Home Brew Questions
- Thread starter Voley
- Start date
Voley
🐀
I'm not very good at this 'patience' lark, I must admit.
It's got a good thick head on it now and even smells nice with the cinnamon / cloves etc mingling in with it.
Still half-tempted to sling the demijohn of bubbling cider in anyhow, yeast and all. I could do with the demijohn. It wouldn't do any harm, would it?
It's got a good thick head on it now and even smells nice with the cinnamon / cloves etc mingling in with it.
Still half-tempted to sling the demijohn of bubbling cider in anyhow, yeast and all. I could do with the demijohn. It wouldn't do any harm, would it?
No, no harm at all.I'm not very good at this 'patience' lark, I must admit.
It's got a good thick head on it now and even smells nice with the cinnamon / cloves etc mingling in with it.
Still half-tempted to sling the demijohn of bubbling cider in anyhow, yeast and all. I could do with the demijohn. It wouldn't do any harm, would it?
tommers
Busta Rhymes is an unstoppable movement
I just tasted the batch that's been sitting in the barrel for the past 2 (or maybe only 1.5, I forgot) weeks... and it's OK! It's a little bit cloudy but nothing too terrible and, more importantly, it actually tastes alright.
Oh well, there goes the next couple of weeks. If I can sort out how to regulate the temperature when it needs to be warm then I reckon we might be on to a winner....
Oh well, there goes the next couple of weeks. If I can sort out how to regulate the temperature when it needs to be warm then I reckon we might be on to a winner....
Voley
🐀
That's good to hear, tommers. It was fermenting really slowly before, wasn't it? It's reassuring to hear that it's still turned out OK. Even though I've been pretty careful with mine, I know there's a few things I could've done better. Good to hear that yours has been fairly forgiving - I can imagine it must be pretty disheartening to wait all that time for a brew to turn out undrinkable.
I just tasted the batch that's been sitting in the barrel for the past 2 (or maybe only 1.5, I forgot) weeks... and it's OK! It's a little bit cloudy but nothing too terrible and, more importantly, it actually tastes alright.
Oh well, there goes the next couple of weeks. If I can sort out how to regulate the temperature when it needs to be warm then I reckon we might be on to a winner....
You can buy little heating belts. They're designed for demijohns, but they'd probably work for 25litre vessels if they weren't in TOO cold a room...
*shakes fist*
badseed
Mighty but thin.
NVP said:
I just use a length of syphon hose attached to an old bottler pipe thing. No need to syphon just push the pipe into the tap on the fermenter. Gravity will do the rest.
I always discard the first 1/2 a cup or so as it is a dead yeast/hop plug.
Stop it before it gets too low, don't let it suck air in as this can oxidise your beer.
Although, co2 is heavier than air and should be sitting on top of the beer forming a nice cushion, but you can't be too careful. It's beer for Christs sake.
Some of my fermenters don't have taps (!) - so it's possible that NVP has the same issue. The other thing is that, especially if I've brewed using a yeast that isn't quite so prone to settling (flocculation), I find that the current of the inflow into the tap, right above the surface of the trub, does tend to encourage rather more yeast than I'm happy with to make its way into the tube. This might be part of the reason why people prefer syphons...
badseed
Mighty but thin.
Makes sense.
You can get a sediment reducing tap use one in the primary basically it stops the tap from taking anything below it's level, but with no tap this is useless.
That beer that Stig is making looks pretty good, but too much air contact for my liking.
Stig
Condimentalist
The first pic is aeration prior to pitching the yeast, but the second one you're probably right, I should keep it closed with an airlock rather than taking the lid off to see how it's going and take pictures.
My fermenter doesn't have an airlock though
I have one that I'm going to modify the lid to take, straight after this brew is moved out of it.
Stig
Condimentalist
I thought it was some kind of dodgy racking technique
I just stir mine vigorously with my massive spoon until I get froth on the top.
Nah, I'm moving it from the boiler to the fermenter now it's down to temp, so might aswell aerate it at the same time. I do have a Big Spoon for emergencies too though.
