tag:blogger.com,1999:blog-6219005652464990693.post871613800750381056..comments2023-10-21T14:17:23.854+01:00Comments on Black Cat Brewery: Unexplored potentialThomashttp://www.blogger.com/profile/09734969599278020673noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-6219005652464990693.post-74527748552090425012009-01-15T15:39:00.000+00:002009-01-15T15:39:00.000+00:00Have you changed your water source? What about tem...Have you changed your water source? <BR/>What about temperature control during fermentation? Do you use S-04 exclusively? If your fermentation temperature gets over 21c., you're going to have problems. Good luck, hope you sort it out.Whorsthttps://www.blogger.com/profile/01784943453195129865noreply@blogger.comtag:blogger.com,1999:blog-6219005652464990693.post-82977184984291044232009-01-15T07:29:00.000+00:002009-01-15T07:29:00.000+00:00yeah, the hot side aeration debate has been much d...yeah, the hot side aeration debate has been much discussed, but I can't seem to pin down this flavour. I have tasted it in the home brew of others over a range of yeast strains. It plagued my beer when I first went all grain but I eliminated it. Now the damn thing has returned. It could be attributed to my technique which isn't ideal thanks to a strange collection of equipment.Thomashttps://www.blogger.com/profile/09734969599278020673noreply@blogger.comtag:blogger.com,1999:blog-6219005652464990693.post-3653511481086505182009-01-15T04:20:00.000+00:002009-01-15T04:20:00.000+00:00Are you talking about hot side aeration? I serious...Are you talking about hot side aeration? I seriously doubt that is what caused your off flavor. I stir my wort around the wort chiller and have never experienced strange flavors. Hot Side Aeration is very controversial. I'd try another yeast. Safale-04 is a strange one. I can't stand the slight tart flavor it produces.Whorsthttps://www.blogger.com/profile/01784943453195129865noreply@blogger.comtag:blogger.com,1999:blog-6219005652464990693.post-65261988337525186932009-01-13T21:11:00.000+00:002009-01-13T21:11:00.000+00:00The malt is pre crushed from our very own thehomeb...The malt is pre crushed from our very own thehomebrewcompany.ie. It saves a fortune on shipping from England.<BR/><BR/>Barry, I used 10 metres in the chiller and was jealous of the 12 metres you got because bigger is better with these things, but I bought the copper from B&Q and 10 metres was the standard length. I might yet make a beast of chiller in the near future, which might work out looking a little more elegant than this one.Thomashttps://www.blogger.com/profile/09734969599278020673noreply@blogger.comtag:blogger.com,1999:blog-6219005652464990693.post-3465339945674414112009-01-13T14:39:00.000+00:002009-01-13T14:39:00.000+00:00NIce job on the chiller. How many metres of copper...NIce job on the chiller. How many metres of copper did you use? I used a monster 13m in my most recent one. During the summer it still took a while to chill (>30 mins), as the water was about 25°C out of the tap, but recently it's done the job in 20 mins as the tap water is icey (well, it's been -6 or so outside for the past few weeks, dropping to -15 at one point). However, my boiler has a built in/hidden element, and it tends to stay quite hot for a while after switching off. I suspect the kettle element types cool down with the wort.Barry Mhttps://www.blogger.com/profile/07367655129107699025noreply@blogger.comtag:blogger.com,1999:blog-6219005652464990693.post-24749921217023670042009-01-13T12:52:00.000+00:002009-01-13T12:52:00.000+00:00Nice buy I do lover Maris Otter. Where did you get...Nice buy I do lover Maris Otter. Where did you get it from and is its pre-crushed?Oblivioushttps://www.blogger.com/profile/04184794716327407609noreply@blogger.com