Recent content by bobtheUKbrewer2

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  1. B

    Why is the yeast in the FV all globular ?

    Sibelman - you are correct they were very visible. I use a jug and funnel to bottle, and as I got to the last few litres, the jug was moving them around and they were breaking up into tiny bits - but the kleenex did filter them out. I do not use cleaning agent, just copious amounts of hot water...
  2. B

    Why is the yeast in the FV all globular ?

    hotbeer - will report on quality in 14 days......
  3. B

    Why is the yeast in the FV all globular ?

    its bottled - clumps the size of match heads - very mobile - had to filter through a kleenex tissue....
  4. B

    Why is the yeast in the FV all globular ?

    I usually get good sedimentation, nothing has changed, SO4 yeast 15 gm per 22 L 3.7% SMASH beer with chinook hops Only thing I can think of it got to 25-26 C 4 days in to fermentation. Water treated same as always, AMS and campden tablet 2 tsp AWB and half a gram of MgSO4
  5. B

    Why is my beer so bitter ?

    thanks, Mac. I used an IBU calculator I found on the internet. I think I am ok with bitterness, but with the beer in question, I was aiming for mainly flavour and aroma.
  6. B

    Why is my beer so bitter ?

    my water is treated the same as the local microbrewery - I am really asking with such low calculated IBU why does the beer taste so bitter ?
  7. B

    Why is my beer so bitter ?

    22 litres 10 days in bottle tasted yesterday I could have been clearer 1 protofloc tablet last 5 monutes
  8. B

    Why is my beer so bitter ?

    3.6% SMASH beer with mosaic cryo hops AA 0.213 added as below 2 gm 15 mins 3 gm 10 mins 5 gm 5 mins and 15 gm 3 mins I calculate IBU as 12.5 cooling down to 30 C 4 hours then down to 18 V in 10 mins thanks
  9. B

    Warm homebrew is ok

    I worked with an American guy in London - he would buy a pint of guinness and stand it in front of the fire to warm it up,,,,,
  10. B

    Alkalinity/pH and salts again!

    wort is cooling - beer will at least be wet and room temperature....I will Email you a pint to try...
  11. B

    Alkalinity/pH and salts again!

    peebee thanks I think. brewing tomorrow adding 11 ml of CRS and 10 gm of AMS, hoping it will be drinkable........... (half campden tablet before the CRS)
  12. B

    Alkalinity/pH and salts again!

    Peebee - this is going right over my head so simple question what should I do with this water to make a 4% pale bitter, hardness as CaCO3 228 Ca 80 - SO4 107 - Cl 65 - Mg 9 - Na 39 thanks
  13. B

    PET Bottle looks like a grenade

    the priming sugar table in post 4 looks a bit heavy to me - I use less than half those rates.
  14. B

    why siphon instead of pour if next step is aeration?

    Clint - most amusing second paragraph.
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