Search results

I do and have been for quite some time. No issue with the rubber buttoms yet.

Use a chart like this https://www.glaciertanks.com/site_templates/Custom/img/beer-carbonation-chart-thumb.jpg

Just a note, PH works the opposite way. Low PH = More sour.

Yes, 2.3% from the sugar, and then the rest from the can of malt extract.

As I wrote, I would never partially use a can and store the rest for later, but you are ofcourse free to do it if you want. Dextrose will absolutely bring up the alcohol content, however, 1.2 kg for 10 litres would be alot. I has been popular to do "kit and kilo" for the Coopers kit so maybe 0.5...

People make everting from 16-23 litres from one can (remember to add DME or similar to the wort unless you want a low ABV beer). Some use two cans for one batch. The only issue with using have the can to make 10 litres is what are you going to do with the other half? I would not open the can...

Yes, this.

It was never close to a Kolsch from the beginning. It was a blonde ale and with 34/70 it will be a pale lager.

Yeah, no wonder it didn't turn out good.

"Room temperature" is a strange measure. My current, and preferred, room temp is 68F.

So you didn't repeat that experiment. If you started the fermentation at 26 degrees, it might have got as high as 30 degrees, and perhaps swinging up and down. That might explain your result.

Did you have temperature control during the fermentation? There some suggestions out there that a steady fermentation temperature is important, not just the temperature itself.

There are things like Brew Enhancers that could help you with that. If you got access to Coopers products they have a few different ones.

There is "alot" of oxygen and water in the can, that is why it oxidizes. Temperature speed up the process.

Thank you, I'm going to re-read that thread.

Nice, thanks for sharing. Seems we got about the same numbers. How much and what hops did you use? Good luck with the next one!

Yes and yes. Edited, thanks. :)

It's been a few weeks and it is just getting better. The "grainy" taste is much lower and it is quite nice. I had one failed attempt a few weeks ago, the wort burned hard in the GF and I dumped the whole thing. Im doing another try tomorrow with Viking Red Active Malt and cold mashing outside...

Well, its complex. When you open the lid on a bucket, there is no way you can do so carefully that it will not stir up the CO2. One way to explain it is to think of gases as liquid. Imagine that you have a bucket with a liquid (like milk), a little heavier than water. You put the bucket fully...

In the clip, the Br2 and "air" is fully mixed after just half an hour. Br2 is about 4 times as heavy as C02.