Recent content by eddyfice

Hi, I just acquired a filter (http://www.brewerylane.com/buonvino.html) from a friend who has decided he doesn't want to make wine any more. I have noticed rather a lot of trub (I think that's the word) making its way from my boil-pot to my primary. I don't secondary, just primary for 2-4...

how high is "high alcohol" in this case? I've been brewing some middle-strength (OG 1060 FG 1015) brews... Have been wondering if I should re-yeast at bottling as the conditioning hasn't always gone as well as I'd hoped.

Thanks man, much appreciated. Could you detect diacetyl in the 1-week bottle?

how long do you leave them in the bottle afterwards? (sorry but I am trying to track down the cause of a certain diacetyl problem I'm having and thusfar your technique is identical to mine :D)

do you bottle prime/condition, or use force-carbing?

Hi; I'd just like to add that I've been having the exact same problem re: priming + diacetyl. Tried the beer from the secondary and it tasted amazing flat; was a butter bomb a week after priming + bottling. I've ruled out infection as a cause through some over-the-top sanitisation, and have...

Hi; Can I ask what ambient temperature this was at in primary, and whether you saw much CO2/bubbler activity after the 7th day? Also, did you check the gravity after a week, and what was it? I'm trying to "debug" my brewing processes. Thanks!

oh and fwiw, I'm not throwing out this brew. Still plenty good for my newbie efforts. I'm also thinking that late additions in the brew might be roughly equivalent to dry-hopping, in the sense of "less alpha-acid, more high notes". This celery note definitely falls in the latter category.

hi guys. found this thread after googling for "fuggles hops celery". I might be able to shed a little light on this: I recently (5 days ago) transferred an IPA I've been brewing to secondary, which on tasting the sample from the hydrometer flask had absolutely no kind of celery taste to it. I...

You are of course absolutely correct; my apologies. And to make matters worse I typoed Litres as gallons in my half-cut state. D'oh!

a willing victim :tank:

Point noted, and whilst I said ASAP, the point about an impasse remains. If flavor (not cost) has reached a wall in terms of improvement, I will move on to something more complex. I'm really just jonesing for a taste of home (http://www.abbotale.co.uk/), and I think this is the only way I'll...

I was just about to post another question re: primary ferment time + autolysis + 2 weeks + OMG I'M CONFUSED until I searched around and located: https://www.homebrewtalk.com/f13/primary-ferment-length-vs-autolysis-questions-63907/ So I will now proceed to RDWHAHB. Even if it does smell...

Yup, sure am. My kit told me to :mad: In the absence of sage wisdom, I am but a sucker for the instruction leaflet. Thanks very much; I have located a room at a lower ambient temperature (20C -- it's summer :() and will attempt an all-malt (no simple sugars) recipe. I know this flies in the...

I think you mean a 22.73L batch; the "5 Gallons" quoted by many as the "average" batch is Imperial Gallons -- the 19 Gallons you cite would be US Gallons. I'm not being pedantic, I just want to give you a nice heuristic (5G Imp = 23L) for future reference since you're helping me :D Hermit: I...