@RoninWC said in Beer thread:
Hey @MN5 apologies for the slow response.
Awesome bday gift, welcome to the world of home brewing.
In terms of best place to brew, ideally you want it in an area where the temperature doesn't change much, if at all. Somewhere in the middle of the house or in the garage if you can keep the temperature more stable.
One tip, especially if it starts getting too cold, wrap the fermenter in old jackets or towels that will add some thermal protection.
My Fermzilla came with it's own jacket but I've also used a old beach towel around it to keep temps steady.
After the larger, I'd try an ale as those can stand a little more variation in temperature and try some different yeasts such as those out of the Lallemand range which are usually very easy to find and your Local Homebrew Shop (LHS).
Once you get a little more confident with the process and tools, you can look at doing Fresh Wort Kits (FWK) which are pretty foolproof as you just add yeast and hops as per recommendations on the box or even try using extracts, Dry Malt Extract (DME) over Liquid Malt Extract (LME) for me personally. You just use a prescribed amount of water heated up and you add the DME gradually until all is well dissolved. ( see
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Enjoy and happy brewing!
It’s ok pal, I just assumed you were hunting out memes and would get back to me when ya could 😉
First brew seems to be going ok so far, there was a mini cold snap midweek but luckily the bloke I’m doing it with decided to grab one of these….
39.9 NZD
Mangrove Jack's Heat Pad 220-240V 25W
Mangrove Jack's Heat Pad 220-240V 25W
This Mangrove Jack's Heat Pad ensures constant brewing temperature which is crucial for the success of brewing beer, wine or spirits. Heat Pad SpeCraft Series: - Provides low, constant heat where it is needed for fermentation. - Aids yeast activity and helps avoid stuck fermentation. - Inexpensive...
So fingers crossed that has kept things pretty constant. We did have an electrician round midweek to install a heat pump so he had to turn the power off, it did drop to briefly to 16 degrees, that shouldn’t be an issue hopefully ?
We dry hopped over the weekend and due to do bottling mid week once we’ve done the SG reading.
I CANNOT wait to get good at this and brew some weird and wonderful beers ( chillis and coffee beans are going to be added, not to the same brew )
He wants to do a Stout but keeping the fermenter at over 26 degrees ( which is what you need apparently ) might be a problem at this time of year.