Search results

McMullen - I was using the word boil to mean the boiling process. The heating element in the burco boiler is 3 kw. With only 4 litres added at the beginning I "think" 75 deg C is exceeded within one minute. Once 4 litres is at 90 deg C adding another 4 litres at 68 deg C means I...

thanks all - hotbeer, boil starts within one minute of mash end. I was not asking how long to mash, but welcome the comments about this. While wort is "waiting" to be added to the boil, it is maintained at 68 deg C

I do full volume mashes (32 litre for 25 litre of wort). After the 60 minute mash (around 68 deg C ) I transfer 4 litres to my boiler at full power, so after 5 mins it is maybe 90 deg C. I then add another 4 litres at 68 deg C, and in the time it takes me to run off another 4 litres the boiler...

Here in the UK most beers served in pubs, and sold in supermarkets, are average at best. A lot of my beer is average but it is 1 / 18 th of the pub price, so the money I save I spend on known (to me) bottles of superb beer - Dark Star is my favourite.....

I hydrate dried yeast in bottled water with added nutrient, brewing sugar and VITAMIN C

Vikeman - transferred straight to 2L bottles after 6 days fermentation z bob - more but not a lot more from actual experience Moody - not exactly 18 litres - sorry - - -

What on earth is the difference between 20 litres of beer in a secondary for 14 days and 2 litres of beer put into a 2 litre PET bottle after a 6 day fermentation ?

Near me (in UK) is a village called COGENHOE please submit your phonetic pronunciations

thanks phantom- I will proceed, but with caution...

I think I am going towards much reduced headspace but always with a few PET bottles to act as pressure gauges - thanks VikeMan.

Hi All, I bottle mainly in 2 litre PET bottles these days. If I fill them to just 3mm from the top, the space volume above the beer is close to 1 ml. However my normal bottling free space is about 7 cm which is a 10 ml head space. So the amount of CO2 from bottle fermentation to pressurise...

Miraculix - Adding priming sugar at the bottling stage is "best practice". All I am asking is - if beer is left in primary for 21 days, is there enough yeast to allow the bottles to carbonate. And in my specific case, I am saying that bottling after just 4 to 6 days, I am getting insufficient...

Hi Falstaff - I bottle in different sized bottles, for 2 litre bottles I prime with a heaped teaspoon of brewing sugar. My point is, bottling after 4 to 6 days and adding priming sugar, my cabonisation is on the low side, so if I fermented for a further 15 days, I doubt I would get any...

3 year old 10% abv barley wine.

I always use dried yeast, either safale 04 or Nottingham. I always make a starter (100 ml bottled water, 2 teaspoons brewing sugar, a tip of Vitamin C and a tip of nutrient). After 3 hours I have a 2 inch head, and pitch into my 13L and 9L stainless steel pans with loose fitting lids. 24 hours...

Hi all and happy Thanksgiving to you lot over the pond from me. I bottle in 4 to 7 days, heaped teaspoon of brewing sugar to a 2 litre PET bottle, and carbonation is on the low side after 3 weeks in bottle. So if I were to transfer 4.5 litres to a demijohn instead of bottling, and left it for a...

Surely, rats were encouraged by English cider makers......or is that juast an apocriphal rat tail....

AMS is what was called CRS. It is a mix of H2SO4 and HCl. It reduces alkalinity.

Hi all, after reducing alkanity with AMS my water is Ca 80 SO4 143 Cl 91 Mg 9 I brew 3.8% pale SMASH beers mainly - is any further water treatment needed ?

I put first 2 pints of wort into my boiler and blast it with 3 kW. As soon as it reaches 90 deg C I add another 4 pints, and so on. Works for me.