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Our aim is to kill wild yeast and mold spores so 15-20 minutes at 15psi (121c pressure cooker temperature) is proven to be sufficient for or brewing needs.

:thumbs:

Yeasty

Hi, Anyone from northeast uk? I'm just outside durham city and busy putting my BIAB kit together. Just need the pot, burner, regulator, hose, brewbag .......and a shed to brew it in. Seriously though, I should have the majority of this by the end of the month and can't wait to get started. Broonzy....

I'd echo what LG has said really. Your going to struggle to hit any specific IBU with home grown hops as the AA% will be a shot in the dark. I'd perhaps use a bittering hop to hit IBU then use your home grown for late/dry hop additions. For malt/yeast I'd go for a Marris otter and perhaps SO4 or Not...

Your VAW figure is about 25.86 based on the original recipe End of Boil volume (VFO). Don't forget to add your purchased hops AA%. As for your 2L held back :think: its a close call, with it in the mash you have around 2.5L head space :scratch: If your careful when pulling your bag you'll be ok. Just...

Briess Blog This is about mashing for distilling but could be relevant. It seems to indicate an increase in efficiency and a reduction of mash volume. Unfortunately there are no mash times mentioned. I found it interesting that the first 2 paragraphs mentioned clear run off and efficient lautering,...

Hi BDP The file looks good apart from section D. The VAW figure for a GW 23L brew is 21.11. Also delete the override figure of 45 IBU's and go with the Biabacus. I'd also go with 90 min. The amount of hops may look high but your AA% is half of the original recipe. So the amount needed will be around...

Hi Guys, Been a bit shit lately with too much work, family holidays to fit in and a shite internet connection that has took me 4-6 weeks to sort out. So sorry but I am still yet to line up a tasting session. Work seems to be tailing off so I should get on to it hopefully this weekend. I've just skim...

mally wrote:Luckily I have a colleague with a capper & some caps, so I might just get to send this one in. (Thanks for trying anyway Yeasty).
:idiot: Sorry Mally, forgot all about it.I haven't had much spare time of late. Good look in the comp'

:luck:

Yeasty

What temperature are you guys serving at ? With it being a Ruby ale I would have thought 12/13c would be right. I had a sneaky bottle of mine Thursday and it was at 11.5c and was too cold. (and under carbed :idiot: ) I'm going to up my fridge temp ready for later.

:shoot:

Yeasty

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