Jim's Beer Kit

This seems to be at the end of the fermentation dropping temps down to 12-18°c in preparation for a dry hop.

So has anyone tried soft crashing? Is it really 'a thing' ?

Found this ........

https://www.biralleebrewing.com/2022/04 ... ebrew.html

Doesn't say much for my pool strips then.

But how accurate do you need to be? I did the math to 2 decimal places in Excel and then rounded it up to the nearest ml because of the syringe - never thought to use the burette.

Coming back to the op. Beer stone in bottles is proper tough one to get rid of. Tried a few things: a strong sodium percarbonate dose in the bottle and a long soak help. But that left it behind, so I resorted to a bottle brush and TFR to finally crack it. Hopefully it will not be a problem in the fu...

WalesAles wrote: ↑

Sun Sep 25, 2022 7:05 pm

Just Googled Cuvette, `cos I`m nosey and mentally impaired (THICK in old school).
People on Google ask the stupidest questions about Cuvettes.
Anyway, Mash, why does it affect your pickles?

WA

I think something in the water is responsible for turning my garlic blue.

guypettigrew wrote: ↑

Sun Sep 25, 2022 12:11 pm

MashBag wrote: ↑

Sun Sep 25, 2022 7:53 am

Can get a tester for that ^^^

For what? Efficiency? No, but it can be calculated.

Guy

Nah.
The double post..... Tbh it looks like you are talking to yourself. Now I am sure you can get tested for that

I see you might be making wine then

If you need any ideas shout up..

guypettigrew wrote: ↑

Sat Sep 24, 2022 7:44 pm

Fascinating. What sort of efficiency do you get?

Has the Hanna alkalinity tester arrived yet?!

Guy

Not yet, but never say never. This has started a whole new "thing" cos there is a chance the hardness affects our pickles too.

Can get a tester for that ^^^

Could you suspend the hops in the steam, you would get a more delicate extract, possibly rather than boiling them?

Google reckons that's how they make gin?

guypettigrew wrote: ↑

Sat Sep 24, 2022 8:21 am

I'm sure you've explained it elsewhere on the forum, but I can't find it now. If you're making (for example) 20 litres of beer, using (for example) 5kg of grain, do you mash in about 25L of liquor and then drain the wort off?

Yup standard braumeister 20 process. 30l liquor in 23l wort out.

Pool/hot tub testers are not fiddly at all

It is cornish smugglers tea. Very nice of is too.

When I first started I split into two, and was glad I did as one vinegared... But omg what a brilliant apple cider vinegar it produces.

Do you just do black tea Chas?

I have a glut of Ernest at the moment. Will have a go after my vodka hopping had been tasted.

According to Sierra navada it works for green hops. Now there is a good idea, might save the pita job of drying them.

But but but...

& I don't sparge