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This is great, i'm after a temperature controller for my HLT - i have all the bits STC-1000 220v etc, but does anyone have a basic wiring diagram for one that is just connected to an element - no cooling function. I have been trying to find one on here and am struggling (there must be one...

Wow, sounds more common than I thought. Mine must've bottled about 300 bottles, which I suppose is ok for something that was 7 quid or so. I assumed my tecent bottling in a fairly uneven concrete floor was to blame, but it must just be the life span. The one I borrowed was red, don't know what...

Cheers for the replys, it was a youngs two handled affair, luckily managed to drive round to a friends an borrow one, was thinking of using mole grips as I don't have a rubber mallet or conveniently sized piping. At least I didn't,t have to try - bench capper being ordered in the morning!

As the title suggests, my bottle capper has died with 30 bottles batch primed and awaiting capping, any suggestions? For info I think the capper has just worn out, no big breakages, the bottom plates were out of alignment so I realigned them and it worked for a bit but not well, now it just...

cheers, i don't know why i cant find this info anywhere - perhaps most people don't make the chlorine mistake! or cant be bothered with vinegar. I might just give it a go as i cant see of anything else to do with it apart from bin it.

Cheers, would turning the beer into vinegar get rid of the top ness? - I don't fancy tcpvinegar! My new house tap water is quite chloriney, although the actual amount varies - I now treat the water with campden tablets 24 hrs in advance!

Early on in my first all grain experiments I didn't realise the amount that chlorine in water could ruin beer in the mash - anyway about my second brew I did a 7.5% ipa that went quite tcpish. I kept it to see if it mellowed, but no. Surprisingly I have drunk a bit of it but it's not that...

Good luck, I have only ever done 1 kit - and it wasn't a very good one - I went straight on to extract brewing using dried extract (dme). For standard lower hopped and lower strength bitters then there are probably some good kits out there - I have had a decent golden ale brewed from a St...

Thanks, i just wonder how much AA is left to use for bittering? I have found this, but again seems more of an art rather than a science; http://www.homebrewtalk.com/f13/reusing ... ng-430225/ Stonecold - if you brew certain types of beer regularly commercially then i suppose as long as you use...

I can't comment on kegs really, but I only bottle my beers. The main reason being shelf life and portability, I can keep beers for years if need be and do not have to rush through them and take a few round to mates houses. I quite like keeping a few bottles of each batch to see how they age too...

I am nota assuming that all aroma is stripped, but certainly most - my question is "how to calculate IBU?" I have dine this a few times and it works for bittering but I do not know of a way of calculating how much alpha acid is lost during dry hopping. Because I dry hop in a grain bag I can...

Just a quick question, I have brewed a few beers using hops that I had previously used for dry hopping in as the 60 min bittering addition. These have worked great but my calculations are just nock of a percent or 2 from the alpha acid for ibu calculation - this has got me roughly near. I'm sure...

Cheers leith, yes I gathered that, I think I was just being lazy! I will try again, and I will get it right - eventually!

I did just dump it in this morning, then after coming back a few hours later realising I hadn't taken a gravity reading, I took one - what was meant to be 1.048 turned out to be 1.060! So after thinking that my yeast experiment may not cope with it, and waiting 48 hours to see if it fails - all...

Bump. I am going to dump this in to my brew this morning, it doesn't look any bigger, but has been bubbling away - does anyone know if that is ok? What's the worst that could happen? If I under pitch will it just take longer or go into some sort of shock and just not do anything? The bottle...

IMHO I would get those last5 bottles drank very quickly! 1tsp of sauger per 500ml bottle is a lot anyway, but to bottle at 1.020 it may not have finished fermenting. I only use half tsp per 500ml if it has dropped to about 1.010 or lower, if it seems to have stopped a bit higher (1.012-14) then...

That looks bloody ace :thumb:

I know it's a bit tricky to tell, but does it look like there is enough yeast in there to pitch on to 12 litres of 1.048 wort?

Yes I mixed it with dme, as per a guide, but can't remember how much - should I make up a stronger solution and mix it in or move to a bigger bottle with more wort? Would that be ok for tomorrow? Cheers

Hi all, got a bit of a Brew in today, looking to pitch a yeast I have harvested from a couple of bottles of westmalle. It's been doing its thing in a milk bottle for a week now but doesn't look overly active, it's definately growing though - probably should've been somewhere warmer. Anyway I...