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Is there a difference between the jerry can and a fermenter with an airlock on it? Both should be sterile and airtight? Sent from my iPhone using Tapatalk

I have a filter on the boiler tap so they get filtered out. If I pull the coil out, they stick to the coil and would get deposited in the fermenter. I'm not sure that would be a big problem but the filter and the heating elements mean the top 1/3 of the coil doesn't get immersed in the boiler so...

That was my thought too but transferring the coil from the kettle to the FV would transfer a load of hop leaves too (the coil always comes out of the kettle with hops stuck to it). Sent from my iPhone using Tapatalk

Hi All, I've done a fair few brews now and as time goes on, each brew gets quicker. Generally I've found ways to multi task such as getting the hops ready during the mash or cleaning the mash tun during the boil. One thing I can't work out how to speed up is chilling the wort and cleaning...

Probably should have noted the taste I was describing above is carbed in the bottled. Taste didn't really seem to change between bottling and carb/ conditioning 1-2 months later. Sent from my iPhone using Tapatalk

Hi. Still getting this off taste but I have a bit more info so thought I would resurrect this post. I think the off taste may be yeasty. It seems to have that tangy, sour taste and in the primary fv the taste gets stronger as I get nearer the trub. All told it's normally in primary for around 4...

Gervin obviously. Spell check. Sent from my GT-N7100 using Tapatalk

MyQul I've previously used Gervais GV12 this time I'm using Mangrove Jacks West Coast. Sent from my GT-N7100 using Tapatalk

Be careful with the gushers with temperature. I had a stout in the spring that gushed when I opened it. In the summer, they started exploding in the shed! I guess you won't have that environmental problem but just warning in case they accidentally get left somewhere warm. Sent from my GT-N7100...

I did a brew last Saturday and on Wednesday I took a sample, mainly because I wanted to check the wort temperature was the same as my beer fridge was reading. I use a turkey baster I only use for taking samples and it was clean and sanitised with starsan. The wort temperature was where I was...

Hi All. I normally give the wort a good aeration once its cooled with a drill and a paint stirrer but I'm doing a new tomorrow and I've noticed the coating on the stirrer is chipped (see picture). Is using it going to do more harm than good? If I skip using it, will the wort get sufficient air...

This is all great advice thanks guys. One question is should I use the bleach neat or water down with boiled water? Sent from my GT-N7100 using Tapatalk

17.5 in a brew fridge controlled by stc1000 Sent from my GT-N7100 using Tapatalk

Thanks for all your thoughts. Regarding the FV, I've only done half a dozen brews from new, 5 at AG and everyone of them had the same problem. Does this sound like the problem? Also, I kept a sample pre - ferment. It had a funny taste, not quite the same or as strong as post ferment but maybe...

Hi All, When doing AG homebrew I'm getting an off taste every brew. I'm not really able to put the taste into words. It's not undrinkable (ie totally disgusting) but it's bad enough that I would take it back in a pub. Very strong taste and smell. Best way I can describe it is tangy and sour...

Thanks I'll let it ride then. Was already leaning that way- at least if I go with the recipe as written I've got a baseline to change for next time. Thanks again.

Colour looks pretty good btw

I'm doing a AG oatmeal stout. Recipe has 300g roasted barley in 23 litres (6.5% of grain bill). Going into brew kettle I'm really not getting that distinctive stout burnt taste. Will this come through later (ie stick with recipe) or should I add the rest of the roasted barley I've started...

Thanks chaps. The hell with it, it's all going in together! :)

Not sure if this is in the right place so mods feel free to move. I'm planning an AG stout brew next weekend but my question is when to add the roasted barley. I've read that adding it late (at vorlauf or cold steeping) adds flavour and colour without the burnt taste but for a stout surely I...