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Thread: Pint of Beer

  1. #9
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    I recall brewing my own and the plastic Barrel splitting and the beer flooding my Mums kitchen she was not best pleased and neither were the old man and I as the first batch had been smashing. Beer making got relegated to the shed and we were never allowed to use the larder again.
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    Googled Beer Sphere - result was the Hambleton Bard Beer Sphere - Now discontinued. they are still available on eBay, and should still be able to get all the bits. Looks to be a well made quality barrel. If this is the keg, it looks similar to a RotoKeg with a top tap. It is just out of my price range. I got both my barrels (when Tesco stopped doing beer kits) for the cost of a Rotokeg - hence the lower quality finish and care needed to prepare the barrel when I first used them. Also the need to seal it up each time. I fitted gas Injectors for the emergency. Most times I can get to bottom. But if the barrel was not sealed properly and I have to inject CO2, the Barrel will whistle (or should I say scream).

    The top tap on the Spear would be good for dry hopping in the barrel. I get round this by starting my 1st brew in the Primary Fermenter say 7 days. Dry Hop for 5 days, then Syphon into secondary fermenter (with Air Lock), then let it settle for a few days. Then bottle / keg. Approx 20 days. This gives a nice clear beer you can drink straight from bottles without drinking it through your teeth.

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    Aye Cadalot, beer can be unpredictable. I made a case in the 80's that had to be moved to the shed. Exploding bottles. Hadn't let it ferment out properly. Don't think that was the problem with the Admiral. :0
    Last edited by 4Shoes; 24-10-2017 at 06:24 PM.

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    Just found a Can of Geordie Mild - BBE August 2017. Must have been an old can on the shelf when I stocked up early this year. Now in the Bin (Fermenter), so just have to hope that the Yeast is fresh enough.

    Will know in a day or so.

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    There was life left in that old can. Fermenting out over the top of the bucket. All good.

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    Working on Beer tonight.
    Festival Spiced Winter Ale has been conditioning in the Keg for over a week. I was concerned that the tide line had not gone down that much, but a wee sample tonight confirmed that it has been carbonating fine, the pressure is keeping and the spicy taste is coming through.

    The Mild that I started on the 1st has fermented out at 1002. It is a true 40 pints giving a 4.2% Alcohol content. (I often find I'm a good 2 pints or so out when I bottle). It is now in beer keg 2. The Take is on the side to verify pressure, and I will sample next week.

    The Raspberry beer was bottled just over a week ago. It is coming along slowly. Going to take time to carbonate up. It is in a cooler room, but tasted - well - raspberry is developing nicely. Next year I'm going to look at how to make Raspberry or Strawberry beer.

    I made Strawberry Vodka early in the season. Found the Freezer method very productive. You freeze the fruit to release the juice before you mix in the sugar and Vodka.

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    sounds good 4shoes ,thanks for the update ,quick question ,in the past with the cold i have had trouble with secondary fermintation ,to get round this i have put my bottles in an 80 liter storage box ,covered it with bubblewrap and blankets and put my fv heater belt in there and it seems to have done the job how do you get round this prob ? cheers
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    Not had to get secondary heating out yet,(left beside low rad in back room) but now that the house is nearing completion, will have to move it to attic "Man Den", but no heating up there, so continue to try and locate an old fridge to make a Beer Fermenter. It uses a 20Watt Tube Heater, and a Temperature Controller to switch on and off the Fridge or heater.

    Controller can also be used to control the heated for a propagator, so thought is to get a second sensor for starting the spring seeds for chilli and tomatoes
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