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The Butchers Hook in Bitterne Triangle, Southampton

That is probably from the South Western Arms.

Hi Folkpunk, I’m just up the railway track at Hedge End. A few of us all grainers around here. Maybe check out Butchers Brewclub sometime. 👍

In the process of remodelling my man cave! Plaster boarding the ceiling, put in down lights and relocated the extractor hood. I have radials to run 2 consecutive 3kw elements and pumps. Next job is to wire up the sockets, plumb the sink with water and waste then build a single level worktop...

Can you use the Chlorine flakes that are available for pool/hot tub treatment?

What's your opinion on the Zilla v's Sauraus? I have the Sauraus and love it as which bring many advantages over buckets but the bottom collection system is awful.

Count me in please athumb..

At this early stage I want to keep bugs away from my brewing stuff as much as possible. Once comfortable I will move to post boil inoculation and aging. Thanks for the link.

Could I have done this differently to achieve a quicker sour? 60% Pilsner malt 40% Wheat malt Mashed at 64c Boiled for 10 mins 1:028 Chilled to 30c Direct pitch Wyeast Laco Brevis wild sour Flushed kettle with CO2 Adjusted pH to 4.5 with Lactic Acid 72 hours in it was stuck at 3.8pH OG still...

My methods: 1. If brewing a hazy beer or hop bomb - first addition after 3 days in FV then second addition after 5 days. Once FG is reached, cold crash to 2 degrees for a day then keg. Generally 7 and 5 days dry hopped. Pellets only and loose in the FV. I charge the FV with CO2 after second...

In future you could harvest some C02 From the FV into a balloon during ferment (if you don’t have another source of C02), then reattach it when could crashing.

Have a look at the short and shoddy series on The Brulosophy website. 20mins mash, 20mins boil and looks like it gives good results. You will just have to calculate for the efficiency hit. I plan to give them a go when the odd keg gets emptied.

Oxygenation from direct air using a low level pump. I haven't had poor yeast health from dry yeast so far, but it is possible. However the fermentation vigour looked healthy enough. FV under pressure. Generally it is used for lagers to suppress fruity esters and allow you to ferment at ale...

Fully temp controlled FV, started at 18.5 C then gradual rise to 21 C. OG was measured at 1:062 Hydrometer for measurements. Started at Zero pressure and let it rise to 8 psi during active fermentation.

I recently brewed a BIPA but the fermentation finished high at 1:024. ashock1 Details 34 ltrs brewed, HERMS controlled mash. Grain Bill - 89% Pale Malt, 6% Midnight Wheat, 5% Carafa Special 2 (sparged). Yeast used - US.05 x 2 packs hydrated Mash at 65C with 76C mash out, efficiency was 89% and...

I have just invested in an additional fridge freezer. I will be getting rid of an under counter bottle fridge (pub style) with sliding glass doors. I have used this for fermenting a 25ltr plastic bucket FV which fits nicely. The 30ltr is a bit of a squeeze. I can’t recall how cold it goes for...

The "trays" you are referring to is a Coolship I believe. Its becoming popular again with the sour beer revolution. If you want to get information from brewery tours I would suggest the small/craft breweries. They are usually more than happy to discuss techniques as many of them have come from...

Wow, that's a great calculator. Not sure why I didn't look there in the first place! :doh: So, my 1:080 starter wort needs 334 billion yeast cells. A 2ltr 1:036 starter w/o stir plate is bob on (i'm not sure if that's a good guess or brewers intuition). Thanks for the help. athumb..

Just a FO hood I got from eBay. Extracts straight out the back wall. I didn't calculate anything but it does the job nicely. Its a domestic Range size extractor.

So I have collected the yeast from my last batch. As I have a conical I dumped the first runnings of the slurry and collected the middle part which should be good yeast. Its been it the fridge for 7-10 days and its compacted to about 100ml of solids sat on the original beer. I am going to brew...