Search found 257 matches
I've had a few bottled brews that have had a whiff of vinegar about them when opened young (especially when you sniff the underside of the cap), but the smell disappears after a couple more weeks and taste fine. As Jocky said, It's worth leaving them to mature and see how they are in a few weeks. Fi...
Personally I would wait a couple more days (at least), until the hydrometer readings stabilise. I've had hydrometers in the past with the same 'bottle now' markings and have ignored them every time as they are only a very rough guide
IMG_2772.JPG I also ordered a new 25mm back nut for the tap, as I assumed the original wouldn't fit with the filter in place (I was right) So now I will rack off into the secondary, dryhop for a few days, and bottle from there. It looks good in theory, I guess I'll have to get a brew on now and tes...
I have only dryhopped a couple of times in the past, due to clogging problems when siphoning and bottling. I have tried leaf hops, covering the end of the siphon tube with a mesh straining bag, and this worked ok but was a bit of a faff and took ages for the beer to flow through. I also tried pellet...
- Fri Mar 27, 2020 5:55 pm
- Forum: Grain Brewing
- Topic: Viability of malt as it ages
- Replies: 8
- Views: 702
I brewed last month with crushed malt I bought from MM in June 2018, it was kept in the cool but had been opened and sealed again with a cable tie. It was absolutely fine, much to my dismay!
- Mon May 06, 2019 3:49 pm
- Forum: Brewing Videos
- Topic: The most up-to-date brewery in Britain (1963)
- Replies: 5
- Views: 957
I made potato wine a year or so back and have only just finished drinking it. It was a nice wine but I really don't think the potatoes added anything (unlike carrot or parsnip wine using the same recipe). The recipe had wheat in it and, having made wheat wine in the past (and really liking it), it t...
- Sun Oct 28, 2018 10:05 pm
- Forum: Fermentation
- Topic: Conditioning before bottling
- Replies: 12
- Views: 2024
I leave the primary fermentation to run for 2 weeks, upping the temp by a couple of degrees for the last few days to make sure it's finished. The yeast will clean any fermentation byproducts up in that time, then I bottle. Racking to another vessel adds more risk of infection, not to mention the eff...