Thanks guys, so in theory the pressure in the head space should remain the same even though it is getting absorbed by the beer and the CO2 production is slowing down?

Hi there, I've recently started fermenting under pressure using a Fermentasaurus http://www.oxebar.com.au/fermentasaurus/ Basically I pour the wort in, pitch the yeast, attach the lid and attach a Spunding Valve. The lid also has a Pressure Release Valve. What I'm noticing is that the Spunding...

Hi there Just wondered if anyone has come across this before: Im brewing a Bohemian Pilsner and I've had it fermenting at 10C (50F) for about 9 days. I pitched a 2 litre starter and it is now very active. I decided to take a hydrometer reading and to test for diacetyl. I use a thin plastic test...

Awesome! Thanks Ozarks! Just what I was after :D

OK Thanks guys Another question, does anyone know what the equivalent amount of grain (lets say a pale malt) would be for a 1.7kg can of LME assuming 75% efficiency? The Dry Malt Extracts don't seem to be so common here in New Zealand for some reason. Can anyone provide the pros and cons of...

Im an All-Grain brewer but still appreciate the advantages of extract brewing - namely time. However, the main disadvantage is cost. What I have done in the past is combined say a Black Rock Pale Ale 1.7 KG can kit with a Black Rock 1.7 KG can of Light Malt extract. I've then added hops and had...

Thanks guys, So I decided to rack to secondary and pop it back in the fridge at about 48F (My only temperature control is a fridge that I can regulate between about 48F and 38F, I could not increase the D-Rest temp) Funny thing is it seems to be more active in the fridge than it was during the...

Cheers guys. I've rested it for about 4 days now and it looks like its pretty much done fermenting but there is still a bit of a butterscotch taste to it. Will this diminush in the lagering stage or should I continue to rest for a few more days at about 18C?

And do you wait for fermentation to stop during the rest?

Hi there. I'm brewing my first pilsner and have had it fermenting at about 8c for 4 weeks. It's dropped to about 1.014 from about 1.050. I'm planning on doing a diacetyl rest for a couple of days at about 18c (although it tastes quite good so may not need one). My question is how long should I...

Thanks Flatlander I use a fermenter with an airlock for secondary but do you still think oxidation is a risk? I dont have any equipment for cold crashing so the hop sock is the only option for me.

Thanks guys, yeah apon further reading, most people do recommend dry hopping in secondary rather than primary so I'll do that. Thanks for the tip on Biofine MrBIP. I've never used it before, (I do use Irish moss or something similar, 15 mins from the end of the boil) but have never added any...

Im planning on adding some Citra pellets in a hop sock to my APA. Its been in the fermenter for 4 days and the airlock is starting to slow down so I'm going to either add the bag to the primary in the next day or two and then leave for a week or so, then remove the bag and rack to secondary...

Hi there. When I create a recipe what should I be adding in the fields, Batch Size and Est. Boil size? Is the Batch size the full amout that ends up in the fermenter including the trub? Im getting heaps of trub so if I have a batch of 20 litres, once I rack to secondary I sometimes end up with...