Recent content by robbo007

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.