Recent content by BandonBrewingCo

Any update xico?

Got one of those pizza and rotisserie rings for my Weber. Just waiting on the weather to stop sucking. @Oldskewl Vito's recipe is way too wet for me, even using the kitchen aid. I just have a tiny bit of less water or more flour and it works fine then. Maybe his flour is more absorbent than most...

Update: did this with a 200ml syringe with a 10ml dose per 500ml bottle. Had 140g sugar for 20L. Topped up with water to get 400ml for 40 bottles. Worked a treat, will be doing this from now on.

Got a pet duck but he started getting bitey so I had to get him a muzzle. Settled on something discreet. It's not very fancy but it fits the bill.

Thanks for the insight! The buckets being scratchable made me get a SS conical. It costs about the same as 2-3 glass carboys in Europe. The only thing I find they're missing is some sort of window but that'd be totally impractical. Plus I don't have to worry about light. There's always the...

Is the fermentability of the wort not locked in during the first 15 mins or so?

I gotta ask - why carboys? Seems like buckets are much easier to deal with

I respect that 100%. I'm a very lazy brewer. I did however try to brew a stout with very light water and ended up with alcoholic licorice. So then I though, ok just use some easy lactic acid and everything was better. Trying to understand salt additions was a mare till I realised I don't...

If you're in the US a jaded chiller is a no brainer imo. Still cheaper than a CFC and just as fast.

3500W induction plate but my balcony socket is only 12A so keep it at 2600W. Downsized to a 25L kettle and batch sparge in a plastic fermenting bucket while the first runnings heat up.

I use an immersion chiller. Very low maintenance and doesn't take too much longer really. By pour I open the tap/ball valve at the bottom of the kettle. I stuff something under the kettle to tilt it as I get towards the end. A bit of trüb gets through but not much. Basically I get very close...

I collect all my cleaning water from the immersion chiller.

I made life easier by: Removed recirc and other hoses. Mash tun barely drops any degrees during the mash. Set and forget. I pour straight from kettle tap to fermenter without a hose. This also gets good aeration. Use appropriate yeast for the temp I have. Can't be arsed with fermentation...

What??? What conical and or procedure have you that a trüb dump takes days???

Do you dump the trüb first? If so, do you just forget about the last bit of beer under the racking arm? Or are you filling from the dump valve?