Originally posted by groenspookasem
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Kveik liquid yeast in SA
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Originally posted by groenspookasem View PostChur , im out and about right now. I think is in here though
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https://www.wortsandall.co.za/showth...ll=1#post23457The Problem With The World Is That Everyone Is A Few Drinks Behind.!
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Originally posted by JIGSAW View Post
No rice hulls? I guess your mash stirring helps avoid a stuck sparge? I am scared.. [emoji23]
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Originally posted by groenspookasem View PostFer sure, I know of them and why people use it, but haven't really had the need with wheat, rye is something else entirely.
Where do you find Rice hulls though?
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I've been trying to get hold of some, or Oat husks for some time now to no avail
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Originally posted by PaBz0r View PostBevplus has stock, but only in bulk. Brewcraft also normally stocks
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Originally posted by PaBz0r View Post
I'd be willing to split with 3 other peeps in Gauteng if anyone else is looking to get some?
I'm sure 5Kg will last a loooong time.
Also, checked with Brewcraft and they are still out of stock of their oat hulls
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Originally posted by CaPunT View PostOk yeah, i believe i came across them but alas, 20Kg wasn't quite what i was looking for...
I'd be willing to split with 3 other peeps in Gauteng if anyone else is looking to get some?
I'm sure 5Kg will last a loooong time.
Also, checked with Brewcraft and they are still out of stock of their oat hulls
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So I brewed my SMaSH on Wed (16th) and pitched voss on Thu. Was going like a boeing in my 30-35 degree hotbox for about 24 hrs and then simmered down. I've read and saw that fermentation takes about 3 days (I'll take a reading tonight), but how long must I leave it to clean up (and at what temp)? Also if fermentation is finished, can I dryphop tonight (never done it before)
I'm trying to push for xmas beer but I don't think I'll make it.
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