Hello from Northern UK

[Phil_G]

Hi all,

I'm Phil, I have been brewing for about 10 years or so. I am really interested in both brewing and the kit. I like a mixture of low-fi and a few gadgets and home made computers etc. Started brewing in a cool box with a boiler, now have three vessels and other bits and bobs. Always learning new things and making mistakes but that is all part of the fun! Currently enjoying trying out pressure fermentation.

Best,
Phil

 

[Zambi]

Welcome

 

[Sandy Feet]

Nice. What is in the fermenter?

 

[Phil_G]

We made a Baltic Porter at the weekend. Half in a fermzilla under pressure, and the other half in a conical at 12C. Interested to see if we can notice much of a difference.

 

[jschein]

Welcome

 

[Minbari]

We made a Baltic Porter at the weekend. Half in a fermzilla under pressure, and the other half in a conical at 12C. Interested to see if we can notice much of a difference.

Welcome to the nuthouse!

I bet you will, at least at first. The pressure fermentation should add some "time" to how it tastes.

 

[Sandy Feet]

We made a Baltic Porter at the weekend. Half in a fermzilla under pressure, and the other half in a conical at 12C. Interested to see if we can notice much of a difference.

I'm hoping to keg an Oatmeal Porter myself this weekend. Mine isn't going to be as big as a Baltic though.

 

[Phil_G]

I'm hoping to keg an Oatmeal Porter myself this weekend. Mine isn't going to be as big as a Baltic though.

It’s come in pretty big, around 8%+. The beer in the pressure fermenter is done. Letting that drop to ambient temp then I will cold crash it for a bit. The beer fermenting at 12C is going steady. That will need about another 10days I would think. I will then raise to 16C for a day or two. Look forward to trying it, smells good.

 

[Josh Hughes]

Welcome!

 

[Sandy Feet]

It’s come in pretty big, around 8%+. The beer in the pressure fermenter is done. Letting that drop to ambient temp then I will cold crash it for a bit. The beer fermenting at 12C is going steady. That will need about another 10days I would think. I will then raise to 16C for a day or two. Look forward to trying it, smells good.

Yup, wont be anywhere close to that LOL. I might enjoy a little 5 oz pour of something like that at the brewery, but I try to keep them under the mid 6s making them at home because, as Jimmy Buffett said, "Getting old isnt for sissies".

 

[Phil_G]

Haha, my solution to that problem is find more people to drink the beer. Then i get the fun of making more… my retirement plan is to open a nano brewery tap room.

 

[Ward Chillington]

We made a Baltic Porter at the weekend. Half in a fermzilla under pressure, and the other half in a conical at 12C. Interested to see if we can notice much of a difference.

Yeah this guy's in the right place! Welcome Phil!I

If you haven't found the podcast worlds where the hosts are constantly playing around with home brew and what makes a difference, check out Experimental Brewing and Brulosphy....but 10 years under your belt I suspect you already have!

 

[wallyLOZ]

Welcome to BF!

 

[Phil_G]

Yeah this guy's in the right place! Welcome Phil!I

If you haven't found the podcast worlds where the hosts are constantly playing around with home brew and what makes a difference, check out Experimental Brewing and Brulosphy....but 10 years under your belt I suspect you already have!

I haven't tried may podcasts, lots of YouTube... I will give them more of a go thanks!