bangers wrote::D Am I on the right track?
I've followed all the advice given, boiled and cooled my water, made a yeast starter,prepared my wort as mentioned .Now the big question is this how I rack my beer do I syphon of my beer into another fermenter,then add my finnings leave for a day then bottle .
1 can Coopers real ale
1kg LDM (or a can of pale malt extract)
250g crystal/caramalt
14g willamette (boil for 20min)
10g willamette (steep in hot wort for 2min)
Irish moss tablets
safale s-04
water up to 20L
leiothrix wrote:I don't think that you need the irish moss for an extract brew.
The way I understand it is that it is for removing proteins and to encourage cold break to form when boiling wort made from mashed grains. The break material & proteins can cause chill haze, amongst other things. There is no break material in malt extract as the manufacturer has already removed it.
Adding it anyway wont cause any harm though - I just think that is unnecessary (and I've never had a problem - even with partials).
Rob.
GrahamB wrote:Bottling Tip:
When bottling your beer, do 6 bottles at a time, resting the cap on top of the bottle without sealing.
After filling the last of the six, you then seal the first, second ...etc
This delayed capping allows the CO2 to expel any oxygen in the top of the bottle, minimising oxidation issues.
Cheers!
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