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I'm now the proud owner of a conical fermenter! So I'm doubling checking what will be my processes in order to minimize oxidation. Firstly I use something very similar to this: http://www.norcalbrewingsolutions.com/store/CO2-Carbon-Dioxide-Harvester-Kit.html made of some 2L ball valves with...

Interesting, thanks for the feedback. Would also be interested to know what other peoples thoughts are. On googling I came across a few differing opinions: The mad fermentationist: "8. After fermentation is complete cold condition for a few days to remove most of the yeast before dry hopping...

I know this topic has been done to death, so the best thing to do I thought, was to bring it back up. I've always had an issue with aroma in my beers - its never big enough, regardless of how much dry hopping I do, so after some research I've come up with the following idea, and I'm here just to...

This exact thing happened me last night.... my only issue was I use a HERMS system and I ended up clogging a ball valve, which starved a pump, which I didn't realise... I'll add it to evergrowing list of mistakes:)

Thats how I always do my starters:confused:

Thanks jddevinn. Nothing like a good bit of science. Don't personally see that much of a problem sucking in sanitizer(in terms of volume it wouldn't be too much) and with StarSan(my current sanitizer) the shear volume of foam that is in the fermenter after cleaning....

Sorry to hijack, but this is the first time I've heard this mentioned. Other than cold crashing in the fermenter, how would you suggest its done?

Thanks guys. Quick question: how do you tell if its carbonated?

this is just a general inquiry, not something I ever really encountered but say you wanted to bottle a hoppy beer(with big aroma). So you brew -> ferment -> dry hop -> cold crash -> bottle prime.. In the bottle priming sequence, doesn't the yeast need to be active(so at a warm temperature)...

Hi David, How did you go with this? A mate of mine if from Dunbar is RAVES about Bellhavens best. Was going to make a 1 gal version to see how it goes.

Honestly I love his idea. Definitely worth a 1 gal batch for the sheer experimentation! I know the Bruery made a beet called L'Deracola that that meant to taste like Cola.. Sorry I have no input, but I say go for it, whats the worst that can happen?

Hi all. 6 months ago I won 15 vials of yeast from a homebrew website and I ordered all 15 straight away. Unfortunately life got in the way a little and 1 house move and renovation and 1 baby later, I've finally gotten around to using them. As I only brew once per month I've tried to keep as...

Update: Brewday went well. Unfortunately ran out of Whirlfloc and my fridge went kaput about 4 days into dry hop so I could cold crash. Definitely had worse things go wrong!! Relaxed...had a homebrew Yeast was WLP001 Tasting notes: Aroma - Personally, I think its citrus-y rather than floral...

Hi all, Looking for some feedback on an all Ella hopped beer. I'm mashing in for 10gal and 5gal will become a single hopped Motueka and one will become a single hopped Ella. Here's the malt bill(which is locked in).. 10kg of 2 row 1kg of rolled oats(for body) 500g of Crystal 120(colour +...

Hi all, I found this recipe on byo.com and I was just looking for some advise as I a) usually don't do extract brewing and b) I've never fermented a sour lambic before: "Ingredients: 1 lb. flaked wheat 7.5 lbs. unhopped light dry malt extract (DME) 4 AAU well-aged aroma hops: such as...

I'll switch out the Carapils for some honey and let this sucker ride. Thanks guys. I'll post up the tasting notes when its all said and done.

Hi, I was wondering if people could help with a saison recipe I'm trying to make. Its my first foray into them but I still wanted to add my own twist to it. Can any point out anything obviously wrong.. 19L batch 4.50 kg - Pilsner (2 Row) Bel (3.9 EBC) 0.50 kg - Cara-Pils/Dextrine (3.9...

Hi all, So I've got a minor problem with a beer I was making, I was hoping to channel my inner Stone and Brewdog and make a low ABV beer (Levitation and Dead Pony Club) which was also hopped well, so I decided to make a red ale ~ 3.7% and 30ish IBUs but when I taste the beer, its somewhat...

Couldn't find this one answered anywhere: While cold crashing, if you are sucking in air into the carboy is this not an issue? Or is CO2 heavier than air so it wont disrupt the CO2 bed on top of the fermented beer?

Sorry to dig up an old thread but just a question If you are sucking in air into the carboy is this not an issue? Or is CO2 heavier than air so it wont disrupt the CO2 bed on top of the fermented beer?