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Thanks guys. Will go through those links shortly. I'm happy with my results so far and wasn't really worried, just trying to further my knowledge so I can talk comfortably about technical aspects with 3v brewers

Brewer Pete, Order links would be great. A blow started syphon sounds good, i'm thinking an O2/Air bottle start for hot wort and CO2 for a Carboy ( if this unit is any good I will buy Carboy as want to move away from plastic), I know the HEPA filter should do the job but opening a valve is easier th...

I have just been starting to research extending use of my yeast somehow, either by cropping or taking some before creating starter. It has become more attractive with the last two recipes using Wyeast Activator Smack Packs starting to increase the cost of puting a brew down I wouldn't even know wher...

Massive thread bump.

No apologies, got all interested in this one only to find no climactic outcome.

I know we are now talking about almost 12 months,but how'd this one turn out Beachbum.

Cheers
Mick

I always meant to get a bag. I rough it and use it flat and un-hemmed. It gradually gets a bit smaller each time you wash it but is easy to clean, and seems to work the same. :smoke: I would expect the more dedicated technical guys wouldn't like the thought of all the folds when you push it down int...

Once again many thanks all. All down to my interpretation of 'Batch size'it would appear. And PP, long post is cool, I appreciate the time put in. Now that I have a better understanding of the values in the calculator and in recipes I cant wait to see how the brews planned for the weekend turn out. ...

Cheers guys, Your examples of the different IBU calcs from different programs have eased my mind quite a bit on the hops schedule. In the past I have been being a bit of a bush mechanic and just scaled recipes down and been lucky with results without applying any science at all. Only one mishap with...

Never used it, and still manage fairly clear beers.I find dropping temp by few deg for a few days before bottling/kegging (down to about 10 deg Celsius) that they clear right up by themselves. How clear will depend on the yeast and the recipe I suspect. You do need to be careful if you are bottling ...

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