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Nope. They're sterile when they're frozen apparently. So all you need is a sanitised pot and masher to squish them up. I used 700g in 8L and it's very raspberryish. I think I also might have bottled slightly early as the raspberry one is a bit feisty. Another good thing about wheat beer...

After playing around with a few ideas... They're just printed on some nice grey paper we had at work and stuck on with milk. they seem to stay on well, even in the fridge.

This is a recap of my last brew, which I acttually did last month but have been way too busy at work to write up. The idea was to do a 15L belgian wit, bottle half of it and then secondary the rest with some raspberries. 15L batch 1.76kg Bohemian pils 1.09kg munich base 1.6kg wheat...

The last of the Gose went last night. Overall I've been very pleased with it and will be doing it again. It's a bit of an acquired taste and there seemed to be a fair variation between bottles for some reason. But definitely recommended.

yeah, sorry chaps. Just been super busy at work. Element cover is working well. I just need to tweek the design a bit and I'm good to go. I'll update things in general once things have calmed down a bit. I'm still here......

Was in primary for three weeks and then rested for 4 days. Thankfully I've realised that being in three 5l water bottles, I can just bottle one of them to give me 10 bottles to take to the party. The rest I can leave a while longer. Thanks for the advice.

My first AG lager (or any lager for that matter), a Bohemian pils, has been in secondary for a month now at 2°c. I'm planning on taking some of it to a friend's party at the end of June. Ideally, I'd like to condition it for as long as possible, so the question is, how long will it need in...

Well, that is one seriously tasty brew. If I may say so. I tried the first one when it was only a bit cold and did multiple small pours into quite a small glass. This ended up mixing in most of the sediment, which I know isn't supposed to be an issue with wheat beers. But it tasted a bit...

I've been brewing at 18°c from the start and my beers turn out fine. My first one was a kit, the Youngs APA and it did take a while to fully ferment, but tasted amazing.

+1 for brew fridge. These should be standard equipment in my view. So useful.

But surely there's nothing for it to eat?

Holy ****. I tried the penultimate one of these last night and over the intervening couple of months they've got rather fizzy. Half of it ended up on the work top. Still tasted good though. I think I'll be chilling the last one.

I really like sour beer. Lambic? Yum. And salty stuff. As I said, it's pretty subtle.

I'm all for cooling it as cold as it will go without freezing. I've conditioned my three (so far) AGs in a spare fridge in the garage. They get two weeks at room temp to carbonate and then got into the fridge at about 2°c for two weeks. At that temp two weeks might be a bit of overkill, but...

I kept the temp at 20°c until saturday morning when the airlock had slowed right down. I then raised it to 22°c over the weekend to get as much activity from the yeast as possible. I took the FG last night and was well chuffed with 1.008, which gives me an ABV of 4.5%. I took a quick...

Sorry Fil. But I'm not sure your idea will work. As a fridge freezer uses only one plug, if you power it via an inkbird then the freezer will obviously only be on when the IB turns on the fridge. This would be ok if you're lagering as the fridge would be on a lot more of the time. Still not...

80 quid sounds a bit steep. 30 for an inkbird, although he was doing a deal if you agree to give it an amazon review. There are so many under counter fridges on ebay that you just need to spend a little time looking. It took me about a week of looking every day to fund one locally which was...

wyeast 1007 German Ale. This is my first wheat (AG No.4 overall), so admittedly I have no real idea. :whistle: More than happy to take advice.

I was just thinking the same thing. My first wheat, a Gose is currently bubbling away in the brew fridge. My thoughts were to cold crash for a day or so as I don't like things too yeasty. The high level of protein in the wheat should keep things nicely cloudy.

In fact, you can see on the middle bottle, the airlock has beer in it from when I moved it slightly overfilled and it blew. Very pale.