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I'm no expert but recently read the "Bru'n Water" page about water due to some great info @peebee, posted. I expect being able to perceive some of the following effects are more noticeable in various larger styles. Maybe this small snippet, at "Bru'n Water", is useful to this thread: PH in...

Well done on the brew day and nice write up. Looking forward to your next brew day blog.

I think the two year lifespan slightly misleading. Double check, but I think the wording is that "You're required" to have them pressure tested at the two year mark. For example, there is a big difference between a PET fermenter which has done, 50 brews in two years, all at 15psi, moved around...

I have recently purchased the kegland condenser and have a couple of observations. 1. Works great but I tested it outside to just get the hang of it. Had the hose pipe connected, would like to convert to a bucket and pump. 2. There is going to be a little steam due to having to sort the boil...

I'd put Dougal in the compost. The worms love that kind of cardboard and will give your compost a nice carbon boost.

We currently keep the grass short, remove lower dead leaves, water well before evening, removed clutter. Issue with my plot is two sides of the plot are deep hedge rows and it is that side which suffers. Brewing wise, I think keep fermenting and growing yeast in 3L bottles. Maybe in an ongoing...

This year I wish to setup up my allotment pest control since slugs are a problem on my plot due to its location to natural cover. Beer Slug traps worked well last year, but I used the dregs, left in the fermenter. I'm going to require much more slug beer this year. So... Given they are...

Oh very good point, if I ferment under pressure then it will defo have some level of carbonation once it has finished. I'll leave the valve open. Right, get my lazy ass into gear and get on with cleaning duty.

Oh maybe I should point out, I have no bottles. I was hoping to just keg it. ashock1 I was just going to treat this like a beer kit. :-) Prey and hope wine comes out of the process.

I'm not sure if this will be a regular endeavour, this was more of an impulse buy. :-) Going to give everything a clean tonight and shall mix it all up tomorrow. Fingers crossed.

So after reading some recent chat about "The Range" wine kits. I now seem to own one. :roll: I have read the thread and sub threads: New (to me) Wine Kit - Very informative. Still I have a couple of questions: 1. I own a fermzilla (Max temp 55c), Is it ok to fill the brewzilla up as normal and...

If you have hit your targeted FG AND there is no diacetyl flavours, then personally I would be tempted to cold crash it. This would save you moving the beer around which would introduce more risk. This assumes you have a fridge to pop your fermenter in.

A few extra tips: If you still have the packaging, look at the expiry date. It could be that the kit has been on a shelf for some time and the supplied yeast is not in tip top condition. Resist opening the fermenter too often as it will just increase the chance of infection. If you can...

I'm looking forward to returning to the meets, I've not been since the pandemic. It used to be on a Thursday, but Sunday is a little hard for me at the moment. Fingers crossed, SHMBO might get move jobs to one which gives our weekends back. :-)

Welcome and well done.

Welcome to the forum. I would not be to worried at this point in time. If you have just added dry yeast to the top of the wort then it will have some lag time. Things to look out for: Lid on your fermenter not being on 100%, allowing CO2 out that way and not through the air lock. Keeping...

Thank you all. Since I have one packet, I will make my starter to both boost my cell count and save some for the next brew day. Going to follow @foxbat method, which is almost what I do now, Just starting out a little more early. I'll do this all at 18c.

Could I tag an extra question/s onto this thread? Made lots of ale starters but... I'm going to make a starter for my first larger (Helles) :eek:, using Fermentis W34/70. Should I adjust down my temperature and get it going a few days early? Is there any special considerations?

Welcome to the forum!!!!

I only go all out to avoid Oxygen ingress on my heavily dry hopped IPAs. Most of the time, my batch size is more like 13L, which is no problem to move / flip the fermenter. I would never drink more than that before it starts to fade. The rest of the time, I'll echo @foxy, Just dry hop through...