« on: January 11, 2012, 03:20:06 PM »
Will be racking an Oatmeal Stout and an English IPA to kegs. Then I'll be making a batch of Southern English Brown Ale this weekend. Not sure if it'll be on Saturday or Sunday, yet, though.
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Now is the time to buy. They got the sea containers in right before Christmas.
They make their own pellets from the bales of whole hops. Says so somewhere on the web page. The quality of the pellets depends on the whloe hop quality going in.
If I open up more freezer space, a pound of Styrian Goldings is tempting.
So Jeff, have you purchased 2011 English hops from Hops Direct? Thanks.
What a coincidence. I was at a friends tonight who moved here from England and he was commenting that cider here was sweeter than cider in Britain. Do all the yeasts make a dry cider that is back sweetened or do some yeasts finish drier than others? I said I'd try a cider for him so this is a great thread to see active.
I was going to use unpasteurized cider pressed fresh from the orchards down the road. Any apples that are better than others?
I'll see what I can do. Offhand, I don't know how well the tub holds water (recently moved in and all). My main freezer space for bottles would end up being outside, and the weather hasn't been all that cooperative on the freezing front lately.
I'm planning to cool the wort in the tub with some ice around the outside and pitch the yeast when the thermometer reads 70F. Sound kosher?
Am I going to have to get a second refrigerator if I want to make beer in the summer?
Can you get away with filling your tub with water for 2-3 weeks? if so you can do that, submege the fermenter in said water (well submerge may be a bit strong. make sure it's got water all around in at least half way up) and use frozen 1 or 2 litre soda bottles filled with water (lets try that again) 1 or two liter bottle filled with water and THEN frozen to bring the temp down those critical few degrees.