Search results

Typically you would do a bittering addition of noble hops at 60m and leave it at that. I've never tried late hop additions in a hefe so can't comment, other than this is not typical. For the grains, I add 3% of melanoidian malt for flavour and 0.5% carafa special 2 for colour. Some people add...

I'm not a big fan of wb-06. WLP300 is a much better choice. Ferment at 62 for more clove, less banana.

How certain are you about your ferm chamber temps? I've had faulty probes before and had my beer ferment 10f higher than I thought it was. Verify the temp with a second trusted thermometer to rule this out. Otherwise your process sounds good. I think you need to enter some beers into a...

Mine is Saccromancery. Kinda a play on doing magical (evil) things with yeast. Haven't designed the labels yet but they will be dark, heavy metal, fantasy themed. I brew a lot of black beers so that will work nicely.

It says 21% crystal, 79% lager malt. Could by a typo, but I've read those same specs in 2 places. I think it's intended to be used with a kit or another unhopped can so that you end up with 10% crystal, or as part of a 3-can recipe so it's around 7%. For a respectable stout or IPA you'd be using...

I've done it a bunch of times. Just be polite and up front, and make it easy for them to help you. By that I mean, do some research first. Read their website for clues on what brand of malt, what hop varieties, what IBUs etc. Then go in with specific questions to fill in the gaps, like what ferm...

I've done this a LOT for test batches. I scored 9x half gallon glass flasks for $2 each but they had no lids. So I fitted bungs and airlocks and used them as fermentors. I was making a 5 liter / 1.25 gallon brew and splitting that across 3 flasks. That is 5 liters into 5.7 liters total capacity...

I've got some cans of unhopped extract that I'd like to build some recipes out of. They are 80% pilsner, 20% crystal malt (not sure what lovibond, assuming at the lighter end). This is a lot more crystal than I'm used to. Was just wondering if anyone has experience with this much crystal in a...

We have a bunch of decent breweries in the south island. In Wanaka (where I live) I think we have more breweries per capita than anywhere else in the country. Nelson has the hops, Dunedin has the Speights macro brewery (the tour is worth doing, I did it yesterday).

Looking at this from another angle here. How many times have bud drinkers had to endure someone's homebrew milk stout or whatever, exact same situation really.

I use the spunding because I already had one, and they are like USD$30 to buy so doesn't add hugely to the cost. But if you don't want to get one, you still have options. Basically you replace the spunding on the keg in that picture with an airlock or blowoff tube (connected to the gas...

OP here, sorry for the slack response. Seems like this is one of those polarising questions, I thought it might. First up, plastic fermentors cost NZD$50 including the shipping where I live, which is around USD$30 or so. I'va accepted that this is no good for fermenting in, just looking at other...

A. No, you don't ferment with the gas connected. The fermentation produces a lot of co2, most is blown off but some it trapped to carbonate the beer. The external spunding valve is only needed if you want to purge a keg like I do. Most people use the one in the brewkeg lid. B. I like to transfer...

Not a great photo but here you go. Gas port on the brewkeg connects to liquid port on the sanitised corny. Spunding valve on the corny gas out. As fermentation proceeds, co2 is produced. This exits the system via the corny keg. By the time fermentation is done I have a corny keg with 99.9% co2...

OK right. That is called "washing the yeast" which is different to "pitching on the trub". So you have a thin layer of very clean yeast in that jar. I would make a starter for sure. Next time, don't bother with washing the yeast. Just save it in a jar as is, you get a lot more yeast this way and...

Go ask some small breweries if you can help out on a brewday. Smaller the better, as big places everything is more automated and while interesting, there is less to do and learn. Pros can have very different opinions on things to home brewers. I've done this with 3 different breweries and...

That looks like a jar of beer to me. When I harvest slurry and let it settle in the fridge a bit, I end up with about 2/3 thick yeast and 1/3 beer on top. Tell us about how you harvested this jar please? Just doesn't look like a jar of harvested slurry to me.

With pressure fermenting you don't use an airlock or blowoff. You use a VPRV aka spunding valve which let's you adjust the release pressure. The brewkeg comes with a spunding valve built into the lid. Not sure about using the regulator gauge, since you will hardly ever be connecting it to the...

I won a Brewkeg 25 in a competition, have put through maybe 8 batches so far. I also have a fermentasaurus which I still use. TLDR: love it. If I could afford to replace the fermentasaurus with another one, I would. It's well made, solid, and the company seem responsive about spare parts. The...

Going through the side is a lot more risky vs through the front. There are no cooling coils in the door, so providing you can make a clean hole with a holesaw, there is not a lot that can go wrong. If it's a brewing fridge in the garage, I'd just go ahead and do it while she's out. Different...