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Edited! 👍

Eeeek! I must admit after one our friends had a tumble drier catch fire last year, causing extensive damage, I bought dry powder extinguishers and fitted them near the exit routes.

Get a kilo of sodium percarbonate powder from one of the home-brew shops, stick a couple of teaspoonfuls in there with some hot warm water and leave it 20mins... Top tip: TMM have a sale offer of a kilo of percarbonate and 100ml of Chemsan

Are you sure you don’t need that glass topping up? I’m sure you could get a meniscus on that 😂

My coronary arteries are hardening just looking at that picture

Um… It’s nothing to do with the pH of your water. It’s the amount of minerals there are in it, especially calcium carbonate (chalk). This acts as a “buffer” that prevents the natural acids in the grain, or acids that you add, from lowering the pH. I’d strongly recommend a read of this very...

Question is, is that the yeast from the smack pack, or some wild strain of yeast or bacteria that's discovered the wort...?

Yes temp control is hard for small batches, and you need to get it right to less than 1°c if poss. One approach is to float the mash vessel in a bin of hot water, and wrapping everything up in an old duvet or sleeping bag helps.

Tbh enzyme activity is a more sensitive to temperature, but it’s good to be ballpark on pH athumb..

How much do you reckon to use for repitching? Half a cup?

I've got a Dubbel that's nearly finished, after a good, vigorous fermentation with Lallbrew "Belgian-style witbier" yeast. As my next batch includes a Belgian Witbier it seems like a no-brainer to re-use the yeast. I've done it before, once by re-pitching straight onto the sediment and a few...

Looks like last weekend's Dubbel (left) is pretty much finished and the Bière de Garde is nearly there too: I'll give them both a bit longer in the primary to clean up and (hopefully) clear down a bit, then they'll go into Cornies so they can lurk at the back of the garage. They both taste...

Bear in mind that pH varies according to temperature (At 65°C, the pH of the wort is approximately 0.35pH lower than ambient temperature and 0.45pH lower at 78°C). I have a meter but honestly I find these simpler to use and less hassle:

Jeez that sounds nasty. Especially if you’re used to exercising as part of your life, to find you can’t do it for a while must have been pretty tough

I know alcohol is ultimately a depressant, but in moderation it can be a fantastic mood enhancer when with family and friends… however I find it incredibly easy to think “I’m having so much fun - so clearly if I have another drink, I’ll have even more fun” … but that often doesn’t end well 😂

Have a read of this thread: great, well informed advice: Thread 'Have a go at simple AG' https://www.thehomebrewforum.co.uk/threads/have-a-go-at-simple-ag.51779/

Stay strong my friend

I’ve heard good reports of that - also Erdinger 0%. Don’t get me wrong, I DO still enjoy a beer! I just find I’m drinking halves a bit more often… I was expecting to get some stick for it from my friends, but they all know I’m a total lightweight anyhow 😂 Actually one upside to drinking...

The sleep thing caught me by surprise. One of my friends, who wears a smart watch all the time, said it’s really clear that when he has even a small amount to drink in the evening, he can see his heart rate is elevated for the first part of the night. Presumably his liver/kidneys (?) working...

Pretty old thread this, and I must admit I haven't read very far back through the previous posts. If the idea is to do the primary fermentation, conditioning and serving all from the same vessel, then I honestly think you'd be better off doing the primary in a plastic bucket and transferring off...