Any advice on International 'Mexican Cerveza' and 'English Bitter'?

[Guest]

Funny... most women do not like the smell of hops... most men do. A Mars v's Venus thing.... who knows?... I have only heard of Yobs SWMBO who seems to like it. Must run in the family [joyful]

 

28C is too high... You may get a few funky flavors Depending how quick you got it down. BTW, 24C is too high to Try between 18C & 20C, your beer will love you for it.

 

 

[LordEoin]

SHe hated the smell when mixing, but now that it's bubbling she wont leave it alone...

'Smells like Geraniums' aparently...

Now she's gone potting some geraniums.

Where did I find her? Do I still have the receipt?[pinched]

 

Anyway, i left is by a cold window for a while last night and it was down to 22-24C within a couple of hours.

All looks and smells healthy.

I'll play with the brew belt today and try get it down to 18-20 for the rest of the time.

Another thread recommended raising the temp for the last few days to make sure the sugar's all used up. is this a good idea?

[Guest]

Although it doesn't hurt I don't bother as it is not really necessary for Ales. Just leave it in the FV for a few more days after OG and it should be fine.

 

[LordEoin]

13 hours later without the belt, and it's still at 22C

room temp 17.

maybe i'll wrap a wet towel around it.

funny, when i was reading about you lot having to do that to lower temps, i figured it was just because you're n the other side of the worl, other hemosphere, and opposite seasons.

spring in ireland is hardly a hot climate....

[LordEoin]

That English Bitter has me amused for the past week and a half, bits of crud ended up going into the bottles and they were bobbing around like a lava lamp. Also, the secondary fermentation bubbles were hypnotizing...

 

But anyway, the bubbles have stopped and the crud has setled in with the trub, so I decided to have a 'pre-sample'... and f@%* me, it's nice...

 

I kinda wish I hadn't opened this bottle though, because now it will take a lot more will power to leave them alone for a couple more weeks [pinched]