Thanks mate. It make sense. The beer certainly does change. Thanks for the advice. Cheers
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I keep mine @ 14-15psi or 1bar and get good pours with nice carbonation. What pressure are you using?
I have completed first stage of clarification and now the sediment bottle is full. Do I remove it empty it and refill with beer using beer tap?
Good thought. Really useful post
Stone’s Ginger Wine – Created by adding a splash of ginger wine to a glass of whisky – Should be a delicious drink by itself… Though have never tried it. Add, whatever you like to your BrewKeg, Herbs, Chillies, Coffee, Coconut-Chips, Ginger-Wine etc. As long as you like the taste, do it. https://vimeo.com/237500018
I used to mash 200gms of wheat malt when doing the lager. Helped get a bigger head. cheers
I am a chemical engineer. we had a small topic on beer manufacturing. But forgot everything. If anyone has a good understanding please share. By the way, I have a construction company Kerala, I am also expanding my business to some other fields as well. so I am thinking why not beer manufacture?
Hi Daniel, only saw your post today – not receiving notifications any longer, for some reason. I have a brewmaster (23ltrs). Reason why I boiled the wort (LME+DME) just to try a hybrid brew of sorts. On all grains the wort is boiled and I thought it maybe would integrate the flavours more. Couldn’t say […]
All good advice and pretty much my standard process. About my 40th brew with this, and about 1/2 and 1/2 kit/all-grain. Last two brews the only ones to do this. I’ve had crystal clear beers consistently previously. I’ll do another brew, and see where I get to. I’m suspected way overcarbed, but that’s not consistent […]
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Thanks a lot for sharing this idea.
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Hi Phil I have seen all grain recipes using vanilla beans halved and put in with the beer. Usually 2-3 beans for 20L. I think you should soak in vodka first to sanitise,scrap the gunky bit out first. Hopefully someone can chime in that has used before Cheers
If fermenting-temperature (depending on beer-style) and -pressure settings are correct…. Your beer will be ready when returning from holidays. Lager: about 12º to 15º C – Ale: about 18º to 20º C – pressure about 15 PSI or slightly lower. These setting will make sure your beer won’t overflow during fermentation. Hopefully 🙂
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I have the same problem with the brewmaster 23L. I take the brew from the line filler and there’s no foam problem. Go through the tap, foam by the glassful. Seems to be getting worse. Have a brew I am chilling down now. Brewed at 1.3 bar and will dispense at 1.1 bar to see […]
I am going to try a low alcohol beer in my next brew. There won’t be any DME in it at all. As well as a can of LME and 750gm of grains I’m planning on using a small amount of maltodextrin to add some body and 200gm of hops. I’ve never done this before […]
Well, I would start with the Fermentis S-23 or any other Lager yeast for about 4 days or longer, depending on fermentation activity, before adding the Lalvin EC-1118 Champagne yeast. After a few more days fermentation should be nearly finished. Gravity reading should have reached about 2.5º Plato etc. If you like doing a Diacetyl-Rest, […]
Thanks for all your help Nolan – I sure appreciate it, mate. Cheers
Has anyone tried using a tubing clamp to stop the beer flow instead of using the dispensing valve? https://www.brewshop.co.nz/brewing-equipment/bottling-equipment/tubing-clamp-plastic.html
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Nice one, FYI i used a 23L IPA kit and split it betwwen two BK10’s – in one i add a couple of tablespoon of the finest Manuka Honey, hard to tell the difference – so maybe needed more? Mal, head brewer and drinker at the Cedar Park Brewery
Thanks Dave Has anyone used maltodextrin in a brew?