kimbo wrote:Well my Blackrock Pilsner is about 4 weeks old now,
And tastes pretty bloody good IMO! :D
not too shabby for a first attempt :dance:
It just needs a little more head (story of my life :shock:
got any tips?
McStill wrote:kimbo wrote:Well my Blackrock Pilsner is about 4 weeks old now,
And tastes pretty bloody good IMO! :D
not too shabby for a first attempt :dance:
It just needs a little more head (story of my life :shock:
got any tips?
Flowers and chocolates :laughing-rolling: :laughing-rolling: :laughing-rolling:
home_brewer wrote:Fresh wert kit better than any can of goop
mullamulla wrote:You'll slip into it easy I reckon Mac :handgestures-thumbupleft:
IMO the most important basic factors for beer are sanitation, temperature control and yeast.
Sanitation's easy, keep everything well scrubbed and your two thirds there.... a bit of starsan or iodophor will take care of the rest, I use starsan as its soak, drain done.
For temperature control I reckon you cant go past an old fridge and a heat mat/belt controlled with something like a Tempmate/fridgemate/stc1000 these things control the power to the fridge/heatmat... you just dial in a temperature and the device will complete the circuit if the temp is over the setting (for cooling) or under setting (for heating)... they're much cheaper than the sound ;-)
Yeast makes a massive difference to beers, if your just buying a kit & kilo of sugar I recommend the first thing you do is chuck the yeast packet in the bin and buy something better to suit the style of beer your making.... Wyeast make great stuff, but it can be easy to underpitch if your making a heavy beer, the dried yeasts like fermentis have much higher cell counts and are probably the best option until you learn a bit more.
Apart from that how are you thinking about starting, kits? fresh wort kits?, or balls out all grain?
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