What flavour do you got on the go? We're into our third double batch (actually this batch is a triple) and they've all turned out delicious. The Pale Ale we did with added hops in the primary fermenter and it's my preferred so far. This time one of the batches is IPA, which is likely to take my new top spot.
@smcmaly i don't have any going now, but will put the gear together soon and setup a spot in the basement. I did like the pilsner last time I tried it.
I don't know about the sugar part of this. The box doesn't say if there is dextrose in the mix. So I added some. Most I'd get is a stronger alcohol ale I guess. I don't mind that at all though. My starting SG is 1.064.
Could my non fermentation problem be too much dextrose? Or just dead yeast?
I'll wait another half day and if there is no activity I'll add more yeast. Temp is a room at about 21-23˚C. Advice/experiences welcomed.
@sushiman66 The shop where I bought this also gave me a bag of dextrose prior to the bottling process. I'd go back to the shop to find out how much you need to put in. But I don't think you need any more yeast. temperature is ok.
You need to snap that lid down and put in place a proper air-lock. Also, you made no mention about sanitization. Watch Craig's videos on Craigtube for some tips.
In Nova Scotia we dont get air locks for our primary fermentors - we just Give'er! Although i snap down the lid even though there is no airlock - hasnt blown off yet - but the way he does it is fine too as long as a bug doesnt crawl in the beer will be good!
I've been using the loose lid method and had no problem. I've just used my first kit as he has here in the video. The Brown Ale. However I think I may have killed my yeast as I think the water it was in may have been too hot. I've no fermentation 24 hours into it. So I'll get some more yeast and try to start it again if it's not going by later tonight.
As far as sanitation he shouldn't have to mention it. It's a given for us amateur beer makers isn't it?
@PeiHomeBrewer For the first few days there's no point in an air lock, oxygen is still a friend to the yeast. Once the yeasties slow down I'm sure he'll rack it and lock it up.
What flavour do you got on the go? We're into our third double batch (actually this batch is a triple) and they've all turned out delicious. The Pale Ale we did with added hops in the primary fermenter and it's my preferred so far. This time one of the batches is IPA, which is likely to take my new top spot.
smcmaly 3 months ago
@smcmaly i don't have any going now, but will put the gear together soon and setup a spot in the basement. I did like the pilsner last time I tried it.
thecyr 3 months ago
I don't know about the sugar part of this. The box doesn't say if there is dextrose in the mix. So I added some. Most I'd get is a stronger alcohol ale I guess. I don't mind that at all though. My starting SG is 1.064.
Could my non fermentation problem be too much dextrose? Or just dead yeast?
I'll wait another half day and if there is no activity I'll add more yeast. Temp is a room at about 21-23˚C. Advice/experiences welcomed.
sushiman66 11 months ago
@sushiman66 The shop where I bought this also gave me a bag of dextrose prior to the bottling process. I'd go back to the shop to find out how much you need to put in. But I don't think you need any more yeast. temperature is ok.
thecyr 11 months ago
I wish you could get this in the states.
kwaidonjin 1 year ago
Thanks! Big help!
DiddyKongMusic 1 year ago
We need part 2 stat! ;) Good video, but part 2 is a must.
DiddyKongMusic 1 year ago
how do you open the bag?
nbtetreault 2 years ago
on the bag, there is a cap & spout, so you just need to pop it open and pour. You just need to be able to hold onto the bag somehow :)
thecyr 2 years ago
You need to snap that lid down and put in place a proper air-lock. Also, you made no mention about sanitization. Watch Craig's videos on Craigtube for some tips.
PeiHomeBrewer 2 years ago
In Nova Scotia we dont get air locks for our primary fermentors - we just Give'er! Although i snap down the lid even though there is no airlock - hasnt blown off yet - but the way he does it is fine too as long as a bug doesnt crawl in the beer will be good!
ivanhalfpint 2 years ago
@ivanhalfpint im in nova scotia... and i use an airlock... considering they cost like a buck
mageac 1 year ago
@PeiHomeBrewer
I've been using the loose lid method and had no problem. I've just used my first kit as he has here in the video. The Brown Ale. However I think I may have killed my yeast as I think the water it was in may have been too hot. I've no fermentation 24 hours into it. So I'll get some more yeast and try to start it again if it's not going by later tonight.
As far as sanitation he shouldn't have to mention it. It's a given for us amateur beer makers isn't it?
sushiman66 11 months ago
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@PeiHomeBrewer For the first few days there's no point in an air lock, oxygen is still a friend to the yeast. Once the yeasties slow down I'm sure he'll rack it and lock it up.
smcmaly 3 months ago
Is there a part 2? Please add it in the video response for easy follow up.
Ursul8l 2 years ago