Search results

Thanks for that. How would I know whether my wiring was in a different phase or not?

You'll all be relieved to know that I placed them in a warm room for a few days and cracked one open today. Tastes good!

I allowed the wort to splash into the fermentor from a hight and then shook 6 gallons in that fermentor. An additional gallon went in a demijohn and that got shook too. They were both shaken for 5 minutes.

I am looking to upgrade my set up, but I have certain limitations. I live in a terraced house in the UK, so room is quite limited. Also, the weather is also, well, British, so I need to brew indoors. At the moment, I am doing BIAB over two gas rings on my cooker in a 32L pot, which...

I am aerating my wort in the fermentor, yes, having made that error before!

I wouldn't describe the taste as being really malty. I've just made a red eye beer which tastes very malty. It's hard to describe. It just tastes on the sweet side and a bit dull and lifeless, though that may be down to carbonation more than anything.

I have a stir plate, so I doubt my aeration in the starter is to blame.

My bottles were sat in my bedroom for around 12 days in front of a radiator.

Azazel1024: I'm afraid to say that I haven't decanted my starter wort. I'm guessing that I should have done that?!

Joshesmusicca: It didn't taste bad, just on the sweet side and a bit lifeless. Thought for a smoked porter it would have been smoker!

Sorry, one other question: I cracked two open yesterday (it's been two weeks). They seemed a bit under carbonated and not much yeast sediment at the bottom of the bottle like usual. I used the right amount f priming sugar in each bottle. Any ideas? Could it be the yeast had had enough come...

Come to think of it, my starter was 1.5L. I still dumped around 150ml-200ml into the demijohn. Starting to get the feeling I under-pitched to my main batch. When I saw the airlock wasn't bubbling, I took the lid off to look and there was plenty creamy yeast on top, so I didn't worry too much...

If I'm dumping most of the starts having cold crashed it, how do I get the yeast out?

Thanks everyone. In answer to your questions: • The gravity is usually around 1.040 • The strain was White Labs British Ale Yeast. • In this instance the batch size was 7 gallons. I was supposed to be making a 5 gallon batch, but for some stupid reason, I filled my brew kettle with 30L of...

I wonder if anyone can help me? Generally, the beers I make using dried yeast (usually Safale S04 or US05) turnout much better than the ones where I use a liquid yeast strain. I use a yeast starter for all the beers I make using liquid least; I use a stir plate to keep it oxygenated, I used...

Hi folks, I'm looking to upgrade my BIAB set up. At present, I'm heating around 28L of water on my stove top over two gas rings. As much as a propane burner seems like the easiest way forward, I live in the North of England which has crap weather for most of the year. Therefore, I'm...

I'm in the process of setting up a nano brewery in my house in the UK. I have a license from HMRC to sell my produce, but - in order to make my hobby business financially viable (that is, not to make a loss!), I would need to brew (and sell) more than 5 gallon batches at a time. My house is a...

Sorry, that should be airlock bung, not the airlock itself.

I have just inadvertently pushed my airlock in too far into my fermenting beer during high kyrosen. Is it likely to infect my beer? (I haven't retrieved it, by the way!)

It's not a standard bucket, it's an SS Brewtech stainless steel bucket so they're very airtight. Come to think of it, I pitched around 125ml (not 25ml) into the demijohn.