Recent content by Zambezi Special

Add sugar, carbonate naturally

What happened? Maybe just a fuse? I can't recommend any system, but I am thinking that it may be a good idea to do a couple brews just on the stove to get a better idea of how it all works. Then you know better what to look for

You're not doing bad at all :) You just need to adjust the figures in whatever program you use: efficiency, boil off, grain absorption etc

Welcome! Where in Indonesia are you from? My dad was born in Sumatra ;), but I've never been there (yet)

Since it is new, call supplier and tell them it is smaller than you thought. If they can deliver a bigger one and take this one back and you pay the difference?

First brew was all grain summer blond. Brew shop put it together, so no big brand name behind it. I remember spilling a lot of wort due to small pots, clumsiness, etc But I liked the beer and continued brewing (still using the same pots)

I can't help you with seeing what is wrong with the recipe as I don't have enough experience. But throwing it out seems like a bad idea. Maybe try some as a beer shandy? The sweetness of sprite or 7up should counter balance the bitterness

I put apple juice on "old" beer trub and end up with some foam that way. Old here just means left over trub in the fermenter, used straight after bottling or kegging my beer

I feement at high temperatures with kveik Voss and that works well, so I would almost rule that one out. Maybe they are just drinking too much ;) More seriously, it could be something simple as dehydration/heat stroke as you mention it is hot outside

I've always wondered why there would be a difference in sugar amount for bottle vs keg. But to be safe, I've used the lower amount and have had to top up with CO2 I think I will put the full amount next time, leave to carbonate long enough (2+ weeks) and attach a spunding valve to check...

Welcome from the Zambezi Valley

I double mill, but that's more out of habit than necessity. My first brew came in at around 1.028 instead of 1.048 and I started double milling after that. I have mash efficiency and brewhouse efficiency set to 73% and that works fine for my set up. I brew small batches, but at high OG, to be...

I sort of brew to style as I am not (yet) good enough to deviate ;) The styles give me a good starting point Having said that, in summer I brew everything with Voss kveik due to the heat. Blondes, tripel, wheat beers, IPA, cider and I'm sure thats not by style (but necessity)

Ouch. Yes Or throw it all back in the fermenter, let go for a couple of days and bottle again with the right amount of sugar

I worked to metric and 2 tablespoons of sugar (if not in Oz) is about 24 gr. In 3.8 liter is only just over 6 gr/litre I standard use 6-8 gr/ltr IF fermentation was finished