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I am also planning on doing a brew if all goes according to plan. Maybe just 2 questions:1. I'm not sure if i will be able to get yeast in time, but currently have a brew in primary for almost two weeks now. Will that yeast cake be fine to transfer my wort on top of since I am brewing the same style again?2. Since I probably won't be able to get ice for my cooling, has anyone done the "no-chill" method with success?
Yeah, should be good. What yeast do you have? You could probably split it for two or more batches.save all the trub.Sent from my SM-N970F using Tapatalk
Have a Blonde Ale with US-05. Only change in recipe will be going from Southern Promise hops to African Queen.
i've enough malts, yeast and hops for a good few batches, but i also have beer in the kegs. i'm very likely to get bored fast, so a couple of brewdays should alleviate that for a while, certainly doing a rye whiskey i've been putting off. i'm going to save my mashed grains to dry and mill to supplement some bread baking efforts.
<>2. Since I probably won't be able to get ice for my cooling, has anyone done the "no-chill" method with success?
I've ever only done No-Chill ... also with NO problems, even if there's headspace in the container you're cooling in overnight ... some overseas homebrewers even no-chill directly in the boil kettle and only transfer the next day.
The Problem With The World Is That Everyone Is A Few Drinks Behind.!
She recently developed a stomach thing because of stress. Can't do anything fizzy, anything with alcohol, too much caffeine, nothing spicy, etc. or she's curled up in pain for a few hours.
Got two brews planned for the Lockdown. Irish Red Ale and American Pale Ale. Will be short of ingredients if the Lockdown is extended which seems likely....
Groenspoekasem how do you dry your spend grains for flour milling? I have made bread (and plenty of dog biscuits) using the wet spent grain - I just cut back on the other liquid in the bread dough. But I am interested in making flour from the spent grains.
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