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Great. Thanks for the help.

Hello all, I'm trying a different yeast strain and doing a "sort of bohemian Pilsner". When I say sort of its because I can only get my FV down to 7 degrees for the lagering stage. I primary fermented to the desired gravity then moved it to another FV to "lager" 14 days. Question:Will this...

So you think 20 degrees would be ok?

Hi all, I have no cold room in my brewery and just wondering has anyone seen results of ageing beer in oak barrels at about 20 degrees? A general consensus is the ideal temperature for ageing in barrels is about 10 degrees celsius but alas I can't get my cellar down to that temp. Many...

Sort of thought maybe the yeast would not last. But seems obvious now. A no brainer by my part. :-p I've read the temperature should be around 16-19 degrees Celsius in the store room. Does this sound right? Thanks

Hi all, I want to start experimenting with ageing in oak barrels. Do I stay with the standard 5-7 days primary fermentation then pass it straight to the oak barrel or do I need to prime with dextrose as I would for bottling, then pass it to my oak barrel? Thanks,

One more question. I'm using 500L fermentation vessels and I get about 350L to 400L yield per batch. Whats a good calculator to calculate the reused yeast I need for a batch of this size. Thanks,

ok thanks guys..

Hi all, I've checked out the info on yeast washing in my case I use dry yeast (Fermentis SafeAle 04) and was wondering if its necessary to create a yeast starter kit to use this washed yeast in the next brew? Or can you just pour it in? Thanks, Rob

Ok thanks. I've raised the temp in the cellar to 21 degrees with the aircon unit I have.

this is 500L. Small in the microbrewery scale of things :D

Yeah? in what way? Its a very manual brewhouse. Means you have full control over things :D

Here's a few pics. Its a 2.5 Barrel system. Small enough to run it on my own...

Trouble is I do lots of 1500 33CL bottles each time. Bit tricky. Might just separate the celar into two parts. Carbing area with Aircon controlled the other store..

ok. I'll have to plan a new cellar to avoid this in the future. Thanks guys for clearing this up.

ok. But my trouble is I only have one area for both. Will finished beer be spoilt at the same temp as beer in the bottle carbing process?

ok, then I should raise the heat in the cellar to 21 degrees then? As its currently at 16 as I store both finished bottles and the new lot which needs bottled carbonation.. So the finished beer has no problemas being stored at room temp 21 degrees?

Hi all, I've only got space in my microbrewery for one cellar where I do the secondary in bottle fermentation and store my finished beer in bottles and kegs. In winter it gets down to 16 degrees celsius. Will this be a problem? Its my first winter with this setup so not sure if I need to...

In the end I've done nothing. Room humidity is around 70% to 75%. I'm brewing this weekend and will use up most of my grain. Its been stored for over two months. I'll post back with my findings. I've got over 400kg of grain so hopefully its not damaged.

ok... Guess I'll have to play it by ear a little and see how it goes. Man I really hate high humidity. Destroys everything. All my stuff at home books etc get a bashing from it too :(