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That's a standard batch sparge. You do it in batches, hence the name.

I got my SWMBO to sew one out of net curtian material. Not that that's any easier or quicker but might be cheaper.

Just re read the question and i think I missunderstood what you where saying. Ooops:drunk:

Why bother transfering the grains? I put all my grain in a large mesh bag and put that in a cooler and mash as normal with a standard grain to water ratio. I then lift the bag out and pour my first runnings into the kettle, then repeat the process twice to sparge letting it sit 15mins each...

I need to get a christmas brew on soon and instead of going down the spiced ale route I thought i might go for something a bit different. I have wanted to do Randy Moshers Dark Night tangerine Porter for a while and the idea of a bit of liquorice in a porter also appeals so i looked to the...

just sumerise. It shouldn't be a problem but you can try and sanitise the tap after taking a sample. Is this correct?

I love it! every time i post i seem to start an argument. :)

I do. I was wondering in microbes could kind of 'swim up stream' when taking samples. I'm probably being paranoid but i wanted to check.

i've recentely had two infected batches and i'm getting my self stressed out trying to pin down the problem. I think i might have skipped my cleaning step on the infected batches and just sanitized with iodine solution. But I've got my self wondering if it could be something else. I use...

I brew using an unconverted cooler and a nylon mesh bag. I use normal mashing technique and batch sparge. So far it has worked fine. If I where you I would pour the first runnings in to another vessel and then batch sparge. You can top up with water but its risky so i would probably go down to a...

+ 1 I just dumped an amber ale that had soured. The mix of hoppy and sour is foul. But I have a belgian pale that has soured wich may turn out quite nice. I'll give it half a year before i think about dumping. I have to sort out my sanitation but at least i know what infected beer tastes...

I might be wrong but I understood that rain water doesn't have enough salts and minerals so you may need to add some coarbonates and other stuff to make appropriate brewing water. Your tap water may be better. Or maybe you could try half and half. Also how long have you left your beer to age...

i made a foul brew with s-33 a few months back. And after about 4 months in the bottle in cold storage you can just about knock it back. As Peter Cellis said definately "one for the neighbours".

would that be St Paddy's? or is there a saint of ground meat product?:mug:

I know this thread is long dead but i thought i would leave a note to finish it off. I brewed up a smal batch with my wild yeast and at first it tasted pretty foul. i have opened a few over the last months and they have changed a lot. All are gushers but the lastest one i opened was quite...

I've never really understood why saison and biere de garde are compared to each other. They are quite different as far as flavour goes. I think they are just from a similar part of the world.

Just did. Phil Markowski writes farmhouse ales. Sorry should have said before.

Just to clarify i specifically asked is the festbier was brewed with the same yeast as the hefe and he said they were.

Ahh. So they also make lagers. I didn't know that. I knew the guy didn't know what he was talking about. I tried to suggest hefe flavours came from yeast and he looked at me like I was an idiot.

I went to a tasting at a local gastro pub where they matched food with weihenstephan beers. There was a rep there to talk us through the beers. I got a chance to try the weihenstephan festbier. It seemed a fairly typical octoberfest style beer and i was amazed when the rep told me they used the...