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no, I'm quite happy to bottle it. As is Mrs Greenhorn, as it means I can split the brew and make a summer fruits version.

Carbonation? Hadn't considered that. Do you mean that I might have trouble getting up to the required level of co2 or that the barrel may struggle to cope with what is a very foamy style? If it's the former, why? Something I've clearly missed.

I've done a few weissbeers over the summer with various combinations of yeast and malt, all being absolute stormers (if I may say so). I'd like to barrel one for my 40th birthday party in October but I'm worried about the sediment, or lack of it. When I've been drinking my bottled ones...

I used about 700G of thawed frozen raspberries in 1/2 a 15L wheat beer. According to my notes, I split the beer after primary had finished, added the mashed fruit and stuck it back in the brew fridge for another week. Just picked 1.5kg of blackberries today to be used in a porter for christmas...

find yourself a friendly local pub who sell Koppaberg cider and get them to save you the bottles. After a couple of minutes in warm water, the labels just fall off. Also the bottles are a really nice sort of khaki colour glass. They don't work with hand cappers though...

Cheers chaps. In the end I went for a 32L Peco digital boiler which I can use for having a bit of a go at BIAB. The weihenstephen yeast din't take off like i expected it to, abut then non of my brews have really generated much of a krausen. I tested it and tasted it last night and it had...

Well after the disaster of my homemade boiler cooking itself, my brewery has taken a bit of a sideways step. I was looking at commercial boilers and saw that you can get a BIAB bag specifically made for the Peco boilers. As I've been experiencing fairly low efficiency from my cooler box mash...

Well that didn't go to plan. 15L batch OG of 1.05 FG of 1.01 1.5kg munich light 2kg wheat 25g tettnang @60min wyeast 3068 Weihenstephan mega simple...... I mashed in with 10.5L at 67°c, held for 90 min and mashed out at 76°c. Sparged with 77°c until I had 20L...

There is much woe regarding the brewery. On saturday I got started on a wheat beer and both the elements on my homemade boiler burned out. Well, I say burned out. Actually they just got so hot that the plug melted into the shroud and contacts. Needless to say it all stopped working. After a...

measured at 1.008 and still dropping, if slowly. Man, this is one thorough yeast. Up to 6.6%. yikes.

+1. Absolutely brilliant. Much better than risking life and limb with one of those hand held jobbies.

it started out at 1.058 and before we went on holiday lat weekend, it was down to 1.020. I put the temp up to 34°c and get it a swill. Got back today and it's down to 1.014. Tasting lovely, slightly sour and the dryness is starting to come through.

well having pitched at about 2.30pm on Tuesday it's now at 1.030, and tasting delicious, so it's clearly doing something.

Bugger. I didn't read any of that and just started it at 32°c. It didn't really hit the ground running but is bubbling now. Might I have stuffed it?

Yeah, I double checked it when I first saw this yeast. Apparently it kicks off well around 32°c but can get stuck at about 1.02. Bumping it up to 35°c and giving it a swill can apparently see it get all the way down to 1.004 or so. will certainly be different.

Well, it's all a learning curve. The important thing is that it tastes good, I suppose. Maybe I'll have another go with a lower mash temp and compare the difference.

Yeah, I thought that, but I'm pretty new to this and was following a recipe so who am I to argue. From said recipe: " The reason for mashing at 158 came from doing research into the style from somewhere that I can't even recall. It may seem high, but the reason for doing so is that...

This is the first of three 20L barrel batches I'm doing for my 40th in October. Only having the capacity for a 15L brew, I'm doing them as sort of partials, making up the rest of the volume and then bumping the gravity back up with DME. so this one.... is based on a leffe recipe I found...

Right. Work mayhem is over and once I'm back in the office next week (got this week off) , I'll get this plug cover sorted.

So this coming Tuesday I'll be doing a 20L Belgian ale using the Belgian saison yeast from Wyeast. The question is, would it benefit from a starter, and if so, how big? I've got a stir plate and 3L conical flask.