Recent content by Dozer71

Put a collar on the door like the collar on the keezers so the kegs fit (search keezer builds).

Squeeze as hard as you like. Most people I know that do BIAB give their bag a good squeezing.

I thought it was "It's 12 o'clock somewhere" That's what we use down under.

You can brew the RIS but that is 6 months, not 6 weeks. Can go 1 year and have it for next year.

Windsor doesn't have as high attenuation as other yeasts, hence it is used in English milds and the like where more body/sweeter finish is to style. Your brown is at 68% which is about right for the yeast, although the IPA is at 62% so would expect a little more, but that said could be done...

All I can say is I have had port in mine for the last 10 years and today put my Russian Imperial Stout into it. Bottled the remaining amount. From what I have read, it takes much less time to get the flavour from the barrel due to volume to contact area. Will look to taste after a week. As for...

Moteuka hops also known as Saaz B are great in pilsners, also in PA and IPAs

Cat's Piss would be more like it (maybe that's an Aussie saying).

Xmas day poured a few beau-hemian pilsners (named after my dog Beau) for the relly's (relatives) and they kept coming back asking for more even though they bought their own craft beer which they left behind. Good thing I had a sixer for each of them for presents. Nothing like them wanting more...

Cheers for that.

Looking at doing my first RIS and have come up with this to date with a couple of questions. Use BIAB so have reduced it to a total of 16 Litre (around 4G) to the FV and allow for 1kg of LDM or dextrose to reduce overall grain bill and keep efficiency up (hopefully). Grain bill as follows...