Radar 3
Member
- Messages
- 275
- Location
- Cumbria
Be like The Eagles,Hotel California.@Maker. You would love @brewdexta 's set up.
Be like The Eagles,Hotel California.@Maker. You would love @brewdexta 's set up.
Brew two.
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Only 13 litres of water this time, in a big muslin bag and much closer to the right temperature, 66 degrees, aiming for 65. This recipe mashes out at 75 degrees with an out time of 10 minutes, I assume that means after an hour, start heating again, then leave it at 75 for a further ten minutes before sparging.
Interesting, I've had a lab hotplate/stirrer stashed away in the garage for years now.I used to do this with a conical flask and home made stir plate. But I'm getting lazier. I just shove an extra packet in
Weird coincidence; I watched The Friends episode where they mention drinking Boddingtons in London just a few days ago, I did wonder if it was a real thing.I've been doing all grain brews since February, working on a HERMS mash system at the moment using my 20L boiler as HLT, 30L boiler for the wort to go into. Ferment it out and serve with this...
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I made mine from a length of 8mm copper tube coiled around a handy round thing with a bit of garden hose stuck on each end.Really should look at immersion chillers
he hop stopper in the copper, when pumping out of the copper through the plater heat exchanger into the fermenter, this and the hop bed act as a filter and catch most of the trub.
Brew two.
Simple Sergio. ASDA.Trolley,beer ,check out and pay.Could we have that in English, please....
Could we have that in English, please....
Oesophagus - where you pour the beer after fermentation