Add 500g of Crystal Malt in a strainer bag Put the lid on and leave @ around 65*C for 40 minutes. Remove bags and place...

Well, the trip in March didn't go so well, with high winds the whole week there was no flying. Plenty of Cruzcampo though. I returned back out again on the 5th of May and struck gold. 5 out of 6 days flying. :) Here's the video: http://vimeo.com/42073254 Watch in HD, full screen with the...

OG was 1.048 I think. FG, never looked, but it's definately not sweet. I did a d rest, but it might have been a bit too soon as it fermented like crazy for 24 hours at room temp. I used a full 12g packet of dried lager yeast.

My first lager has been in the works for quite a while now... Recipe: 2 gl batch and boil 50g carapils, 50g crystal, 1Kg - Light DME 28g Saaz Hops - 40min 2 weeks primary ferment @ 12*C 4.5 weeks secondary ferment @ 6*C Currently it is fast approaching 2 weeks in bottles. I...

http://vimeo.com/29043723 and http://vimeo.com/23113821

In about 8 hours I'm leaving for the airport, heading to Spain for 6 days of intense paragliding training, then 3 days chilling out in a beach bungalow soaking up some rays and sea breezes. It's looking like 20-23*C and sunny, sunny, sunny, out there at the minute :) Have I made you...

My lager experiment no. 1 has had 12 days ferment at 12*C + 2 days ferment at 20*C + approaching 2 weeks lagering at 4-6*C. I am heading on holiday for close to 2 weeks. I figure if I bottle it on Thursday night, it will have had nearly 2 weeks in bottles by the time I return. Making it at...

If the temperature controller is worth it's salt, it should have an anti-chase/anti-osculation delay circuit. All good aircon units and all good boilers have them. Basically it prevents the scenario where by: Temp hits trigger. Circuit shuts off cooler/heater. Temp immediately drops below /...