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I think the charring will alter the taste. So for oak chips or cubes you can buy, the lightly charred wood will impart a different flavour to medium for example. Think the best varieties are French, American or Hungarian oak as I understand.

I've never put beer in a wooden cask but recently bottled a strong stout that I had soaked wood oak chips in for a couple of weeks (2g a litre). Oak profile was quite strong when I tasted at bottling. I'm sure it would be ok to secondary in an oak cask, but for me the ease of oak chips outweigh...

The 25kg Crisp Maris Otter is £28 on their site, so not too bad. https://www.themaltmiller.co.uk/product/crisp-maris-otter-25kg-sack/

Five is a decent neutral yeast I would recommend. I haven't found others great (hell / real ale). Perhaps Midlands is worth a try. I've enjoyed using mangrove jack's liberty bell for a cheap dry yeast with good ester character.

Thanks for the brew day write ups. Sounds like a good piece of kit. Trying to decide whether to move from my trusty biab system. Seems like there are some compromises with the klarstein too as don't really want to crush grain. Can you whirlpool using the silicone pipe (somehow positioned at...

Anyone have any experience with one of these? I like the idea of the external pump and that you could then attach to another small pot for sparging.

I've also had issues with CML hell yeast and beer that was clear in bottles with 2 weeks of lagering with wlp830 or w34/70 took months to clear (same recipe) with the hell yeast. Of course there could be other explanations but I'm sure my processes were thorough.

I think your method is quite a long way to reduce the alkalinity of your water and get the calcium to the level you want. Have a good read of this thread and the accompanying threads...

Waterintobeer is great. You can also try London Beer Lab in Brixton. They have most things you would need and you can mix up your own grain bill as needed so no leftovers which is handy.

You can certainly use it in place of dry or a kit can of liquid malt. It's just pure liquid malt extract I believe.

That fridge is absolutely tiny. What type of fermenter size do you have? Is there a particular beer style that you want to make that requires a fermentation fridge? I don't think it would be able to cool a larger polystyrene build either. People do use peltier coolers to build "fermentation...

You're spot on! Cool to 80c or so with chiller whilst gently stirring. Add hops and leave to stand, stir every now and again. Continue to chill after alloted time down to pitching temperature. There's no risk of infection if the wort is 80c (over pasteurisation temperature of 70c).

25% off with free delivery. Good price for liquid malt extract for starters. Just ordered nearly 1kg for £4.78. https://www.hotukdeals.com/vouchers/25-off-and-free-delivery-no-min-spend-with-code-plus-stacks-with-offers-at-holland-barrett-3505319

Are you sure that it is stuck and hasn't finished? You said you used WLP051 on a 1.075 wort? If you got to 1.020, this work out at 72% apparent attenuation which is right in the middle of the 70-75% advertised range for this yeast. Have you tried a higher attenuating yeast? Or mashed at a lower...

Absolutely, certainly if it works carry on. I would be interested to try a little more sugar in APA/IPA beers if you think it can handle it. Happy with 12g in bitters but could do with a little more fizz for these styles on the odd occasion that I keg them.

I may be wrong, but for the 5l minikegs, isn't around 12g the maximum recommend? If you're using a pressure valve, it won't be a problem but I would have thought without a pressure valve the keg would buckle. I once went for 16g table sugar and had to vent the minikeg repeatedly to be able to pour.

I bought a stainless bottler as I saw one very cheap, however never used it after someone pointed out it would leave a much larger headspace in the bottle. They seem to be quite a bit wider than the plastic ones.

Not necessarily better. There's a much wider range of yeast available in liquid form if you want a particular characteristic. The difference between most English bitters for example, is based in the yeast above any other factor. For other styles it may be less important. There are other...

What's your recipe for this out of interest? What FG are you aiming for?

Hi, I'm looking for some carbonation caps (plastic or stainless steel) if anyone has some surplus to requirements? Just wanted to check before I order from ebay (£17 for 3) or China which will take ages! Thanks