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- Titbits from my Brewery Log
- Aerate before or after pitching yeast
- Stout kit
- A bit light for Maris otter?
- New Forum member map. (3-1-2021)
- Session IPA
- PilgrimHudds Brewdays
- When is it really finished?
- Maturing blackberry wine in oak barrels
- This may not look much.......
- Joke of the day.
- Hopstands
- Anybody re-purposed a beer line chiller as a fermenter glycol chiller?
- Winexpert Chilean Malbec
| Posted: 19 Aug 2021 07:21 PM PDT I thought this page from my Brewery Log might be of interest. August 1995. BAD NEWS. PLYMPTON BREWERY CLOSING. Allied Breweries decided to close this excellent small brewery after some 11 years. Idiots. Heard this when leaving tub for yeast. All 3 employees, Ian, Stefan & ? given 90 days notice. 'Dartmoor Bitter' being made after October by St Austell – who can't even make their own beer properly. (Hicks used to be excellent. I now avoid it). * Collected 3lbs Goldings and 2lbs Fuggles... Titbits from my Brewery Log |
| Aerate before or after pitching yeast Posted: 19 Aug 2021 07:08 PM PDT Doing a full 23l boil and pitching reconsituted dried yeast. I have an air pump and steel air stone using for the first time. Going to aerate for 10-15mins; Aerate before or after pitching yeast? Seems to be alot of divided opinion out there? (as Tom Baker said in Balckadder 2 - "Opnion is divided on having a crew - everyone says you do; I say you dont..." |
| Posted: 19 Aug 2021 04:07 PM PDT Have had some success with various kits this year (MYO APA, Mangrove Jacks Pink Grapefruit and Juicy IPAs amongst others) and am looking to brew a stout for winter. There are MYO and Mangrove Jacks kits (maybe I should just brew one of each  ) but would be keen to get views on these/any other kits from those that have tried them. |
| Posted: 19 Aug 2021 03:52 PM PDT Just back from hols and opened up latest corny. It's an American IPA with 90 % Maris otter but looks very pale? Pilsner like rather than the orange tinge of MO. It's floor malted so does that make it lighter? MO is a go to for me over the years and has always given a bit of amber so am a bit confused  Any thoughts? |
| New Forum member map. (3-1-2021) Posted: 19 Aug 2021 02:55 PM PDT The new map is here - The Home Brew Forum U.K. Member Map. - Google My MapsThe Home Brew Forum U.K. Member Map.  www.google.com If you would like to be added please post your details in the thread. Zoom Level - The standard zoom level is 9 (see end or page URL) at this level you should see most of the town/city names next to the markers if... New Forum member map. (3-1-2021) |
| Posted: 19 Aug 2021 02:36 PM PDT This is brew no.20 on the Grainfather, and had a couple of cock-ups along the way. But enjoyed it thoroughly, so who care! Was aiming for a sub-5% dry, hoppy and bitter IPA for summer quaffing, but overshot on OG by a few points. Water Alk 20ppm, Ca 125, Cl 20, SO4 80 23L batch Fermentables (Crisp from GetErBrewed) Maris Otter 3kg Munich 0.8kg Vienna 0.8kg Carapils 0.3kg Mash 60 min - 62C 10 min - 75C Hops 60 min - 28g Simcoe 15 min - Protoflac 10 min - 28g... Session IPA |
| Posted: 19 Aug 2021 02:09 PM PDT Thought i'd bring all my brewdays together in one thread. Had a day off today and because Foxbats Mainline beer seems to have been the most popular amongst my friends, alongside GH's Paterbeir I thought I would brew it again. Looking for somewhere between 17-20l for the FV and am still finding my way around my cygnet water boiler so using fag packet maths I used 300og Maris Otter 120g Caramalt 40g Chocolate Wheat 100g Crystal that I found at the bottom of the box and decided to get... PilgrimHudds Brewdays |
| Posted: 19 Aug 2021 02:00 PM PDT My latest batch of lager appears to have finished fermenting at day 4 (pressurised fermentation at 20C). This is my first batch using an ispindel to measure the fermentation and the reported gravity has been constant (at target FG) for 24 hours. My normal practice is to leave it for 10 days then cold crash for 3 days, adding gelatine, before kegging at roughly 14 days. I just wonder if I am wasting a week and I should just cold crash now and keg in 3 more days? The perceived wisdom is that... When is it really finished? |
| Maturing blackberry wine in oak barrels Posted: 19 Aug 2021 01:21 PM PDT Hi, I have a 30 litre Hungarian oak cask and I want to mature blackberry wine in it instead of in bottles after the final rack . It previously held whiskey so hopefully there isn't to much bacteria in there. Is this possible our will it spoil? |
| Posted: 19 Aug 2021 12:48 PM PDT ....but it signals my return to the brewing hobby after many years absence. A gallon of turbo cider is on and already bubbling away like a good un after 15 minutes. Morrison's 100% juice from concentrate 1/3 pint of ultra strong tea Youngs cider yeast yeast nutrient. |
| Posted: 19 Aug 2021 12:05 PM PDT A joke to take the minds off the worriers and whittlers, who think we are all going to be wiped out with plagues pestilence and the off chance of a collision with a asteroid. In a small village in Russia the village milking cow dried up, the villagers were panicking wondering what to do. A village elder suggested they go and see the wise man of the woods, so they traipsed up to where the wise man of the woods lived. They explained the problem they had with the cow and he told them they... Joke of the day. |
| Posted: 19 Aug 2021 10:59 AM PDT Hey guys Wondered if I could have some opinions on this please? I know most people do their hopstands at around 80c or just under, or sometimes straight from boiling. If I'm not bothered about adding bitterness at this time and just want flavour, can I hopstand at a much lower temperature, say 40c? Will the hops dissolve at this temperature and extract oils or am I just wasting my time? I understand about isomerisation and all that jazz, but don't really know if that refers to... Hopstands |
| Anybody re-purposed a beer line chiller as a fermenter glycol chiller? Posted: 19 Aug 2021 10:42 AM PDT My garage is getting too cluttered with fridges! I need a glycol chiller, but too stingy to buy one at full price, especially since they are probably way too capable for my needs. I notice that glycol beer line chillers are quite cheap on the usual sites, about £200 to £300, and on the basis I'm only looking to run a couple of fermenters, maybe 3 at a time, all staggered so unlikely to be all cold crashing at the same time, then made me wonder if it would be possible to re-purpose a beer... Anybody re-purposed a beer line chiller as a fermenter glycol chiller? |
| Posted: 19 Aug 2021 10:26 AM PDT Hi all buoyed on with my success with the Winexpert Pinot Grigeo white Ive taken the plunge with the Malbec Ive made a Beaverdale Merlot which was nice but a little on the thin side. Im hoping this will be as good as their white. I decided to give this one a go in my fermzilla. Im hoping this isnt going to be a stupid idea and will allow the gunk to collect more efficiently and make racking off better. buddsy |
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