bobtheUKbrewer2
Well-Known Member
- Joined
- Dec 17, 2008
- Messages
- 449
- Reaction score
- 83
I make a starter with dried yeast
I ferment in stainless steel pans with only loose fitting lids
I do not control fermentation temperature
During fermentation I skim off the top sludge twice a day
I bottle using jug and funnel
I bottle in 4 to 6 days
I leave the bottles at whatever ambient temperature is
Bottles and equipment are scoured and rinsed under my domestic hot water tap only
My beers are judged "very nice" by the head brewer of a local brewery.
Just one undrinkable batch in 50 years (at least 30 brews a year)
I ferment in stainless steel pans with only loose fitting lids
I do not control fermentation temperature
During fermentation I skim off the top sludge twice a day
I bottle using jug and funnel
I bottle in 4 to 6 days
I leave the bottles at whatever ambient temperature is
Bottles and equipment are scoured and rinsed under my domestic hot water tap only
My beers are judged "very nice" by the head brewer of a local brewery.
Just one undrinkable batch in 50 years (at least 30 brews a year)