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Pickles Jones

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  1. Good point, that there is a big difference between Sterilisation and Sanitisation.
  2. Having a hole drilled into the fridge saves you from having to drill it and maybe drill into a refrigerent pipe. You could use a 100 watt light globe for starters and run the cord through the hole after cutting off the plug. From memory I think Journeyman used this setup with success. You would need to plug the light into an Inkbird temperature for this to keep the Temperature constant. I use a heat belt connected to an Inkbird and it works well. With my fridges I run the cords between the door seal and the fridge as Shamus does. This is the easiest way for me.
  3. The sediment that settles to the bottom of the fermenting vessel is a mixture of spent yeast, proteins, viable yeast and other stuff as a by product of the fermenting process. It's known as Trub and It isn't a problem. Try not to stir it up just prior to, or during bottling. You will get similar at the bottom of your bottle as a result of the secondary fermentation.
  4. A basic question I know, but how warm is the glass in relation to the bottle. What's left in the bottle doesn't indicate infection or excessive diastaticus to me. If it was, you would have probably had a beer fountain/gusher when you opened the bottle leaving not much left in the bottle. This is not the case here. Does it taste OK. How many carbonation drops did you put in each Swing Top.
  5. That should be OK. I would put in one carbonation drop per bottle and leave it for four weeks to let the yeast do its thing at around 18C, then try a bottle. I find the Cooper's can yeast fairly robust with respect to its temperature requirements. I would use the all the 7 grams of yeast in this instance.
  6. I read your post again. Yes four weeks should be fine for the secondary fermentation and after eight weeks at 5C you could start tasting to see if it is OK for you. If not leave it a bit longer then try another bottle.
  7. After bottling the Pilsner, firstly you need to leave them at around 12C to allow the secondary fermentation to take place in the bottle. You can then store (Lager) at 5C or a bit higher for conditioning.
  8. Two carbonation drops is the amount Coopers recommend to be placed in each 740 ml bottle. I have used this ratio and I would doubt that it would cause bottle bombs. From experience I would suggest that this amount is on the conservative side provided that your primary fermentation was finished and the brew is not infected, causing heaps of CO2 to be produced in the bottle. I now use Grolsch swing top bottles with two carbonation drops per bottle, after using one per bottle which gave a underwhelming result. As a consequence I used two per bottle for a Lager I recently did, which gave a little to much carbonation resulting in the beer to taste a little to much on the fizzy side. When doing the secondary fermentation in the bottle it is not easy to get the carbonation to a level you like and consistent in each bottle.
  9. Yes you can just divide down the ingredients . I assume you mean 7 grams of yeast, it wont hurt to put all the yeast in, it's up to you.
  10. You know your in trouble when you start looking for the Mr Very Big Rack!
  11. Getting the hop flavours into the mix and having them stay around is a real hit and miss process and you can only work with the results at the time. It can be a long lead time before you get the next batch ready to drink and if any adjustments have made a better beer. But that's half the fun in brewing.... the next one will be perfect. I hope!
  12. I think that using a Kegerator as a fermenting fridge is not the best idea/investment. It should be used as kegerator and not doubling it up as a fermenting fridge on the basis that you may start kegging sometime in the future. You say "unless my beers get really good and really consistent" you don't want to spend a lot of money on a fermenting fridge. If you get a fermenting fridge your beers will become really good and consistent. Temperature control is a whole new ball game and worth investing in. I haven't seen any cheap Kegerators around, however you can pick up a suitable fridge for next to nothing or nothing as others have said. Coupled to a Inkbird it is the perfect set up and you would be much better off.
  13. I would leave it at 12C for "few" weeks and then put it in to your fridge getting it ready for drinking. Most fridges have a default temperature of around 5C.
  14. You can measure the Final Gravity at anytime, when two consecutive days gives you the same reading, that is the Final Gravity. I take the Original Gravity just before adding the Yeast but you can do it just after adding yeast if you like. No you don't have to mix the yeast into mix. But some do. Just make sure that the mix is well aerated to get the oxygen in initially (by vigorously stirring the mix) then leave the mix alone to do its thing.
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