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off the self South African brewers yeast, And its working great!!

off the self South African yeast

Jip, now it all makes sense!!!!looks like things that side of the "pond" works a bit different!!! I would also want to spray every thing with industrial strength chemicals if this was in my house!!! DAMIT!! Edit: You should really speak to Monsanto to keep their genetic stuff locked...

:drunk: DONE This thread is about as usefull as the "life of pi".

I would prefer *Morgan Freeman* Have done that too...:D....well 15min boil

:smack: (damit...the whole "concrete fermenter" all over again :D)And I cant believe how narrow minded people are? For the record. This is not my usual procedure !! Fact: tons of threads about "what i have done and not get infected" Fact: Beer's taste is subjective Fact: Beer use to be...

How's about adding something constructive?

I am talking about preconceived notions of what brewing is, and supposed to be. Who learned you how to brew? Is there set rules to this hobby? I was thinking more along the line of , maybe it’s the region I live in, it is well known that some areas has more biological “stuff&#8221...

And have been using the same yeast cake over and over for 4 times now!!! (in a plastic bucket. beer out, other one, in) All just equipment just washed with soap and water. No infection, just good beer thoughts?

or just "whirl pool" it and rack off it then you leave the break behind too...

I have found that in young beer there is sometimes a "nice" sweetness to it, that go's away with time.

seams like many people add some of the extract in the begining of the boil and then the rest at about 20 min?

I think you mean "mash tun" ........a cooler and a manifold (search it on the left top)

take it out or wait 3-6 MONTHS!!

its not done yet!!

I have also had great results with these electrical glands, You can use a washer to make the gland and the cap air tight and the just push the blow of tube that fits inside the gland in (and also tighten if needed)

HAhah......jip South Africa babe!! I get it directly from a "littel" company call "SABMiller"........... you might know it? (SAB standing for South African Breweries)

I was @ 156 constant, but I think the important thing here is that, one can not just decide to one day, "im going to do 20 min mash" it needs to be verified. Or in other word , malt can be mashed in 20 min but it does not mean it will.

Often

So i brewed this week end, and used the iodine test to check for conversion, but it only showed "negative" at about 60min. So I am a bit confused about the new "short mash" techniqes that many brewers use