Search results

Yes, you're right there. I think I'll stick to my picnic box, this job can be as easy or complex as you want I think. Thanks for the very detailed explanation anyhow.

Janx, can you explain "use a pump to recirculate the mash"? I use a picnic box masher in Cheshire, England. Thanks

I made a boiler with two 2.4 kw kettle elements. Two switched on to bring to boil quickly, then one to maintain a rolling boil I find that until the oxygen has been driven off in the first few mins I have to watch it closely, but after this I have no trouble keeping wort in bin. I use approx...

I mix the priming sugar into the wort in the bottling bin then bottle, it works well for me.

I just spread it on the veg plot, if no bare patches just mulch standing crops, you should see the crops and the worms. The chickens like a small amount as well.

I have some experience with a Mini Brew plastic conical. Before I use the dump valve I give it a squirt of bleach, wash after a while with water then operate the valve, then another squirt of bleach. The same applies to the sample/run off valve. It has not happened to me but I can see these...

Janx, I have a hop filter in the bottom of my brew kettle, I let the wort pour into a bin for cooling, then into the fermenter for aeration. I've not heard of hot side aeration, so would it be better to cool in brew kettle to avoid this. Is this hotside aeration a very big problem?

I ferment in my garage which at the moment is about 6c, I control the temp with a heater band & a home made cosy which slips over, which does seem to keep temp within optimum. It has the thermometer on the front so it's very easy.

It seems very good quality hard plastic.

Yes Witbier, It is easier, just dump the crud out of the dump valve, primary & secondary in one tub with thermometer on the front. I bought a Mini Brew 8 from Alternative Beverage, holds my batch of 5 uk gals OK. I think it's 6.5 US gals. I've done about 8 batches in it.

Can't believe the stuff you chaps have over there, amazing. Brought a conical fermenter over to England on the plane, managed OK thro customs etc, was going to cost over $200 to ship, I wouldn't have one otherwise. Have just converted a picnic box masher the hard way.

I've never heard an American pronounce it as a Liverpudlian does the "o" in word is said like the "e" in echo. It's not a British thing either just a local Liverpool dialect. I suppose you have to hear it to appreciate.

If you meet some one from Liverpool England, they would pronounce word as werd! The same applies to wort. Maybe it started here?

Thanks Tree House, very accurate.

In England we dont measure in cups, can anyone tell me what weight a cup is ?

I just bought some small bore copper pipe and wound it round a fomer, place it in the wort and it takes about 30mins to reduce temp. Simple to do and cheap.

I agree mainly with the above, but I use a hydrometer only after cooling & before fermentation just as a check on OG. After that I've no use for one.

Not used them myself but we can get crown caps & cappers for champagne bottles in UK now, the bottles are certainly easy to get at no cost.

I use a conical fermenter brought over from USA to UK, it makes the job a lot easier just dumping the yeast out of the bottom. Any one use a conical?

Thanks for that, I usually fill my bottles with chempro or similar until required & then swill them twice with tap water with never a problem, but with this talk of dishwashers thought it may be easier. Back to the sink!