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[center] [MODNOTE] ***FATALITY WARNING*** Please see the mixing instructions in the post below [/center] Tom I just copied one of my recent posts from AHB. I generally use Bleach/White vinegar at the rate of 1.5ml each per litre to sanitise my fermenters and cubes. I don't rinse afterwards but just...

Tom, isn't a no-rinse sanitizer available in your area? Anyway, buying beer is nothing to be ashamed of .. I do it regularly. Most often I do it because I want something specific though, not because of a low inventory. Hi sigurdur No rinse sanitizers are available but up until now I've never though...

Try again

Evening all 5th BIAB in the fermenter. This is the 1st time I've used Protafloc. Must say I'm impressed, I got a much better hot break with it than the Irish Moss I used to use. Didn't rinse the bleach from my barrel properly for my last brew and it developed a medicinal taste. Got some Sodium Metab...

Well it's had almost a week for the medicinal flavour to dissipate but unfortunately is still there and as strong as ever :sad: I'll give it another week or so but I can see this one ending up down the grid...............
It's a mistake I won't make again :idiot:

Cheers Tom

Ah.... I thought that once the yeast had reacted with the chlorine to produce the flavour you were stuck with it? I'll be more than happy to be wrong about that though :P I've got another barrel coming empty soon but I've not got time to do another brew ( work and a break away with the missus ) for ...

Bugg*r :sad: I can't have rinsed my barrel properly. Got a slight medicinal taste in this 1st trial. I know there are other possible causes but I've been suspecting my bleach sterilizing solution has been too strong for a while........... Am I right in thinking that a campden tablet or some sodium m...

Interesting....... Something to try out in a future brew :) So far the 1st part of my trial has been in the barrel for just 2 days. I must admit it didn't smell particularly fruity ( used Chinook for the flavouring addn trial ) when I racked it. Although when it was fermenting it smelt really REALLY...

Hi PP Wise words sir :) I'm not that bothered about styles or following any particular recipe. All I want to do is brew nice tasty beer. I've just barrelled my 1st trial where I'm trying to maximize the flavour from my late hops. Got another trial to do before I settle on how to use my late hops. So...

Hi sigurdur In all honesty I think I'll have to give up on this idea. The only evidence I can find of a short boil is from John Palmer saying that the scum that forms on the top of the wort as it starts to boil IS the hot break. There are many other people however that say that this is incorrect and...

The break or lack of it really is my main worry. I'll have to do a bit more research on how quickly an acceptable break is achieved. I'm not that bothered about a bit of protein haze as the method I use at the moment involves adding liquid malt extract direct into the fermenter as I only mash 2.75 k...

Don't despair .. there's an easy way out ... :) I use a 60L (half barrel) plastic boil pot with 2x general 2kW kettle elements. I insulated the pot with a thin soft stone wool and aluminium foil. Here's some pr0n http://i810.photobucket.com/albums/zz23/sigurdur/Plastic%20boil%20pot/IMAG0140.jpg Her...

What are the interior dimensions of the pot? How close to the rim are you happy to have the wort at Start of Boil? What about End of Boil? Generally speaking I try and mash more sweet wort than my boil pot can handle and top it up as close to the brim as I dare as the boil progresses Cheers Tom

Problem is that I'd want to do full 23 ltr brews, if only to fill the barrel's and not leave too much space above the beer...... I have a thought that MIGHT work. I'll start a thread on it and post the link here once I'm done :) Cheers Tom Link http://www.biabrewer.info/viewtopic.php?f=5&t=879

Boil my sparge

Hi all I only have a 15 ltr stock pot as my boiler and have been doing partial mash/partial boils, with the addition of extract in the fermenter, to get my 5 gallons of beer. I had a thought last night that might enable me to brew all grain without the need for a bigger boiler. Simply put I'd mash i...

At the moment I've got several buckets ( various sizes ) but my limiting vessel is the boiler. 15 ltr stock pot, I wish I'd got a bigger one now but as it was a birthday present from the kids I can't really complain...... I've sort of promised she who must be kissed that I wouldn't buy too much kit ...

Hi The basic idea is to prematurely age GOOD hops in an effort to oxidize them by soaking them in hot water from the start of the mash, then add them ( inc the water ) towards the end of the boil. This is supposed to change the flavouring oils to a form that are much more soluble in the wort and don...

Oxidizing hops for flavour

Hi all Read a post on another forum by Graham Wheeler about oxidizing flavour hops before adding them towards the end of the boil. Has anybody here tried it? I've given it a go in my 4th BIAB, it's fermenting away as I type and the smell escaping through the air lock is amazing. My only worry is tha...

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