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Darren Andrews (Daza)'s Discussions (494)

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"it's at 1.8C and was going to add gelatin 2 days out before bottling(hopefully!) on…"

Darren Andrews (Daza) replied Oct 19, 2015 to What Happened?????

 35 Oct 19, 2015
Reply by Darren Andrews (Daza)

"The mash temp on this one went mental shot up to 85C for 4 mins max while I was tryi…"

Darren Andrews (Daza) replied Oct 18, 2015 to What Happened?????

 35 Oct 19, 2015
Reply by Darren Andrews (Daza)

"will do just leave it for now I don't have any gelatin to try anyway, time will help…"

Darren Andrews (Daza) replied Oct 18, 2015 to What Happened?????

 35 Oct 19, 2015
Reply by Darren Andrews (Daza)

"I swirled it and came out with this sample using auto syphon and not willing to drin…"

Darren Andrews (Daza) replied Oct 18, 2015 to What Happened?????

 35 Oct 19, 2015
Reply by Darren Andrews (Daza)

""

Darren Andrews (Daza) replied Oct 18, 2015 to What Happened?????

 35 Oct 19, 2015
Reply by Darren Andrews (Daza)

"they not open should I put some Irish Moss in it?"

Darren Andrews (Daza) replied Oct 18, 2015 to What Happened?????

 35 Oct 19, 2015
Reply by Darren Andrews (Daza)

"I have added Irish Moss in the last 10 to 15 min of boil those are beer finings eh?"

Darren Andrews (Daza) replied Oct 18, 2015 to What Happened?????

 35 Oct 19, 2015
Reply by Darren Andrews (Daza)

"dry hopped for 5 days and no mesh bag and cold crashed for 3 days"

Darren Andrews (Daza) replied Oct 18, 2015 to What Happened?????

 35 Oct 19, 2015
Reply by Darren Andrews (Daza)

"know idea what re-fine is mate?"

Darren Andrews (Daza) replied Oct 18, 2015 to What Happened?????

 35 Oct 19, 2015
Reply by Darren Andrews (Daza)

"and what ratio of water and amount table sugar if using that as well as dextrose amo…"

Darren Andrews (Daza) replied Oct 18, 2015 to priming Sugars, for dextrose and table Sugar, what quantity to use??

 3 Oct 20, 2015
Reply by Darren Andrews (Daza)

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