It was Monday but close enough. I brewed 22gal Scottish Export. Kept the OG at the low end 1.048.
It was Monday but close enough. I brewed 22gal Scottish Export. Kept the OG at the low end 1.048.
Yes I share a lot and I drink a bit. I send some to friends and family. However, from time to time I end up with too much beer.Do you share a lot of your beer? I go through 5gal batches pretty quick but I’m not sure what I’d do with 22gal!
Dan
I should get 8 cases out of this batch.Yes I share a lot and I drink a bit. I send some to friends and family. However, from time to time I end up with too much beer.
Sorry, my bad - my kegs are all busy. Maybe later this week
I’ll be brewing up a new Belgian Tripel recipe this weekend. I didn’t get into brewing until well into the pandemic. This weekend will be the first time that my father (75) will be joining me for a brew day. Until this point he has only been enjoying the brews through non contact drops. Now that we are both vaccinated, he’s coming to help. Can’t wait.
I have the same setup but without the spigot and mine is a 7gallon fermonster. Works great! I agree that the DH is the time that you are most at risk for oxidizing and streaming CO2 in through the liquid floating dip tube is the best solution here. But why are you using DH bags? Is it to cut down on losses? The only reason why I ask is that using the bags that you want to remove quickly still requires yet another time you need to unscrew the cap i.e. risk of oxidation. Ive always done DH loose and I do two of them. Without the bags, you will have more losses, but I always thought to myself a little bit more loss can be accounted for by putting more wort in on the front end. Cheers and good luck with this new fermenter! They are great!First NEIPA on my agenda for Monday. Amarillo first wort and flame out. Then 4 shots of Citra Galaxy and Mosaic.
this arrived today so that I can do a closed transfer to the keg. I will use a ball lock quick disconnect connected to a hose for the blow off. And I have the floating tube kit for the closed transfer. The biggest O2 risk will be dry hopping. I plan on streaming in CO2 while I quickly open the lid part way and drop in the hop bags (and use fishing line tied to a small piece of styrofoam for fast removal ).
View attachment 724430
I have the same setup but without the spigot and mine is a 7gallon fermonster. Works great! I agree that the DH is the time that you are most at risk for oxidizing and streaming CO2 in through the liquid floating dip tube is the best solution here. But why are you using DH bags? Is it to cut down on losses? The only reason why I ask is that using the bags that you want to remove quickly still requires yet another time you need to unscrew the cap i.e. risk of oxidation. Ive always done DH loose and I do two of them. Without the bags, you will have more losses, but I always thought to myself a little bit more loss can be accounted for by putting more wort in on the front end. Cheers and good luck with this new fermenter! They are great!
I've used the Citra Lupomax several times now and love them. Use half the hops and get all (and more) of the flavor/aroma.IPA. Got my harvested yeast and my hop box hops. First time trying the Lupomax
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Looks good. Let us know how it turns out.Brewed my first Czech Pilsner yesterday. Tryna hit 55 with the Ball-and-Keg cooling coil in an uninsulated Speidel 30L. Might make it If I stay on top of the ice swap.View attachment 724640
Brewed my first Czech Pilsner yesterday. Tryna hit 55 with the Ball-and-Keg cooling coil in an uninsulated Speidel 30L. Might make it If I stay on top of the ice swap.View attachment 724640
Now I just gotta convince the wife to swap ice for me while I’m at work. So far, if I want the temp to drop steadily its like every 2 or 3 hours.Nice. I kegged my first Czeck Pilsner, an Urquell clone, yesterday. I had it 3 weeks in the primary. I like your set up.
Now I just gotta convince the wife to swap ice for me while I’m at work. So far, if I want the temp to drop steadily its like every 2 or 3 hours.
I also have a Speidel 30L fermenter and I'm curious as to your setup in the picture.Brewed my first Czech Pilsner yesterday. Tryna hit 55 with the Ball-and-Keg cooling coil in an uninsulated Speidel 30L. Might make it If I stay on top of the ice swap.View attachment 724640
This is my first try with the B&K and the Speidel. The #9 stopper is actually too big for the hole in the cap and I had to get mean with it to make it fit. I also used too small a cooler for the reservoir. If I had something that would take gallon milk jugs instead of water bottles it should cut back on the swap interval. My pump is a cheap $10 fountain thing with minimal flow too. Next try will be more serious. I’m gonna work out a better fit for the stopper, insulation for the 30L, larger reservoir and a better submersible pump.. I have reached 56 but 55 has eluded me so far. That glycol setup is looking better all the time. I just haven’t figured out if I’m serious enough about lagers to spend the money.I also have a Speidel 30L fermenter and I'm curious as to your setup in the picture.
I've got one of these and although I've never tried to reach 55 degrees I can easily reach 60 degrees by swapping three 3L frozen water bottles out every 12 hours during active fermentation. I'm thinking by swapping out 4 of them every 8 hours or so 55 degrees would be obtainable.
I feel like using potasium sorbate is my mistake at the biginning while that to use stabilise the wine after fermentation get over. Now in other batches that;s going good. Bubbling also happning in new batch. Will update as it's done.Not sure you are in the right spot for your question. From what I get it sounds like fermentation is happening, but no bubbles from the airlock. If this is correct my best guess is that there is a leak in the system somewhere and the CO2 is getting out that way. ☘
I also have a Speidel 30L fermenter and I'm curious as to your setup in the picture.
I've got one of these and although I've never tried to reach 55 degrees I can easily reach 60 degrees by swapping three 3L frozen water bottles out every 12 hours during active fermentation. I'm thinking by swapping out 4 of them every 8 hours or so 55 degrees would be obtainable.
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