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What you are doing will work, and will probably produce decent beer over a few batches, but it is not really good practice as the trub at the bottom of the primary fermenting vessle is not pure yeast. It is best to skim yeast off the top of a previous batch with a sterile utensil and pop it...

Lol. Boring, most likely, and certainly a waste of everyone's time. It's a shame that the useful content in this thread is now buried in what to most people will be irrelevant unpleasantries.

I accept the overall sentiment, but admin should endeavour to be fair. Perhaps a warning to both parties would've been more appropriate. Anyway enough is enough. Issue closed as far as I am concerned, and can be put behind us all.

Well said, I agree, and it is kind of admin to give their time. However, one should always endeavour to cast judgement against others carefully to ensure fairness. If adequate care cannot be given then judgement should be postponed until such a time as proper consideration can be given.

And your comment regarding the false accusation levelled at me? Apparently it is okay for another person to insult me by accusing me of misinformation? You have totally ignored the rude comments towards me. This is very poor judgement only caring about one side of a situation. Had you...

Thanks mate, I think it was some sort of infection in the primary. I disassembled all equipment, washed it and did a double soak in two different sanitisers and the problem seems to have gone. Your suggestion of wild yeast sounds probable as it matched the symptoms. Beer wasn't ruined just...

Lol. Cheers! Enjoy that pint :D

Lol. Yeah our little battle has been quite something hasn't it psml. You want to boil for a good 90mins to ensure various compounds boil off and conversions take place. Your mash time should be around 90mins too. Pubs will take firkins (you can and should add isinglass to these). You...

Hi again, I have a few extra tips if you are planning to sell your beer eventually. 1.) I'm guessing from your boil time that you are not all-grain brewing. You will have to all-grain brew to get into the current artisan brewery market. Your boil time will then be more like 90 minutes. 2.) If...

Again not proof. Did you even use isinglass? I suspect you used gelatine as you suggested before! I commented on isinglass finings in particular. Something you failed to understand! In any case you didn't even bother mentioning your conditioning or storage time. Isinglass prevents...

Now whose being offensive and angry lmao. Temper temper...

I did not say you can't use finings for bottles beer, I actually said you should. You clearly don't understand English well or you are simply a retard. They type of finings what what I commented on. I said it is best not to use isinglass finings for bottle conditioned beer. I said do use...

It would seem you are confusing archaic definitions with current. Here: noun 1. a person who engages in a study, sport, or other activity for pleasure rather than for financial benefit or professional reasons. 2. an athlete who has never competed for payment or for a monetary prize. 3. a...

Priceless! You really are dim. The end result of your beer would be almost identical regardless of the unnecessary step. Whether your beer is good or not does not show whether all of the steps you take are necessary. You don't understand how to think scientifically. You need to brew two beers...

Firstly as we are communicating in English you will want to use an English dictionary for definitions you desire clarity on, and not worry too much about the origin of a word to understand its usage. Word origins are interesting but they do not always have relevance to the current usage of the...

Well it sounds like US05 over S-04 is the way to go for ease of harvest then. I've never used US05 so I will take your word for it.

Also for your information the terminology is copper finings and auxiliary finings, and yes they were covered on the course. Both are finings, but you do not need both. Also both have the exact same purpose but a different mechanism. Copper finings alone are sufficient if the beer is allowed to...

The advice comes from a professional microbrewery owner who thinks nothing of brewing a million pints a year. You are just an amateur. Try brewing professionally without worrying about infection and see how far you get. The idea that infection is not a fear is just stupidity. Infection is...

The terms top-fermenting and bottom-fermenting are almost misnomers. With both types of yeast fermentation occurs throughout the wort. Top fermenting apparently tend to have a higher krausen. Most ale yeasts are top fermenting and a quick search on google showed safale s-04 sold as top...

Perhaps you could state your qualification? I did not say that finings should not be used, I specifically said that isinglass should not be used. Irish moss (another fining) should be used (added 10 minutes before the end of the boil. I said nothing about gelatine, but I wouldn't use it as it...