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I have found an amazing app that will calculate what you require in your water to achieve the water profile you want. Have a look at the grainfather app. From there, you can have access to many recipes or build your own. They have a water profile section where you enter all your water...

Interesting experiment, would like to see the results.

Think the best thing would be to bottle once you have left long enough yet try not to get every last drop as you don't want to suck all this into bottles. Once bottled, allow to condition for a week or so and also chill to drop any sediment to the bottom of each bottle and be carful when pouring...

Could I please ask you advice on fermentation temperatures? I have my inkbird set up in my fermentation chamber and I have always set this to 20°c with a +/- 0.5. Yet I have watched a few YouTube videos and they set theirs to 18°c. The two strains that I reuse alternatively are Wyeast British...

Personally what I do with mine is once in a corny, turn the kegerator to its lowest temp say 1 degree and leave for a 2 days. Then I will add gelatin and leave for a further day and then introduce co2. Leave this for a further week to absorb the co2 whist turning the kegerator temperature to...

Many thanks for all your advice. This has been really helpful. Can I just clarify, when I wash my yeast, I am then left with a thin layer of healthy yeast on the bottom of my jar and the rest is wort. Their is no trub or cake in this jar. I take it that one would do? If so, and I use one jar...

Good morning all. I am currently strugelling finding out how much yeast to pitch into my next batch of beer. I have just started to wash and collect my liquid yeast and now have 4 x Mason jars sitting in my fridge. So I have googled and found that their are 3 options to determine how much yeast...