SPUFF
Striker
I just use standard white sugar.
Cheers!
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I just use standard white sugar.
For bottling sugar, yes. For the fermentation process, no.Cheers lads!
Do you add sugar at any point on that one wilfy?Just getting stock in!
I’m bottling my Vienna Lager in about 15mins and after that I only have enough bottles for one more batch. As a result I decided against brewing today - I’ll do the Czech lager next weekend.Just done an inventory on ingredients that I have. Going to have to ramp up the brewing, got over 41kg of grain and over 2kg of hops!
I kegged my covid citra ale yesterday, force carbonated it and started drinking it about 4 hours later. Bit cloudy but will settle by next weekend. Also thought I’d drank all my mango pale ale but there’s half a keg there to go at. And my chocolate orange stout from last year should be mature enough now when I have a tap available.I’m bottling my Vienna Lager in about 15mins and after that I only have enough bottles for one more batch. As a result I decided against brewing today - I’ll do the Czech lager next weekend.
I ain’t mate. Just keep a look out of the back of restaurants may be your best bet.Dont suppose anyone has 4 empty crates too please lads?
How do you keep your fermenting vessels warm - do you have heaters?
I have a fridge with a greenhouse tube heater connected to an inkbird controller. I set the temp I want, if it drops below that, the heater switches on and the fridge off and vice versa.How do you keep your fermenting vessels warm - do you have heaters?
That's got to make a HUGE difference to the quality of your beer?I have a fridge with a greenhouse tube heater connected to an inkbird controller. I set the temp I want, if it drops below that, the heater switches on and the fridge off and vice versa.
I use a flat heat pad with a temp gauge attached. Might need to think about a cooler eg fridge if we have a warm summer. I don't think the heater actually needs to kick in at the moment cos of the heat the fermentation generates plus the insulation I have round itHow do you keep your fermenting vessels warm - do you have heaters?
I ain’t mate. Just keep a look out of the back of restaurants may be your best bet.
It has but I think the biggest thing is knowing you’re getting the best from the yeast if you use it at the correct temperature, I always go towards the lower end as I’m not usually bothered about quick fermentation. Great for when I did my one and only lager.That's got to make a HUGE difference to the quality of your beer?
How do you keep your fermenting vessels warm - do you have heaters?
That’s not a problem mate. I’ll check to see how my stout is in the next day or two and I’ll do you a couple of bottles if it’s alright.ok mate thanks. Asked me local n they reckon they dont use them, must get all bottles in cardboard now.
‘Forgot’ to give the asda man a couple back so theyl do.
ill grab those empties thurs if you dont mind? 4ish hopefully.
I'd have said that's too hot. I'd buy a heat pad once we get to September. From memory they're pretty cheap. I think the digital thermometer you plug in is more though. My bucket is surrounded by bubble wrap to insulatethe 2 kits I done say 18-22 and thats generally the constant temp behind my kitchen door at the minute.
Made a contraption to house over pipes in airing cupboard ie sawed the legs off a chair ffs! But its about 27 in the so presumably too hot gents?
A bit obsessive with temps being in aircon n that. I could close control it in my office but the bastard would cost a fortune.