I'm fed up so I'm of to do a brew!!!
Cams up and running (or it should be) follow my link.
Cams up and running (or it should be) follow my link.
So how was the first hobgoblin? What are you doing different? How does it compare to the original? Enquiring minds want to know!orfy said:I'm doing the hobgoblin. I want to perfect the procedures then I can move on.
ian said:The cam doesn't appear to be working, its had the same image up there for like 20 minutes.
The Nottingham strain was selected for its highly flocculant (precipitating) and relatively full attenuation (transforming sugar into alcohol) properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for an ale yeast, allowing the full natural flavor of malt to develop. Good tolerance to low fermentation temperatures, 14°C (57°F), allow this strain to brew lager-style beer. Recommended 14° to 21°C (57° to 70°F) fermentation temperature range.
orfy said:Haha....that's 'cause I'd finished and there was nothing happening.
Truble said:Orfy- Brew Ninja
Love your new avatar, Orfy...I've started to nick that one many a time myself.orfy said:She was going like a good'n this morning, the whirllygig thing was really happening.
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