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Hope this is in the right place. I am pressure fermenting a 1037 OG rice lager which started at 16c and now is at 20c. Its still only 10 days old but clearing and the krausen has dispersed. Spunding valve is set to 20 psi. I want to know when the beer is ready to crash as there are still bubbles...

Raw beers are the way to go especially with the current energy prices. If i am not adding loads of hops i take the wort from the mashtun after mashout. No need to transfer to a kettle.

Seems i have the same issue as you Cactus. My house culture is souring 20 IBU's in a few weeks and i have also gone off super sour beers. Really need to get into blending as i have quite a few flanders on the go. Youngest is 18 months and not tasted anything for a year or more.

Does anyone have a link to buy some in the UK? Cheers

What a drinking song!

I made a RIS which i added gluco to. FInished at 1008 and was 15.5% abv. Still in the fv three years later. Really should give it a go. Thought the gluco would add a few points but was more like 20.

A pale ale dosed with my solera culture.

I have a beer thas finished at 996. How is this even possible? Its carbing up at the moment so i have not had a glass yet. Follows the method in this thread. Fingers crossed it drinks well as i have pitched onto the yeast cake.

I made a sour stout and what put me off was the roast barley flavour. Just did not sit right with the acidity to me despite a lot of dark crystal. perhaps its to do with the low FG. I do like a 50/50 blend of stout and flanders red though. Makes a good beer cocktail.

I have had no issues with this strain at 20c or 30c. Sounds to me like your cell count wasn't high enough as you did not make a starter. I am still using the same batch i bought 3 years ago and when i make a starter it can take more than 48 hours to finish but i have no problem post souring as...

So i was mistaken its actually 12 ro 21c not 23. Specs below. HELL. Bottom Fermenting Berlin Pilsner Yeast. Suitable for rounded German lagers Attenuation: 76-82% Flocculation: High Fermentation: ideally 12-21°C (54-70°F) Max ABV 9% in 20 litres @ 21°C- Pitching Rate: 75g/100 litres (It’s...

Has anyone tried the Crossmyloof Hells lager yeast? Recomended fermentation temperature is between 13c and 23c. About to crash a pale lager fermented at 18c so will let you know. Just kegged a cold fermentation and its crisp and dropped clear after 4 days crashing with finings. Also got my...

Lol. Thankfully I have never had one but it definitely sounds about right.

Clearly a lot of you have not tried the glory known as Green King IPA. Cough Cough

Are you using a spending valve on your keg. I would try a closed transfer and up the pressure.

Off the top of my head my grandparents, my dad and lemmy.

I made myself a washer with an old plastic paddle, some old socks and a bit of threaded pipe. Not the most elegant or sturdy tool but at least it's clean now. The pipe was to hold it still as the plastic bends too much.

Thanks Dawg. The problem is the cap is too small to get my hand in there. I need some sort of right angle device to scrub it which i dont have.

As the title states i cant seem to get rid of the krausen ring on my fermentor. Soaked in oxlyclean but i cant shift it. I own other pet fermentors which work with this method. Any tips? I have shaken the crap out of it but you have to be careful as it can buckle easily required gas to get it...

Sounds interesting. Its meant for secondary or bottling. Will get some if its becomes available in smaller packs.