Cosh
Likes Bikes
Mashing in a saison now
Attachments
-
66.3 KB Views: 137
just put mine on the boil.Mashing in a saison now
How are you transferring your sparge from the HLT?Mashing in a saison now
3l jug to fill up the mash tunHow are you transferring your sparge from the HLT?
Yes. Total efficiency is 70%I gather that you're batch sparging, then.
Whats your efficiency like?
Get yerself kegs
@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.temp
LEX ; on average 12 deg where it is and its lowest it got was 10 deg
I dont think thats going to cut it mate,
you'll need to spend the couple of bucks on the heater,
there cheap and use fark all power.
well worth it!!
Lager yeasts will work, but take longer, and need lagering, which is 4+ weeks in the fridge after fermentation.Are there yeasts out there that will work at lower temps? Maybe not, 12 degrees, but maybe 15? (I really should know this in my line of work)
Haha, I see you have liked posts of mine from 2004. Pretty old ideas there. I weighed less and looked better back then.BAHAHA. When you don't look at the date. And start stating the obvious. Trap for young players
How did the hops go?
I'm having a glass of Flanders Red that I made in September. Really good sour. Cherry, wine, sherry with a nice sour cleanse on the pallette