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I think the bits will just be clumps of protein from the malt extract boil that will naturally settle to the bottom (trub). I would add the yeast asap after cooling to prevent any other bacteria taking hold beforehand. No need to ferment lager yeasts at lager temps just ferment at room...

Hmm, yes as soon as I had put them in and realised I hadn't pureed I was concerned. They're in a 5l water bottle so will keep a little pressure with the lid on and release as needed. Fingers crossed

Did they float? I meant to puree them beforehand but forgot. Will drop temp to see if they sink but otherwise will bottle from underneath with a syphon

That's definately a good idea. I don't have a bottle capper though unfortunately as only use swing tops. They are 330ml's so should get at least 15+ bottled. I never brew larger than 10l batches so I'm used to smaller returns. I'll put them away and forget after tasting one of each - I have a...

It certainly won't last long! If I like either I will certainly brew a full size batch (10l in my case). Don't plan to age for more than a month or so given the small batch. Will know if I like it after a month or so in the bottle enough to consider making again. Save a few to age for a while...

Will certainly update in a month or so!

Split the batch today into two batches. Added blueberries which I had vac sealed and pasteurised in a water bath at 70c for an hour. 3.5l into an empty 5l water bottle with the blueberries. For the remaining 2l in the fermenter I added 5g of bourbon cask oak chips. Will leave both for a week...

Have a look at this thread to get you started

I've heard of people adding no priming sugar at all but usually it's with high OG, high FG beers like a Russian Imperial Stout where it's likely that over a year in the bottle to condition, the bottle may over carbonate. For things like an English bitter or similar styles 1.5 vols carbonation...

You're right. I think that's what I suggested above.

They used wyeast1065 which is basically the same as us05 I think. It does sound like hydrometer may be reading high actually.

Sure. But if there isn't enough yeast pitched in the first place then you are likely to get a stuck fermentation. Not sure if this is definitely the reason but is usually the most likely in my experience.

I have a thermapen which is extremely accurate although it has a short tip so will not get to bottom of mash. I use it for cooking mainly but it's extremely popular with homebrewers. I assume they just stir the mash vigorously. I also have a cheap Wilko thermometer that is perfectly accurate...

The link you have given doesn't work for anyone except you. You have to make your recipe public otherwise other users cannot access. The fact that the fermentation went off like a rocket does not mean that a high gravity brew won't get stuck. Yes there will be a lot of yeast in your fermenter...

Your gravity will be a lot higher because you boiled the wort for twice as long (assuming recipe called for a 60 min boil) and therefore boiled off twice the water. This is most likely the reason for your very high OG reading of 1070. If you didn't make a starter, it is likely that because the...

Another theory I have, which may be completely incorrect is that when people say it doesn't taste of maple syrup, they are associating it with "sweet" and perhaps haven't countenanced the drying of the beer with a high mash temperature or lactose powder. Just a thought and I'll soon find out and...

Thanks for the tips, I have certainly heard mixed reports (see post above for example from Cheshire Cat) and will report back. I'm not saying your research is incorrect, just had mixed thoughts on this. Only one way to find out. May also consider taking a couple of litres out before I ruin it...

I've also read that it is difficult to get the flavour in so will report back on how it works. Considered adding at a different stage but settled for the end of the boil.

I'm planning on about 400g in 5.5l batch. Just bought a pack of frozen blueberries. Will vacuum seal and pasturise in a water bath at 70c for an hour before adding to fermenter.

Ha! I'm also not sure at all. Felt like an experiment and the other half is a fan of that type of beer. We shall see