BretBeermann

Oatmeal Stout #1 12 L Batch Size 2.35 kg Pilsner Malt (Weyermann) 250 g Flaked Oats 190 g Pale Chocolate 190 g Chocolate 190 g Roasted Barley 30 g East Kent Goldings for 60 minutes Starter of FM Irish Darkness Mashed in with 9 L of water to hit 67 C. Mashed for an hour. No-chilled in the keg overnight. Fermented at 20 C

Jest pisany na johnguest.com że do +65 C i 10 bar są dobrze, ale jest pisany że może wiecej na inne węzy.

Suche drożdże są w optymalnym stanie zdrowia. Bez sensu robić startera bo potem masz więcej ale nia są w optymalnym stanie zdrowia.

Korek powinna być mokro, a każdy kąt jest dobrze jak korek jest mokro.

Recently my wife got me a bottle of nitrogen for nitrogen beers and coffee. To have the ability to serve on both nitrogen and CO2, I decided to move my tanks outside of the fridge. To do this I picked up a 35x35x70 cm IKEA EKET cabinet. http://www.ikea.com/pl/pl/catalog/products/90333938/ It goes together easily without any tools, and I used a blade knife to open a hole in the back for the lines. Two tanks with single gauge regulators fit snugly. Lines out the back. I attached a 3/7 by 3/8 John Guest and 3/8 John Guest Tee so I can quickly swap my tanks out without issue. I purchased some 3/8 x 3/8 John Guest bulkheads, thinking initially I would install ball lock fittings inside I realized the strength of the fridge would probably work better with these: After removing the fridge, I used a 20 mm spade bit to open up holes for the bulkheads. They screwed through the hole perfectly, not sliding in and out but catching with the threading. I cut away as little insulation as possible and snugged the nut down to screw into. It took two screwdrivers to hold the nut in place while my wife screwed in the bulkheads from inside the fridge. Once the bulkheads were installed, I hooked up some small lengths of 3/8 tubing to fit into the fittings shown earlier between the bulkhead and regulator. I hooked up the fittings and then began putting the kegerator back together. The lines are hidden easily and can't be seen from the front at all. The gas lines and ITC-308 controller from the back: Once it was back together I oiled the top since everything was off it and got it ready for my next beer (and soon coffee).

Najlepiej instalowac uszczelkę i to: https://www.brewhardware.com/product_p/kegpostweld.htm

Używałem stare butelki (po 50 lat) bez problemów.

http://brulosophy.com/2016/02/08/fermentation-temperature-pt-4-lager-yeast-saflager-3470-exbeeriment-results/

W34/70 jest najlepszy dolniak do wysoki temperaturze. Do 16 C jest dobrze, a może więcej. Lepiej używać to niż US-05 albo coś do aleów.

Jest możliwe że masz reduktor do Amerykanskie butle. 19,07 to jest 3/4"

Baltic Porter #1 8 L Batch Size 3 kg Pale Ale Malt (Weyermann) 200 g Brown Malt 200 g Pale Chocolate Malt 100 g Roasted Barley 30 g Tettnang for 90 minutes SafLager 34/70 Slurry (from Vienna Lager) Mashed in with 10 L of water to hit 67 C. Mashed for an hour. Gravity right around 20 BLG. Fermenting at 11 C for a month or two before bottling.

Munich Dunkel #2 10 L Batch Size 1.75 kg Vienna Malt (Weyermann) 350 g Munich 20 L 80 g Pale Chocolate 175 g Melanoiden Malt 30 g Tettnang for 30 minutes SafLager 34/70 Slurry (from Vienna Lager) Mashed in with 7 L of water to hit 67 C. Mashed for an hour. Gravity right around 12.5 BLG. No-chilled in the keg overnight. Fermented at 11-12 C. Wanted to brew a Dunkel, but lacked Munich malt. Made due with dark Munich and Vienna.

Rauchmarzen #1 10 L Batch Size 1.9 kg Viking Pear-smoked Malt 300 g Caramunich Type II 100 g Flaked Barley 12 g Tettnang at 60 minutes 18 g Tettnang at 5 minutes SafLager 34/70 Slurry (from Vienna Lager) Mashed in with 7 L of water to hit 67 C. Mashed for an hour. Gravity right around 12 BLG. No-chilled in the keg overnight. Fermented for 3-4 weeks at 11-12 C. Nice body, nice balance, and easy drinking on this beer. Wife says it is too easy to drink one after another. Smoke not overly assertive. Quite pleasant. Will definitely consider using pear-smoked malt again.