After sanitising I always rinse never had an issue I prefer it that way takes away that chemical taste I had in the paste due to sanitation so now I’ve always sanitised and rinsed out no issues - Hop oils I also put in the day before a cold crash seem to settle it a bit more - Great Video as always
Most of my brews seem to be done fermenting after about three days too, I then cold crash for approx 2 days and always have a quick sample. The end resulting brew difference after varying the conditioning time seems mostly minimal possibly some more defined flavour after. But cold crashing before removing the brew dock seems to be the fastest route to a quicker brew. 🍻
Well that's an eye opener ,been doing exactly the same brew giving it two weeks . Estelle and I are on the same page not a big fan of the oil. As usual a great vid
Great Video guys. Hope everyone stays safe today in NI. I rather liked West Coast but, I think it’s all about the Conditioning isn’t it? Does the fridge have a water dispenser? If so we have a black Version of it. Patience Aidy.
All my brews seem samey as well I usually ferment until the ispindle gravity flatlines, attenuation about 95, perhaps I’m doing it too long and loosing its character? I’m brewing Bavarian rhapsody at the moment. How’s Rupert?
Hi Rod. Yes just like me I thought the flat lining was making them all the same so hence the experiment. Think I'll be doing standard times at max as these new packs don't need extending
After sanitising I always rinse never had an issue I prefer it that way takes away that chemical taste I had in the paste due to sanitation so now I’ve always sanitised and rinsed out no issues - Hop oils I also put in the day before a cold crash seem to settle it a bit more - Great Video as always
Most of my brews seem to be done fermenting after about three days too, I then cold crash for approx 2 days and always have a quick sample. The end resulting brew difference after varying the conditioning time seems mostly minimal possibly some more defined flavour after. But cold crashing before removing the brew dock seems to be the fastest route to a quicker brew. 🍻
Great to see you experimenting and letting us all know. It looks good and you say it tastes good! Great job!
Nice to see you guys! Maybe pop round one time to sample some! :)
Always enjoy your updates 👍
Thanks Jarvis you're very kind
Well that's an eye opener ,been doing exactly the same brew giving it two weeks . Estelle and I are on the same page not a big fan of the oil.
As usual a great vid
Your a lucky man going to the open wish I was. Great vid as always cheers 👍🍻
Hi Rick and hope you're well. Sort of working at it so not all fun and games. Might manage an odd beer lol
Great Video guys. Hope everyone stays safe today in NI.
I rather liked West Coast but, I think it’s all about the Conditioning isn’t it?
Does the fridge have a water dispenser? If so we have a black
Version of it.
Patience Aidy.
Bout yee Mike!. Good to hear from you. Yes I agree the conditioning is where its at for sure.
All my brews seem samey as well I usually ferment until the ispindle gravity flatlines, attenuation about 95, perhaps I’m doing it too long and loosing its character? I’m brewing Bavarian rhapsody at the moment. How’s Rupert?
Hi Rod. Yes just like me I thought the flat lining was making them all the same so hence the experiment. Think I'll be doing standard times at max as these new packs don't need extending
Definitely, but think is better yeast ingredients and packs as I’ve had quicker results in 2.1 as well. Those old bottles took forever.
Hope you're keeping well Lee.
@@aedobrews3887 cheers and you 2 too. Where’s all the fresh presses gone 😥
All a bit weird over at Pinter HQ. Hope they've paid their supplier's?