I have several packets of Crossmyloof dried yeast that I need to use up BBE Jun 2021 but like general food grocery items I tend not to take too much notice of (BBE) Best before end dates so just the one packet of Hog Norsk pitched.
Wort seems to like it, will probably keg next weekend. GFFV hooked up to the the Maxi cooler as well (just in case) but at this time of years its all about keeping the FV warm, neoprene jacket + overcoat used and the heater will kick in if required so cooling isnt really necessary.
I'm also not a crash cooler anymore when it comes to kegging beers, preferring to let some yeast travel over to the keg and leaving a few points to finish off in the keg(I'll know by experience when the beer is ready (iSpindel free zone ), that way you'll get more of bottle conditioned keg rather than force carbonation + any o2 taken across in the process isnt an issue. Sorry but I am not a fan of pressure fermenting from day one and pressure transfer if the style of beer being brewed doesn't need such a process. Leave the beer in the keg for a week or so to tidy up then cool the keg and pour off a couple of pints = job done, crystal clear keg conditioned beer without the need to use any additional finnings. (I only really ever use 1/2 a tab of protofloc in the kettle.) Top up the co2 in the keg once in a while.
Like most things in brewing its all to easy to get caught up in the latest brewing gadgets (which don't get me wrong are fun to experiment with), if I were to ever start again from scratch, Water alkalinity, which should take care of any mash pH problems, don't be scared of salts in your tap water, yeast + FV temp control, everything else is just gravy.
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