Originally posted by Dewald Posthumus
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Eventually did that double brewday this w/end. It felt like forever to reach boil though, super cold day. I also dont recommend a left hand only brewday, but will be interesting to have some left hand only brews. I'll compare these to beers I made with both hands to see if there's any difference
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Almost popped a brew can this week. The yeast was quite happy (I pitched a slurry), the temps were perfect and the pressure cap's CO2 escape hole was apparently JUST too small. The drum has a tiny mark on the side where the plastic actually started to tear apart. I'll have to keep a better eye on this stuff in the future.
On a side note, I started a small rum wash just now. Found super cheap molasses, and made a 50/50 mix with brown sugar. 1.3kg sugar, 1.3kg molasses into 10l of boiling water. It's cooling as we speak. Will pitch yeast as soon as it cools down. Distilling is becoming a problem for me, I think...
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Originally posted by BeerHolic View PostBrewed in August
Cream Ale
Speciality
Saison
White IPA
Special Bitter
Blonde
Planned for September
Belgian Pale Ale
Belgian Wit
Marzen
Helles
Speciality
Pilsner
I prefer to brew lagers in Spring / Summer.
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Originally posted by Toxxyc View PostAlmost popped a brew can this week. The yeast was quite happy (I pitched a slurry), the temps were perfect and the pressure cap's CO2 escape hole was apparently JUST too small. The drum has a tiny mark on the side where the plastic actually started to tear apart. I'll have to keep a better eye on this stuff in the future.
On a side note, I started a small rum wash just now. Found super cheap molasses, and made a 50/50 mix with brown sugar. 1.3kg sugar, 1.3kg molasses into 10l of boiling water. It's cooling as we speak. Will pitch yeast as soon as it cools down. Distilling is becoming a problem for me, I think...
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I received a new shiny 10" stainless frisbee and went shopping on Friday.. yes that is a kg of mosaic.
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I brewed on both Saturday (English yeast IPA) and Sunday (festbeer lager). Both went terribly with stuck sparges, with Sunday resulting in me unloading the whole mash tun and re-installing my janky stainless braid mesh filter (30cm long), which allowed me to recirculate with no issues.
Only brewed on Sunday to try see if I could improve on Saturday stuck sparge fiasco! Also trying out fermenting in a Cornelius keg with the Lager, so interested to see how it comes out. Pressure fermenting is next.
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Originally posted by BackOffMyBrew View PostI see 'Fresh Distill-kits' in your future
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Originally posted by JIGSAW View PostSound like to much work
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Honestly the effort to make one or two cubes of wort vs the potential profit is just not worth it, it's only worth it if you can make *and* sell at a scale of 15+ per week.
Spending an entire Saturday producing two cubes of wort and earning a few hundred bucks is a pain compared to spending a day making and packaging a thousand litres and selling it over the span of a week or two.
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Originally posted by Toxxyc View PostPlenty of enquiries, and I'd love to, it's just a mission on my equipment to make consistent high-gravity washes like those though, specially if people insist on all-grain. One guy wants 40l of wort at 16% ABV potential, and that means I'll have to give him wort at 1.13-ish to make him happy. That means a CRAPLOAD of malt, and a big process and I just can't justify it yet. It'll take a whole Saturday to boil off the required volumes and all that, and I just can't get it over my heart to tell him it'll be half a bag of malt and a whole day's work for me, so R1,500 for such a can. I'll do it, but still, it's a big thing.
You'd be running at a loss at those prices. Your time, effort, electricity and knowledge isn't worth R1500 for a day, even half a days work, never-mind the grains.... f%%k that with interest. You could punt it with dextrose or dme, but you'll taste it in the end product.
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