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Wait until you see all the brown sludge at the bottom of the bucket after fermentation, :laugh8:looks disgusting, but you'll still end up with lovely beer!

I clean and dry after a brew. Before brewing I rinse with cold water to flush out any old water sat in the pump and chiller. Another pre brew tip is to check the pump is primed properly and the flow rate is good. They are supposed to self prime but in my experience a bit of air in there can...

For the benefit of anyone reading this thread in the future I thought I would report back on where this stout finished. As Sadfield said, after adding 3711 it did continue slowly fermenting so the advice to not be in a hurry to package was spot on! Well it actually finished at a perfectly...

I think that's very good advice! Since hauling the bucket out of the fridge to get a reading I'm back to airlock activity every 30 seconds or so. I think I've unleashed the beast!

Well, we have a winner! In my case Wyeast 3711 did live up to the promise of restarting a stuck fermentation. I made a 1.5 litre starter of 3711 on a stir plate for 24 hours, saved half a litre in a jar for future use, then I decanted about half the liquid off the yeast and pitched the...

Originally 20c but raised it to 22 to try and get it fermenting again. Well the 3711 arrived yesterday and is now on the stir plate. Will be interesting to see if it lives up to Wyeast's claims. I'll report back in a few days.

Thanks for the replies. I'm a bit nervous about aerating the wort to be honest, although yeast obviously needs some oxygen to get it going. If the beer was going to be consumed quite quickly I would probably just throw caution to the wind, but the wort is up to 8% already and the plan for this...

If your beer tastes fine already without a campden tablet, then I think you have your answer.acheers.

I know on the American forums quite a few brewers say they dry hop in the keg with the hops in contact with the beer for several weeks with no Ill effects. You can even buy steel hop spiders to go inside your corny kegs. Perhaps some hops are more prone to this than others? Some recipes also...

When repitching yeast made with a starter, do you pitch the liquid or just the yeast? I am trying to make a chocolate stout OG 1.098 that is only down to 1.038 after nearly 3 weeks and I want it down to about 1.029. The yeast is Wyeast 1318. I have already tried a rehydrated US05 with some...

Ever put together a recipe with leftovers and found you have accidently created something rather special? I love stout and the following recipe gave me a gorgeous sweet silky smooth 5% oatmeal stout that tastes like liquid chocolate. So nice I had to share; 23 litres Mash 67c for 60 minutes...

Interesting! And makes good sense. I'm not at all surprised based on my own personal experience. I think I store my grain exactly as you do, press seal type bags with all the air squeezed out in a large plastic bin. I use one of those blue airtight grain bins, with the metal clips around the...

Their site is in the middle of nowhere, down the end of a farm track. Pop the postcode WR13 5BB into Google maps and you'll see what I mean. 25kg does me about five or six 23 litre brews so a sack only lasts me around 6 or 7 months. The sacks have a really long best before date, the last one...

Ah! Another Gloucester chap. acheers. I buy crisp marris otter in 25kg sacks. Last sack I bought before Christmas was £19.60. I collected it in person from Charles Faram hop merchants just outside Malvern. If you email them they will sort you out. The marris otter has a really long best...

Well done on your first AG brew. I'm up to 12 AG brews in the last 12 months, I am faster now but still trash the kitchen. :roll: Your observation on temperature struck a chord. I have created a fermentation chamber, basically an old fridge off gumtree with a cheap pipe heater mounted on a...