By micka80Hi all, long time between visits. I was brewing biab for years and have recently put the kettle away due to how much of my time was taken away from me.
So still wanting to homebrew I tried a couple of cans with basic 1kg of dextrose and was very impressed. For a lot less work you still get a decent beer.
As I always do, I tried to make every process easy and reliable. I store 20l of cold water for mixing as in summer the tap water is too hot, plus I use 2l of hot water for mixing the ingredients.
So I used a formula we plumbers have for estimating hot water usage and chucked a spreadsheet together. It is a little tricky to use as I am not a computer guru.
Used it today to test results and very pleased. Hopefully it can help anyone achieve the correct pitching temp any time of the year when tap water temps are different.
By Wayne SAHi everyone
This is from my first brew of Lager beer. I have to say that in comparison to the bought beers I was drinking, this gives just such a different taste and feel. The beer is thicker and the taste is really great. If my future brews can all come out like this I won't be unhappy.
By Mitch RyanI've just started pressure fermenting, and was interested in the level of carbonation it would generate, what pressure I would need to ferment at to achieve a desired carbonation level without further burst carbonating, and also how much I would need to prime any leftovers that didn't fit into the keg.
I've put together this spreadsheet. Thought it might be of interest to some others. If there are any errors, or any additional features that would be useful, let me know and I'll try fix it up.