Search results

Hi Boydster, Really big thanks for the quick reply! Alright I will check out US-02! I also thought of the same thing; so for now I will not use a yeast slurry but dry yeast. I did once make a drinkable batch; that was after 1 week of fermenting and 2 weeks of carbonation. But that was only...

Hi Boydster, My fermenter has a tap for which I can tap the beer out to taste. I do not open the fermenter lid at all. Unfortunate here in Singapore we don't have US-02, hence the next beat option is to use Wheat Beer LME's. They require a relatively shorter time to ferment as its meant to be...

Hi AlfA0! So sorry it took so long for me to reply, I have been busy with work these few days. I am using Munton's and Cooper's Liquid Malt Extracts for my brews. As I am a beginner brewer, I decided to take this road to brewing first as it is supposedly meant to be easier to brew. Thing is...

Hey AlfA0, Thanks for the insight on bacteria present in tap water! For the wort i boil for an extra 5-10 minutes after a rolling boil is reached before placing my LME in. As for sanitisation after rinsing is done after the bleaching i use a food grade sanitiser such as Starsan to kill off...

Hey queequeg and hotpepper, Yeah i would be upgrading to a better rig in the near future. Currently this fermenter is more like the first step before i move on to the deeper end of beer brewing, which is why i would like to get my techniques right first. I will definitely look out for the...

Hi queequeg, I think its infect actually; this is because i just did a taste test and it tastes strongly of vinegar and nothing else. However i will do as suggested. Here in singapore we don't have campden tablets, but i am sure there's some substitute here. Will check that out and use that...

Hi Queequeg, Apologies for the rather late reply; was bogged down with work and whatnot. This is the picture of the wort on day 4/5. The wort is now in its day 7 of fermentation, and I have stopped it by removing the wort and placing it in a sterile pot in the fridge. I have not yet...

Hi queequeg! Ok i will find a way to attach a picture of it up to this post. Yeap definitely heed your advice. Uhm as for the chiller kind of hard, as i am on a bit of a budget now. I want to get the consistency of a working batch and no sourness before moving on to better equipment. But am...

Its a slurry, from a local brewery here in singapore called Brewerkz. I don't know whats a slant though, i will goggle it to find out what that is.

Hey queequeg, This is the water quality report in singapore. http://www.pub.gov.sg/general/watersupply/Pages/DrinkingWQReport.aspx I am not sure how to read it, perhaps you can understand it better than me?

Hmm I use WB06 for the second batch i believe. The current one is a live yeast recommended to me by a shop owner for wheat beer. As for water i use the singapore tap water (20 litres) and 3 litres purified distilled water. If i remember correctly, singaporean tap water only contains small ppm...

Hi queequeg, Thanks so much for the really comprehensive reply!! For me 2nd batch (the successful one) i did bleach the fermenter, but it still gave off some sourness on day 3 and day 4. Following which, day 5 and 6 they smelled and tasted ok. I do know the current temperatures i am fermenting...

Hi guys, I am a new brewer and currently on the 3rd batch of beer brewing. As of now i am doing wheat beer, but i cant seem to get consistent results. Only my second batch of beer is drinkable. The current 3rd one has been fermenting for close to a week new but its quite sour. I am using live...