Recent content by BegginerBrewer

Ok cheers, its running around 21-23 degrees celcius.:mug:

naa, its a irish stout buddy.:mug:

Hey guys, Is this normal? I've just had a llok at my fermenter and i was greeted by the smell of bannanas when i opened the lid. What caused this and is it something to worry about? Also there is a few white floaty bits, dont think its an infection although there was these white bits on the...

Thanks;)

I was thinking of using the regular 8 gram injector kit or isnt this powerful enough? If not i wont bother and just stick to normal carbing, what type of sugar would you recconmend for bottling? Ie; honey, dextrose, table sugar or DME?

Right i have 5 gallon plastic bucket and i was hoping to rack it to the barrell and force carb. Along the lines of what you do in a corny if you get what i mean?

Hey all, Would it be possible if i could force carb my beer in my barrell. Ie: connecting the co2 injector up and just leaving it pressurised along with a bit of sugar, basically like force carbing in a corny but on a smaller scale. Thanks.Josh.:mug:

What? You must have brewed up a nice batch recently:D

haha, thats good:tank:

Right then, another fortnight in the airing cupboard, then a taste test. Iv'e already tasted abit today as i didnt quite have enough to fill a little bottle up so i have a quick test now and then. But so far it is pretty drinkable as it is:mug: Also what does RHWAB or whatever mean?:off:

Hey all, I bottled my beer around 1 week ago, added all the sugar and they have carbed up. When should i put them in a cold place? I was thinking of putting them in my conservatory where its around 7 degrees celcius.:mug:

Ideally you need to get that yeast in there asap or too much DMS will build up. Although i sometimes leave it for long periods of time without any off flavours so you should be ok waiting till tommorow for a bigger bucket;)

Ok guys i understand, ill drop the temp, although its in my airing cupboard and i carnt really control the temp. I'"l have a look in abit as im a little tied up again.

Ok thanks, found one on the laptop. Its pretty handy;)

Few!! Just got it to re ferment! Raised the temp and now its bubbling like a bad boy, no krausen yet though;( ill post up the recipe in about. Half a hour little busy at the mo;)