Recent content by mther

I agree, it will be fine

How much sugar are we talking about?

You were right, the beer came out great! Thank for your reply!

Thanks rossi. The 100liter will be my boil kettle. I will probably use a gas hob for that. I think it will be slightly more efficient than using an element?

Here they are. I just brought home the 2 black kegs. They are 50-50-100 liters respectively. The black ones are das plus kegs with pu (polyurethane) coating, cfc free. The one will be used as a mash tun so my question here is, do I add more insulation or go with the trial and error method and...

Or maybe have a 50L HLT, 50L mash tun and 100L kettle. This way I will be able to brew more than 50litres since I can add more water with sparging. What do you think?

Ok guys, it will not open!!!! Lol Anyway I don't need it to use as keg, so I will transform it and use it as a HLT! I am also thinking of buying two more 50 litres each for mash tun and a kettle. How many litres do you think i will be able to brew if i have a 100l HLT, 50l mash tun and 50l...

Hahaha thank you but I already watched this video but the damn keg wont open! It is too tight!!! :)

Hi guys, I found a 100L sankey keg, same DOB as mine, 1986, and I would like to ask your opinion in what to do with it. Its a european keg, so it is kind of complicated to open it, i guess maybe it is because it is too old. I released the co2 yesterday and was trying to open it using a hammer...

Cheers pal! Let us know how it goes :)

You should move to secondary after fermentation finishes, certainly after a week depending on the beer type. However your beer will be fine, don't worry about that. You will still get that foam for the next couple of days. Next time listen to your friends :)

HI guys, I brewed 5 gallons of Black IPA 2 days ago using the muntons IPA kit and some dark grains which were soaked in 1.5 gallon water overnight to create the black colour. I rehydrated the yeast in 200ml water @27 celcius for almost an hour. Day 2 today and I can smell the cheesy sulphide...

Beer was bottled yesterday and had a wee taste from the sample I got for the gravity measurement. i have to say that it tastes wonderful a bit bitter chocolatey with aweet aftertaste and has vanilla and smokey aroma. Cant wait to taste it after priming. Thank you all for your advices!

Thank you guys. I soaked the nibs in a dark rum. The fermentation is finished after 7 days so probably tomorrow I will transfer to a secondary and add the rum soaked oak chips and cocoa nibs in the fermentor. I will use a muslin bag for the nibs and nothing for the oak chips. I will leave them...

Thank you! I will probably do the same... just leave the beer in the fermentor for a couple of weeks to get a bit clearer. I will have back problems if I do the cold crashing by moving the fermentor inside out all the time:)