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Damn.. guess ill just have to wait till I have a keghing system :(

That is good to know, especially as I see some people saying oxidisation takes months and months to really present itself. Im guessing you are against the idea of me cold crashing then, seeing as I will be sucking o2 into the beer?

So have you ever had any oxidisation problems when cold crashing, is the amount of oxygen introduced even significant seeing as from the point of cold crash, all the beer will be enjoyed within say 5 weeks. Is that even enought time for a oxidisation to take place? I think I actually saw an old...

So with all my beers thus far I've just used finings in the boil and then given lengthy ferm times and cold conditioning times. I've been quite happy with my beers but still never had a really super clear beer that I'm happy with. So, now that I've got a ferm chamber set up, I wanted to start...

I fear the day this happens to me, I know it will happen yet I never rig a blow off. Maybe deep down I want it to happen :eek: Luckily I'm yet to have a beer blow! I do ferm in a 7 gal fermonster though, so plenty of head space.

I find it to be easier to just batch prime in a bottling bucket rather than pop a tab or pour sugar into 5 gallons worth of bottles. Plus the bottling wand attachment that goes onto the bottling bucket tap makes bottling so much easier IMO.

Yep definitely still use it if you've got it, it's still going to be clearer than without :D

Cool your wort out in the dark, get your brand new phone out to use the light to read the temp, drop your brand new phone into wort.... don't do that :D

Looks like you just squeezed that juice carton into your pints!

From what I've read, you just give the carboy a swirl and then pitch it straight in so that it mixes (once its done fermenting). I've never used it though. I was going to use ferm clear on my next batch which I assume is a very similar product however, online I found a few comparison videos on...

sorry red, forgot to answer your question about the vodka. I just used whatever I had laying about in the house which was some smirnoff which is 37.5%. Im sure any vodka would do though.

Hmm, I’ve never personally added powder straight to the fermenter, nor have I seen it in a recipe. Thats not to say its never been done. I wouldnt add it to the vodka tincture as this would probably make the mixture too thick and gloopy. If you were going to do it, I would probably add the...

Themaltmiller.co.uk Love em, never let me down :D

344 + 5 gal Nut brown ale + 5 gal mystics raging red = 354 gallons :mug:

On my last chocolate stout I put 8oz of cocoa nibs into a empty clean jam jar and then filled with vodka untill the nibs were just covered. I left them to sit for 4 days and shook the jam jar a couple times a day. I then dumped the whole lot (nibs and vodka, no muslin bag) into the primary a...

You could try adding some extra lactose on the next batch and see if you get the sweetness you’re looking for, its all trial and error with home brewing. I don’t know about a specific formula for lactose. However, if i enter a pound of lactose into my beersmith it gives me a 007 OG (into 5 us...

Yeah if you added lactose, then I see finishing at that gravity as completely normal. Lactose is used to add sweetness to the stout as lactose is unfermentable. So all that sugar you added is still in the beer, untouched by the yeast. I added a pound to my stout. I was expecting somehwere in the...

If its any help, I bottled a choc stout about a month ago and it finished on exactly 022. Did you add lactose to the boil for some unfermentable sweetness? If so, then finishing at that range is completely normal. My stout that finished 022 came out fine, carbed how I intended and tasted how I...

Just to add, you’ll know when you get yeast rafts. They can be very small to large brown “islands” floating around on top of your beer. Again, when you see them dont worry, completely normal. I’ve had a full surface of rafts on bottling day, I just siphoned from underneath and they cling to the...

Nope, nothing to worry about. Pretty sure every beer I’ve done now has had bubbles on the surface still come bottling day. Your beer looks good, what is it?