Home Brew
- Thread starter LEX
- Start date
indica
Serial flasher
just put mine on the boil.
How are you transferring your sparge from the HLT?
Cosh
Likes Bikes
3l jug to fill up the mash tun
Cosh
Likes Bikes
Yes. Total efficiency is 70%
Scotty T
Walks the walk
Scotty T
Walks the walk
@crashtestboy is on the money. One thing makes great beer. Fermentation. It requires good temperature control. When you get temp control you know your beer will ferment completely and you won't get chemicals like acetaldehyde forming which makes the beer taste like green apple. 12 degrees is way too low for an ale yeast and most kits have ale yeast, even the ones they call lager. The amazing thing about kits is they tell you to ferment at 26 degrees, which in all except a Belgian style is way too hot and even for the Belgian you ramp up from 19 over several days. That's so your bottles don't explode, never mind beer done at this temp tastes like shit.
All serious brewers have a ferment fridge, with a temp controller and a heat source, in summer the fridge keeps things cool. I use a plywood box with a light bulb for winter heat.
Scotty T
Walks the walk
Lager yeasts will work, but take longer, and need lagering, which is 4+ weeks in the fridge after fermentation.
scblack
Leucocholic
Haha, I see you have liked posts of mine from 2004BAHAHA. When you don't look at the date. And start stating the obvious. Trap for young players
. Pretty old ideas there. I weighed less and looked better back then.
Hops went well, I get the feeling it's all bloody cascade, but that's ok.
I dug up one of the root systems to move it, the growth in 8 months is astounding. Will post a pick in a little bit.
Just trying an IPA (was supposed to be a pale but I actually hit my numbers for once, so it's an IPA with weak malt profile), which was dry hopped to mute the alcolhol. I can confidently say, this is what a beer tastes like when it's over-hopped. It's ridiculous.
