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I had a bucket of dark malt extract which had sat at the back of my cupboard for 15 years undisturbed, Covid came and our south African government locked down including alcohol. it became impossible to buy any brewing equipment so I found myself putting a brew together with 2.5kg of this, a kilo...

great thread and I completely agree with the sentiments expressed here. I have been using the BIAB system since I started in 1979, never had the interest in changing as I get great results. since joining this forum I have picked up a few ideas such as lautering, I have also dispensed with the...

I did biab for years, no problems, keep precise temperature control with the use of agitation, I used the bag suspended on a geared motor attached to the lid of my 40lt boiler (initially used a windscreen wiper motor but have since changed to a small 220v geared motor) I have a custom made...

I also have a simple bare bones system, started with biab but hung it from a windscreen wiper motor bolted to the lid with a frame connected to the shaft underneath, I use this to keep the water circulating and even out the temperature which I control via a 25A solid state relay and temperature...

no this has worked for me for many years, started in wine making in the late seventies this was the used method so just continued to use it for my beers, the lemon juice is to increase the acidity, if you were using malt it would naturally be acidic but tap watercan even be alkaline. the...

never done anything else, a sprinkle of sugar a few drops of lemon juice a day before brewing. nothing weird has happened to any of my brews.

if it is sweet be careful not to restart the ferment and end up with over carbonated ale or exploding bottles.

I know what you are experiencing, I emigrated from the uk in 1986 after 8 years of brewing and got back into it in South Africa 3 years back and can see the changes in technology. I have learnt a lot from this forum, in respect of brewing methods, especially getting my brewhouse efficiency up...

I once found a wild hop bine, picked them all and froze them in bags, used them for dry hopping, they produced some of the best ales I have made, a chew on one will tell you what to expect. good luck

I purchase my glycol from a vape outlet, it is used as a base in the fluid, it worked out the cheapest source here in South Africa.

hi during my wine making days I always froze all my fruit before brewing, it breaks down the cells of the fruit and helps extract the juice.

at the end is the operative word, I mentioned that the yeast activity is high when the protective nature of yeast is operative, when the yeast activity dies down there will be no protection that is usually when ales get contaminated. the other period of contamination risk is before the ferment.

I have a simple setup a little bit like you describe, in the past I have used a windscreen wiper motor attached to the lid, I have since changed this to a geared motor but it was sourced at a car boot sale. the windscreen wiper motor was a good speed and easy to fix to the lid via 3 screws. I...

I see you doing be convinced, but just as a last update here is a paper about the subject. it only mentions bakers yeast but most folk would except that as a close relative to our brewing stains.

definitely have no intention of trolling, read this article, I could find a dozen on the same subject. https://scholar.google.co.za/scholar?q=antibiotic+production+in+yeast&hl=en&as_sdt=0&as_vis=1&oi=scholart#d=gs_qabs&u=%23p%3DH0oQlkxR-QIJ I have worked on this principle all my brewing life...

where do you think penicillin comes from? it originated in a form of mould, which is also a fungi as is yeast, do a bit of research you may learn a bit, there are many types of antibiotics most are deliver from either fungi or bacteria.

no it is quite correct, like many bacteria they have to defend themselves against other organisms, do some research if you don't believe.

let it be, try it once it is ready for drinking, if you enjoy it good, if not I suggest you make another ale with low bitterness and open one of each and poor together to balance out. just a suggestion, your extra bitter ipa will last a long time at that gravity but you will have to be patient.

when you start a ferment there should be plenty of air in the wort as test should start working in an aerobic condition, this then produces a small amount of glycerol, your error may have just increased the glycerol content of your ale, this should only improve the mouth feel of the finished...

yes that is the convertion factor. sorry about the error couldn't go back and correct the error after accidentally hitting the post reply button, the output power is around 75 to 80 percent of the input power so for a 1/10 hp compressor the input power will be 100 watts for 75 watts output. the...