Recent content by MON5TER

Well it’s just over a year in the bottle. After the initial addition of cbc1 the bottle (PET) firmed up a bit but not enough. I left them for a few months. Then I added a bit more cbc1 and popped in a carb drop. This seemed to work and in 2 weeks the squeezability of the bottles was just right...

This looks great. Would love one. Thank you Inkbird!

Australia! Where we measure temperature in Degrees Celsius... Like in the photo 😘

Set up and Grains conditioned and milled Saturday evening after dinner. Sometimes before. Sunday Brewzilla heat on at 9am. Have a cup of tea in bed. 10 to 10.30 mash in. Clean as I go. No chill, so usually in the cube and all cleaned up by 3pm. Not often any longer but depends if all goes to...

Melton no rinse sanitiser. The stuff from the supermarket for kids milk bottles. Leave overnight and tip into the next bottle. I have 5 to 6 bottles at a time in rotation.

I’d love one of these. Never used a meat thermometer in a bbq and being a Pom in Oz…. This could stop people thinking I burn everything!

Update…. There was 1 bottle that had firmed up and carbonated. I thought it would be an infection and maybe it was but…. I chilled it for a couple of days and it’s…. Delicious! I need to save this batch! So, 2 weeks ago I put a sprinkle of CBC-1 yeast in each bottle and made sure they were...

Similar happened to me with the wort from an imperial stout. Lost a few litres before I got a good seal around my thumb in the spigot hole. That was a few months ago. Another week or two and I’ll take my digit out and bottle it.

It’s strange. It fermented ok and dropped out in a temperature controlled fridge at 32c. And only 2 weeks on the trube. The taste was there when I bottled. Can autolysis happen that quickly? What do you think…. Down the drain and try again?

After nearly 2 months in the bottles there is zero carbonation…. Taste is a bit smoother. Still marmite/vegemite and strong roast flavours. Still overpowering but it has definitely mellowed a bit. So…. What to do? 1. Down the drain and make a new batch. 2. Get some CBC-1 yeast And add a few...

I can taste the difference with my grain crush. But I was told licking the mill wheels is stupid and dangerous…..so I can’t taste it any more.

Bottled mine today after 3 weeks on Voss Kveik. Has a very strong and rich taste. Almost over powering but also... it tastes like vegemite! I love vegemite and marmite but in a beer, not so sure. And after only 3 weeks in the fermenter at 32C. Well, it’s bottled now with 1 carb drop per 750ml...

Was one of ‘those’ brew days yesterday..... Clumsy as, sprayed wort all down my legs when the recirc tube popped out during sparge (I run it through a hop sock to filter grain bits out while I sparge and heat) Missed my OG by 20 points. Don’t know why. Mash was thick but not too thick. Recirc...

Just turned on the Brewzilla to give this a go today. 25c and sunny. Perfect brew weather....

I just plugged the original recipe into Brewfather and scaled it to a manageable 13l batch size for the 35l brewzilla. I’m still new to brewing and learning from every batch. Hope the scaling doesn’t spoil the end result... Planning to use Kveik harvested from an ESB. Will a 1.5l starter be...