Search found 8 matches

Go to advanced search

Display posts from previous
Sort by

Thanks for these ideas, I usually throw most of my trub out. Now after reading this I will be putting the whole lot in the no chill and using the sieve I have from work to transfer tot he fermenter. I look forward to not loosing too much to the trub any more ;)
cheers
Chucka

Having said I did that all within a month I will have to say I only was bottle conditioning for a month from when I bottle the beer. I was mainly looking at the top of the bottle, which was dated 3/9. Start drinking that three weeks after bottling. Three weeks at room temp then crash chilled to 0 de...

I have been drinking this Lager now, and I love it. It doesn't have a very hoppy aroma but goes down very easy. SWMBO loves it too so will have to get cracking to make another one. The only probable down side of this beer was it does have a bit of chill haze, so next time I will make sure I do a pro...

Yeah I am not too sure it will work that well but hey why not give it a shot. if it is no good I will just do a preboil with only rice and then make my mash longer when doing my mash to eat up all of the starch etc from the rice. I will let you know how this one turns out.
Chucka

Hi Hashie, Yeah I know I was changing my mind what I was brewing. Ended up Brewing a lager (I think) I am using the S-23 anyway and brewing it at 10 degrees. Anyway to answer your question about where I got the idea of from the aussiehombrewer former from another member. I think it worked well as I ...

will do just popped it into the fermenter so will be some time but the taste going into the fermenter was great. Got a pretty good efficiency. around the 75% mark I think i am going to get a stronger brew than I was hoping for. Oh well I am sure I will drink it. Drinking my Wells Bombadier AG at the...

Go to advanced search