Renewing ? Its fast and easy - just pay here
Started by helmet, October 14, 2016, 06:27:07 pm
Quote from: CH on October 15, 2016, 06:58:38 pmSorry should have said a wiser brewer than me told me that years ago as I was chucking the old expired vials, with clearly low viability of white labs into 2L and was getting nasty final beers
Quote from: delzep on October 15, 2016, 07:39:18 pm200ml I would do then up to 1l
Quote from: CH on October 15, 2016, 08:31:38 pmyou can step up to x10 but I have only ever done x5, as Delzep says 500ml would be ideal.nice set up btw tip, get yourself one of those 40W conservatory heaters at some stage you can pick them up for about €15-20.http://www.ebay.co.uk/itm/WALL-MOUNTED-CONSERVATORY-HEATER-1FT-2FT-OR-4FT-TUBULAR-DAMP-ROOM-PORCH-HEATER-/201451748240?var=&hash=item2ee775bb90:m:m9aKaOzjfh57QFL6MVHoBXQIn mid winter when shed is 2Degrees I have to supplement my 40W in the red neck chamber with a heat belt to get it to 19 but I just suspend the heat belt in the air. Heat belts aren't great for glass carboys, too much localised heat and instances in the US cracking them apparently. https://www.amazon.com/FermWrap-40-Watt-Fermentation-Heater/dp/B0064O92WS, I have one, they are faffy to strap on.
Quote from: CH on October 15, 2016, 06:24:16 pmLooks ok next time try a smaller step if you have old yeast and then up to 2l as it will put less stress on yeast and you'll avoid classic off flavours from underpitching.
Quote from: CH on October 15, 2016, 09:01:53 pmAny electrical engineers out there advise how you can run 1 item, i.e. fan from either a live fridge or live heater to save installing a second fan?
Quote from: Slev on October 16, 2016, 02:23:19 amQuote from: CH on October 15, 2016, 06:24:16 pmLooks ok next time try a smaller step if you have old yeast and then up to 2l as it will put less stress on yeast and you'll avoid classic off flavours from underpitching.What are the classic off flavours?