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Started by benji, January 27, 2014, 07:41:18 PM
Quote from: Stecleary84 on October 31, 2016, 04:38:11 PMQuestion for those that have brewed this kit. I brewed this Saturday evening, it's sitting at 21° but no signs of life. Is this just a slow starter or is something wrong?
Quote from: Drum on October 31, 2016, 08:20:56 PMWas it an old kit? might be the yeast is past it's best, or it might just be a slow starter. give it another 24 hours and throw in a pack of us05 if theres still no activity
Quote from: mac2k on November 08, 2016, 12:40:35 PMThis is my first kit. Started at 03/11 with a OG of 1.050... so far so good. I did a good bit of reading on the net before starting it. Everything I have read indicates that this brew takes more time in the FV than the instructions suggest can be up to 3 weeks at 20C. Due to this, I will add the hop pellets when its very close to or at the suggest FG of 1.004. I plan on leaving them in for 4 - 5 days and then transferring into another FV to clear for a few days before batch priming with the supplied 300g of priming sugar.A quick newbie question on batch priming.Is it ok to just dissolve the priming sugar and then add to the mix when it is in the 2nd FV. I'm guessing that there may be a bit of crud / yeast in the bottom and if I do this I will stir everything up?? I've read that the brew should be transferred again, then primed and bottled. I don't want to be going OTT, but do want a nice clean IPA
Quote from: Qs on November 08, 2016, 01:56:37 PMYou need to get it off the trub before you add priming sugar. If you haven't moved it to secondary yet don't bother. Just wait till bottling, add the sugary water to the bottling bucket and move your beer in on top of that. That should mix it up for you to avoid stirring. You want as little splashing and transferring as possible after fermentation to avoid oxygen diminishing your beers flavour.
Quote from: DEMPSEY on November 08, 2016, 01:06:55 PMTry avoid too many transfers. When the beer is finished fermenting coach cool it then transfer to bottling bucket with the sugars already melted in that bucket
Quote from: mac2k on November 08, 2016, 03:07:38 PMSounds like a plan. From what I have read the hop pellets add a lot to the sediment. I think I will add the hop pellets in a small bag so that most of the debris is removed before going into the secondary with the priming sugar/water mix.
Quote from: mac2k on November 08, 2016, 03:50:06 PMQuote from: DEMPSEY on November 08, 2016, 01:06:55 PMTry avoid too many transfers. When the beer is finished fermenting coach cool it then transfer to bottling bucket with the sugars already melted in that bucketwill do... What is coach cooling?