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Nothing like that moment when a new brewer says "OMG! I made Beer!!!"Great stuff,I owe you guys a beer!
Cheers!
Nothing like that moment when a new brewer says "OMG! I made Beer!!!"Great stuff,I owe you guys a beer!
I think here is fine but you could start a new one under "recipes" thread. Probably before you start brewing though so we can help tweak the recipe and process before you start. LOLhi guys ,i dunno if is should start a new thread?
but i felt comfortable enough to start brewinf 11 liters now!
currently boiling the wort.
ill probably have hundreds of other questions,so do i post them here in this thread or a new thread?
Even started filtering my mash 4 times before boiling,lol
thanks guys
I brewd in the bag,I think here is fine but you could start a new one under "recipes" thread. Probably before you start brewing though so we can help tweak the recipe and process before you start. LOL
What do you mean you started filtering your mash 4 times? As in sparging after you have done a 60 minute temperature/infusion rest? With how much water each time are you filtering?
...then i used a clean hose to siphon the top first to my fermenter and left the sediment,about a inch of it.
Was this correct?
I see what you mean. I don't personally think there is anything wrong with it but you could easily drop the step where you run it through a colander before boiling. It would save you some time and you are already siphoning from the top after the boil anyway.I brewd in the bag,
sparged 1 times the original volume of water.
Poured the final volume through a colander(?) about 1mm square gaps to catch sediment.
Then i boiled the final volume to arolling foam point,added hops and kept it boiling for 65mins....
then i used a clean hose to siphon the top first to my fermenter and left the sediment,about a inch of it.
Was this correct?
This is one of those battlegrounds in brewing where you'll get fairly different opinions and most of them are right to some degree. Personally I like to bring some of it across to the fermentor, it provides food for the yeast.
The points above that make sense to me.
You aren't actually doing anything, the yeast is bottle conditioning your beer!i am bottle conditioning,hopefully for a week....
I used kveik,pitched it at 38 celciusYou aren't actually doing anything, the yeast is bottle conditioning your beer!
What yeast was used in the batch that is bottle conditioning?
Normally it takes a couple weeks, but the Kveik works quick, I will be interested to hear how carbonation is after 1 week.I used kveik,pitched it at 38 celcius
Hahaha. I'd say send them a picture and brag about it - but then they'd be knocking at your door asking for some and you 'd have none left for yourself! Keep good tasting notes and adjust your recipe to make it a bit less bitter next batch aroundwow,cant believe im sitting here at home,during a alcohol ban, enjoying this real beer while my doubting work coleeagues are drinking flat pineapple "beer"