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Cheers Dutto!

Looking to start my second all grain and would like to try something a little lower abv than my super strength Patersbier. Ideally a recipe 19,20 or 23 litre. Most recipes I'm finding won't tell me the mash to sparge water break down which is difficult for me as I don't understand recipe...

Cheers Dutto. The sediment was definitely from the bottle, i posted it to see if people thought it looked ok as far as sediment goes I guess. It was just the way it looked to me which made me feel something wasn't right so I put the picture up. I'll condition the rest at 12c in the FF for the...

abigt I hope the high trappist yeast mellows out the harshness even a touch but like you say time will tell. I'll be drinking either way though with a touch of water or lemonade if needed. It's going down! acheers.

I definitely think I'll be making a yeast starter a couple of days prior to my next brew day. Reading up on under pitching is making think it's well worth the time to do this.

Update* I decided to take a sample bottle to Mobberley Brew house in Cheshire where a great guy called Jack kindly sampled my work. Apart from it being a little 'hot' it's worked out pretty well with no real concerns. I was told it was quite an adventurous first all grain effort! My heads up...

It's still quite early I guess, really hope this can be enjoyed at some point but must remember it was my first go at all grain. The brewing process is long and definitely has a science to it. Guess all this will come in time. A positive note is it's carbed up nicely and I got the calculations...

Lot to think about there thanks Jonbrew. The yeast was definitely in date and was refrigerated as instructed from brew UK. I did activate it early and it probably got a little warmer than it should. I hope I've just concentrated it but I guess the only way forward is to get my local brewery to...

Thanks MyQul. I think I've also lost more because it was a nearly 30c brew day. At the time I wasn't aware of liquoring back so just went with it.

Having no experience with the dilution calculator have I completed this correctly on the info posted above? Would I be right in saying I need to add 1.57 litres of cold water? I'm still way off my 23 litres though. Please excuse my lack of knowledge with beer calculators.

I used Wyeast 3787 hight trappist. My pre boil gravity reading was 1.040 which went to 1.050 when cool and ended up at 1.009. The probe was taped to the bucket. I'm guessing the 5 litre loss has made a concentrated brew so what should I have done here? Topped up with sanitary water after the...

I pitched at 20c due to the weather so I couldn't get down to 16-18c but not high enough to stress the yeast surely? I had it sat at 22c as per guidance in the FF so controlled. It had a great fermentation I had to change blow off and it had a good krausen and was bubbling nicely for a good 8...

Hi I'm just finishing up my first all grain and fear something has gone wrong. I've made a Patersbier (Greg Hughes) after getting some great tips from this forum. It's probably a week away from being ready but on inspection today it's not great to drink. Can anyone confirm my suspicions? It has...

I'll check that out, cheers.

It's a great book for the new brewers like myself as it keeps everything simple and gave me confidence to try all grain but not much detail regarding secondary options and clearing.

Cheers Jonbrew. It's not quite the 'quickbrew' I was going for but if it's worth doing then I'll try to do it right. :cheers7:

Would you recommend around a week back at 22c before switching FF down to 12c? I've read bottle carbonation takes longer after a cold crash?

Cheers Jonbrew :cheers3:

More help please.. I've brewed my first all grain Patersbier from Greg Hughes's book and I've noticed that all his recipes call for a conditioning period with a much cooler temp than fermentation. My recipe calls for a week at 22c then 3 weeks at 12c. It's exactly a week since I've brewed...

Excuse my ignorance GerritT but what is a waterlock? I'm guessing I should have one?