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  1. #921

    Quote Originally Posted by AlexBrew View Post
    I bought the same one from BG (-50 to +110degC) - think is was R180.00, but came with batteries.

    Though saw it too on MicroRobotics for I think R125
    So, R31 is a good price
    I bought two with four batteries and it was just over R100, bargain
    __________________________________________________ ________________
    Still learning, please be patient, I've had a few.
    Constructive criticism welcome.



  2. #922
    Quote Originally Posted by RudiC View Post
    I bought two with four batteries and it was just over R100, bargain
    Planning to do the same.. and also get some fans for the keezer

  3. #923
    Quote Originally Posted by AlexBrew View Post
    I bought the same one from BG (-50 to +110degC) - think is was R180.00, but came with batteries.

    Though saw it too on MicroRobotics for I think R125
    So, R31 is a good price
    And I really do believe they all come from the same factory, even if branded differently
    Cheers,
    Lang
    ~~~~~~~~~~~~~~
    "Dudddde...Hold my beer!".... ; "I wonder what will happen if I ...."

  4. #924
    Quote Originally Posted by CaPunT View Post
    Depending on the temps, and yeast strain you could smell a number of things...

    My experience is that sulphur is very prominent during early fermentation(ruik soos eiers) of a weiss.
    Then, depending on the temp, it can be more neutral(slight clove-like) or fruity later on(more banana-like if the temp is >=21).

    The fact that it smells like YEAST is a GOOD sign, because that's what you put in there after all ?
    Great then. It was at about 22deg all the time.
    Thank you!

    Sent from my LG-H990 using Tapatalk

  5. #925
    Quote Originally Posted by AlexBrew View Post
    It smells muff - like the dust from a vacuum cleaner and whereas fermenting yeast will have bubbles of all colours, the bubbles are small-isch. Infection makes bigger golfball sized bubbles and have a grey-white isch almost a metallic colour to it. You probably know the smell of fresh bread, the smell of stale bread and you'll smell if it has muff on it - same thing.


    Sounds/smells/tastes like how it should. I think youre ok. You'll smell quick enough when its off.

    How long has it been in the fermentor? Have you transferred it to a secondary fermentor during the time ?
    Great info thanks.

    It's been in there for 10 days now. Haven't transferred, will do that before bottling.

    Sent from my LG-H990 using Tapatalk

  6. #926
    Quote Originally Posted by HAP-BR3W View Post
    How do you know when the wort is infected? I took a sample tonight and was wondering. Best way I can describe the smell is it smelled like when you bake bread and add the yeast and then you smell the yeast.
    The taste was almost the same.
    Is there any sure way to know?

    Sent from my LG-H990 using Tapatalk
    Taste is already a bit better, I opened it to check, and it looks like there is fat drifting on top. Not sure?

    Regardless, will taste again on bottling day.


    Sent from my LG-H990 using Tapatalk

  7. #927
    Each time you open up the fermenter, you risk infection, lose co2 pressure, disturb the natural balance life the universe and everything.

    Sent from my SM-N970F using Tapatalk

  8. #928
    Quote Originally Posted by groenspookasem View Post
    Each time you open up the fermenter, you risk infection, lose co2 pressure, disturb the natural balance life the universe and everything.

    Sent from my SM-N970F using Tapatalk
    I know... I never open it until bottling day.

    I was curious to see if I can spot something.

    Sent from my LG-H990 using Tapatalk

  9. #929
    Senior Member
    Join Date
    Dec 2014
    Location
    Hartbeespoort/De Wildt
    Posts
    1,632
    1) I buy those thermometers from Communica in batches of 10. Discard when they die. Courier cost per unit works out very low. They are not excessively accurate and can be between 2 and 5 degrees out. I calibrate using a known value and mark the deviation on the casing using a silver or white permanent marker.

    2) for more accurate measurement, I buy the k-type thermocouple unit @ around R150

    https://www.communica.co.za/products...thermomr-probe

    The thermocouple wire eventually dies and I buy replacements in quantities of 4 @ R25 each

    3) stop looking inside your fermenter: the beer is either good or it isn't, I only taste at kegging time

  10. #930
    Senior Member
    Join Date
    Jan 2018
    Location
    Pretoria
    Posts
    1,802

    Quote Originally Posted by HAP-BR3W View Post
    Taste is already a bit better, I opened it to check, and it looks like there is fat drifting on top. Not sure?

    Regardless, will taste again on bottling day.


    Sent from my LG-H990 using Tapatalk
    How do you know it tastes better? Tap some off? That increases new oxygen and microbes into the brew. Opening it was a mistake. That floating stuff - I'd be willing to bet it's an infection.

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