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Quite fancy doing a lager now I'll have the means to control the fermentation temps.
I got all three of my fridges for less than a tenner total. It's amazing what people chuck away.
My brother had his kitchen done up not so long ago and, if I had asked at the time, I could have had a fridge off him then. It ended up in the skip.
Obviously won't hear from them tonight so I'll have to wait until tomorrow to see what they can do.
If anyone is after anything homebrew related I can't recommend them highly enough - https://www.themaltmiller.co.uk/
https://www.themaltmiller.co.uk/?s=Capper&search_id=1&post_type=product
This is the one I've got - https://www.themaltmiller.co.uk/product/steel-bench-top-crown-capper/
https://www.themaltmiller.co.uk/product/robs-belgian-witt/
Didn't realise that you were doing all grain. What sort of setup have you got?
Be wary of using dried orange peel. I bought some for my Orange Stout and it tasted disappointingly artificial. I have experimented with fresh orange zest (15 big jaffas) before and it works wonderfully well, proper fresh orange flavour. I added it with the dry hops and sterilised the zest in white rum. However you could equally add at flameout and sterilise that way.
Previously
4 old saucepans
5 Litre demijohn with a bung & airlock
large metal sieve
Sanitising powder + a spray bottle
Thermometer
Some 500ml & 750ml glass bottles *previously drunk for research!*
After today’s order
Steel bench top crown capper
400 bottle caps
Hydrometer & glass trial jar
Brewing sugar
Rob’s Belgian Witt ingredients + recipe
I’m probably being optimistic, but I’m hoping I can successfully brew that Rob’s Belgian Witt, just with the gear I have above. If I can’t then I’ll have to buy whatever I need, when I read through the instructions.
I plan on weighing everything out & just doing a 5L batch & see how it turns out.
hywelg said: duotone said: RedRabbit said: <SNIP> Was going to say exactly this. The hand held ones can be quite particular about which bottles you use as well as they work by latching onto the ridge on the bottle neck. I'm still not a huge fan of bottling but the bench press makes it a lot less tiresome (swingtops even more so).
This is the one I've got - https://www.themaltmiller.co.uk/product/steel-bench-top-crown-capper/ Thanks, just ordered that one @RedRabbit along with some bottle caps & Belgian Witt ingredients.
https://www.themaltmiller.co.uk/product/robs-belgian-witt/
Be wary of using dried orange peel. I bought some for my Orange Stout and it tasted disappointingly artificial. I have experimented with fresh orange zest (15 big jaffas) before and it works wonderfully well, proper fresh orange flavour. I added it with the dry hops and sterilised the zest in white rum. However you could equally add at flameout and sterilise that way.
Thanks @hywelg ;
Will use the fresh oranges. Was your 15 oranges for a 23Litre brew?