Last post by CWalsh - January 21, 2021, 06:44:19 PM
Hey Chris, welcome aboard. Liffey brewers is your local club. We have a few members in maynooth. Great to have another brewer in the area. Hope you don't need to put too much work into the new house and can get back brewing soon
Last post by St. Fursey - January 21, 2021, 04:00:18 PM
I'm not selling mine, but as guidance You'll need: 1. Gas - stout mix 2. A nitrogen regulator. Nitrogen runs at much higher pressure than CO2 so you can't use your CO2 reg 3. A nitro tap with a restrictor plate
Last post by colm89 - January 21, 2021, 03:13:08 PM
Brewed an imperial stout last Sunday (10 litre batch in a spiedel 12l fermenter), pitched it with Nottingham ale yeast, lobbed it in the ferminator and left it to get to work at 17 degrees.
I don't know why but I thought I'd have a peek today (4 days in) and was greeted with this delightful sight:
It was a stroke of genius that I popped it in a container on Sunday otherwise there might have been a right old mess!
Anyway, it had fermented right out to the target fg so I racked 5 litres each to the two glass demijohns I had knocking around (and took the opportunity to throw a small splash of bushmills into one) and cleaned everything up:
But here's my question, seeing as it has reached target fg, and I've racked it to the secondary with no trub, how long should I leave it here before bottling? Could I get away with bottling this weekend? Or should I leave it til next weekend as planned (full two weeks)?
Last post by SureLook - January 21, 2021, 10:26:34 AM
Usually I would wait for fermentation to subside and dry hops 3-5 days before bottling (when brewing IPAs/APAs) but this recipe called for dry hopping on a specific day so I went for that.
Given this beer should finish at 1.007 there's not too much fermenting left, however, I think the fermentation time of 16 days is for the yeast to impart some flavours into the beer (particular to saisons as far as I'm aware).
Suppose I'll wait and see and make a judgement call in the next few days!
You are better off waiting for fermentation to finish and then adding the hops IMO. 4 days is loads, 2 would be enough really. If you are at 1.014 already you also probably wont have another 11 days of fermentation.