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  1. #101
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    Default Re: So I took the plunge

    Quote Originally Posted by jelo View Post
    Graham, you can use anything preferably brown or even white if you store the beer away from UV.

    Brown PET would be ideal.

    Sanitise with a peracetic acid beforehand. 5% synthetic vinegar will work. Immerse the bottles and caps and allow to drip dry.

    It makes no sense for you guys to start buying caps and cappers and glass bottles.
    What I'll be using. Awaiting delivery of 60 bottles.
    Hope it seals properly!

    330ml Sauce Bottle With Clip-Top Lid - Amber
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  2. #102
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    Default Re: So I took the plunge

    Ordered these 1L PET bottles from brewmart - hopefully I can pick them up this week still.
    Attached Images Attached Images  
    Last edited by WAJ; 2020/08/11 at 09:07 AM.
    Willem

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  3. #103
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    Default Re: So I took the plunge

    Ok... so my brew was very active during the first 48 hours of adding the yeast. After that I have not noticed anything really escaping through the valve cap. Is this fine? I am on 7 days now with no action going on inside the cube so I can proceed to bottling?

    I kept the brew in the kitchen. No direct sunlight and not exactly cold. Normal living temp.
    Sarel
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  4. #104
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    Default Re: So I took the plunge

    Quote Originally Posted by New View Post
    Ok... so my brew was very active during the first 48 hours of adding the yeast. After that I have not noticed anything really escaping through the valve cap. Is this fine? I am on 7 days now with no action going on inside the cube so I can proceed to bottling?

    I kept the brew in the kitchen. No direct sunlight and not exactly cold. Normal living temp.
    You should by now see a very clear line of yeast sediment, but I doubt you can see anything through the heavy duty plastic cube.

    7 days is fine, you can now proceed to bottling with bottling sugar.

    NB: avoid any splashing or introduction of air into the beer at this stage.

    I'm sure Wynand has provided instructions on how to bottle?
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  5. #105
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    Default Re: So I took the plunge

    Quote Originally Posted by jelo View Post
    You should by now see a very clear line of yeast sediment, but I doubt you can see anything through the heavy duty plastic cube.

    7 days is fine, you can now proceed to bottling with bottling sugar.

    NB: avoid any splashing or introduction of air into the beer at this stage.

    I'm sure Wynand has provided instructions on how to bottle?

    Can see a sediment line.

    Damn I yesterday went out to buy a funnel to pour from cube into bottles! Wil it agitate the beer too much?

    Oh, and what is bottling sugar? I only have normal sugar?

    Wynand gave concise instructions. He said to tap or siphon the beer into the bottles after sterilizing everything.
    Sarel
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  6. #106
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    Default Re: So I took the plunge

    Quote Originally Posted by New View Post
    Can see a sediment line.

    Damn I yesterday went out to buy a funnel to pour from cube into bottles! Wil it agitate the beer too much?

    Oh, and what is bottling sugar? I only have normal sugar?

    Wynand gave concise instructions. He said to tap or siphon the beer into the bottles after sterilizing everything.
    Siphon it out, careful to not siphon or disturb the sediment.
    Last edited by Kola; 2020/08/11 at 12:29 PM.

  7. #107
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    Default Re: So I took the plunge

    Quote Originally Posted by New View Post
    Can see a sediment line.

    Damn I yesterday went out to buy a funnel to pour from cube into bottles! Wil it agitate the beer too much?

    Oh, and what is bottling sugar? I only have normal sugar?

    Wynand gave concise instructions. He said to tap or siphon the beer into the bottles after sterilizing everything.
    does the can have a tap?

    if so, find a length of clear hose or tube that fits over the tap outlet, calculate the priming sugar needed per bottle (usually half a teaspoon per 500ML and in a pinch you can use icing sugar or castor sugar), add the sugar to your sanitised bottles, then slowly and carefully drain the beer into the bottles one by one and cap. Be careful to not get yeast sludge into the bottles. Some guys tilt the front of the cube up slightly and let the yeast trub settle into the back corners: then when you start bottling there is less chance of trub getting into the bottles.

    Prior to doing any of the above, sanitise everything using Starsan/acidsan or strong vinegar as mentioned, and allow to drip dry (do not wipe or rinse afterwards).

    Do not be tempted to add a lot of sugar : even PET can explode.
    Jakes Louw
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  8. #108
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    Default Re: So I took the plunge

    Quote Originally Posted by Kola View Post
    Siphon it out, careful to not siphon or disturb the sediment.
    only appropriate if you have an auto-siphon, or a self-priming siphon of some type

    You can also buy the bottling wands that have little spring-loaded valves on the end. Connect the wand to some clear tube, open the tap on the cube, and when you insert the wand into the bottom of the bottle, the valve opens and beer slowly fills the bottle.
    Jakes Louw
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  9. #109
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    Default Re: So I took the plunge

    Quote Originally Posted by jelo View Post
    does the can have a tap?

    if so, find a length of clear hose or tube that fits over the tap outlet, calculate the priming sugar needed per bottle (usually half a teaspoon per 500ML and in a pinch you can use icing sugar or castor sugar), add the sugar to your sanitised bottles, then slowly and carefully drain the beer into the bottles one by one and cap. Be careful to not get yeast sludge into the bottles. Some guys tilt the front of the cube up slightly and let the yeast trub settle into the back corners: then when you start bottling there is less chance of trub getting into the bottles.

    Prior to doing any of the above, sanitise everything using Starsan/acidsan or strong vinegar as mentioned, and allow to drip dry (do not wipe or rinse afterwards).

    Do not be tempted to add a lot of sugar : even PET can explode.

    No tap. So what if:

    1. I serialize my bottles and funnel with Miltons;
    2. Then, very slowly, pour the beer into the funnel to which I have attached a further pipe thingy (also sterilized) so the beer ever so gently fill up from the bottom? (I will have added the caster sugar to the bottle before pouring)
    3. I keep a sharp eye when I get to the last bit to stop when we get close tot he sediment?
    Last edited by New; 2020/08/11 at 01:11 PM.
    Sarel
    "Grent" Vitara
    EX- EL JIMBO - RED AND "FAST" 8)

  10. #110
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    Default Re: So I took the plunge

    Quote Originally Posted by jelo View Post
    only appropriate if you have an auto-siphon, or a self-priming siphon of some type

    You can also buy the bottling wands that have little spring-loaded valves on the end. Connect the wand to some clear tube, open the tap on the cube, and when you insert the wand into the bottom of the bottle, the valve opens and beer slowly fills the bottle.
    That cube does not have a tap.
    Yes a wand works well and makes sense if he is going to repeat the exercise, then it will also make sense to ferment in a vessel with a tap.

  11. #111
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    Default Re: So I took the plunge

    Quote Originally Posted by New View Post
    No tap. So what if:

    1. I serialize my bottles and funnel with Miltons;
    2. Then, very slowly, pour the beer into the funnel to which I have attached a further pipe thingy (also sterilized) so the beer ever so gently fill up from the bottom? (I will have added the caster sugar to the bottle before pouring)
    3. I keep a sharp eye when I get to the last bit to stop when we get close tot he sediment?
    If you tip the cube to pour you will disturb the sediment.

  12. The Following User Says Thank You to Kola For This Useful Post:

    New

  13. #112
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    Default Re: So I took the plunge

    Jakes Louw
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  14. #113
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    Default Re: So I took the plunge

    That looks very useful.

  15. #114
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    Default Re: So I took the plunge

    Quote Originally Posted by Kola View Post
    If you tip the cube to pour you will disturb the sediment.
    yep, and every time you tip it back between bottles it will get worse
    Jakes Louw
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  16. #115
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    Default Re: So I took the plunge

    Quote Originally Posted by jelo View Post
    does the can have a tap?

    if so, find a length of clear hose or tube that fits over the tap outlet, calculate the priming sugar needed per bottle (usually half a teaspoon per 500ML and in a pinch you can use icing sugar or castor sugar), add the sugar to your sanitised bottles, then slowly and carefully drain the beer into the bottles one by one and cap. Be careful to not get yeast sludge into the bottles. Some guys tilt the front of the cube up slightly and let the yeast trub settle into the back corners: then when you start bottling there is less chance of trub getting into the bottles.

    Prior to doing any of the above, sanitise everything using Starsan/acidsan or strong vinegar as mentioned, and allow to drip dry (do not wipe or rinse afterwards).

    Do not be tempted to add a lot of sugar : even PET can explode.

    The instruction does not say anything about what kind of sugar - just that one should add 5g per liter of beer.

    Can I use regular sugar or should I rather go and koop some icing sugar at checkers?
    Willem

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  17. #116
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    Default Re: So I took the plunge

    Quote Originally Posted by jelo View Post
    yep, and every time you tip it back between bottles it will get worse
    Quote Originally Posted by Kola View Post
    If you tip the cube to pour you will disturb the sediment.
    Ja and that cube is moer swaar I am strong but not that strong

    So guess I'll have to go past adendorfs to get such a pompie
    Willem

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  18. #117
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    Default Re: So I took the plunge

    Quote Originally Posted by WAJ View Post
    The instruction does not say anything about what kind of sugar - just that one should add 5g per liter of beer.

    Can I use regular sugar or should I rather go and koop some icing sugar at checkers?
    You can use regular sugar, it will just take longer to ferment and carbonate your beer.
    Jakes Louw
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  19. #118
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    Default Re: So I took the plunge

    Quote Originally Posted by jelo View Post
    You can use regular sugar, it will just take longer to ferment and carbonate your beer.
    Time is of the essence.

    I'm battling to maintain the 19-20 degrees. More like 17 hitting maybe 20 by midday then it tapers off again to about 17
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  20. #119
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    Default Re: So I took the plunge

    Sorry I'm not too active on here guys, I've been busy as you know. If you have questions - please don't hesitate to ask me on WhatsApp or email. I'm quieter around weekends but during weekdays I tend to catch up!

  21. #120
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    Default Re: So I took the plunge

    Quote Originally Posted by jelo View Post
    You can use regular sugar, it will just take longer to ferment and carbonate your beer.

    I assume I dont need to shake it up to dissolve the sugar?
    Willem

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