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  1. Simonh82

    Force carbonating in 5 litre mini keg

    Any thoughts?
  2. Simonh82

    Bunging the fermentation vessel to avoid oxidation during cold crashing

    Sorry I didn't update this. I've been bunging the fermentor for a while now and it has been working well. Although the fermentor isn't pressure rated it doesn't seem to suffer from the vacuum created inside. The only issue is that to drain the fermentor into the keg I need to crack the seal...
  3. Simonh82

    Force carbonating in 5 litre mini keg

    I currently keg my beer but always brew extra which I bottle for my father in law to keep in his good books (and because he lets us live in his house rent free). I've just bought a couple of 5L mini-keg growler type things with a plan to set him up with the kind of set up in this link. I've...
  4. Simonh82

    Bunging the fermentation vessel to avoid oxidation during cold crashing

    @eric19312 How did things work out when you bunged your fermentor? I'm about to start cold crashing and I'm trying to decide between bunging and seeing if I can attach some kind of co2 filled container.
  5. Simonh82

    phenolic lager yeast?

    Did you use chlorinated tap water?
  6. Simonh82

    How to get rid of/kill yeast?

    You need to add potassium sorbate, then wait a day and back sweeten. PS stops yeast reproducing and fermenting. You can them force carbonate without fear that it will restart in the bottles
  7. Simonh82

    Mash temperature and PH

    London tap water will be too alkaline to get into the correct mash pH. Diluting tap water with Tesco Ashbeck or Asda mineral water (both from same source) is one option. I use my water undiluted but add phosphoric acid to reduce the alkalinity. For 38L of total water I add about 14ml of 70%...
  8. Simonh82

    Bunging the fermentation vessel to avoid oxidation during cold crashing

    I'd be very interested to know how this turns out. Are you using a stainless steel Spiedel fermentor or one of the PET options? I only ever control the air temperature in the fridge and usually chill in a couple of steps, so it probably takes 24 hours or more for the beer to reach cold crash...
  9. Simonh82

    Bunging the fermentation vessel to avoid oxidation during cold crashing

    I did think about using a bladder or balloon but I'm not sure there would be space in my fermentation chamber. I use an under counter fridge and the fermentor takes a significant amount of space. I might be able to squeeze something in the space above the fermentor. It's not pressure rated...
  10. Simonh82

    Bunging the fermentation vessel to avoid oxidation during cold crashing

    Wasn't sure whether to add this to the equipment forum or fermentation/yeast but I guess it's primarily about my equipment so hopefully that's OK. After reading this article I've become concerned about the potential for oxygen pick up during cold crashing and wanted to get people's opinion's on...
  11. Simonh82

    How much rice hulls is needed, if any?

    What's your mashing and sparging method? Stuck mashes seem to be more of a problem in fly sparge systems than batch sparge and more of a problem in batch sparge systems than brew in a bag/mash in a bag. If you're using a bag the You should be fine without. If you are fly or batch sparging I'm...
  12. Simonh82

    Mash pH consistently out, could precipitated calcium be the cause

    I am for 5.2-5.3 for pale ales and slightly higher for dark beers. I always take the reading at room temperature
  13. Simonh82

    Mash pH consistently out, could precipitated calcium be the cause

    Thanks Martin. I find the Bru'n'Water spreadsheet an invaluable tool and I'd like to nail this down. Can acids lose strength over time? The bottle of phosphoric acid is about 3 years old now. I thought they were probably quite stable but that was just an assumption. I'll check out the...
  14. Simonh82

    Mash pH consistently out, could precipitated calcium be the cause

    Different markets I guess. It's available in 75% strength in the UK http://www.thehomebrewcompany.co.uk/phosphoric-acid-75-250-ml-406-g-p-2852.html
  15. Simonh82

    Mash pH consistently out, could precipitated calcium be the cause

    I use London tap water for brewing and have always had good success with this. I had a full water report done a while ago and regularly check the alkalinity and calcium hardness values before brewing. I use Bru'n'Water to adjust my water using 75% phosphoric acid and usually calcium sulphate...
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