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Thanks for the words of wisdom everyone. The RIS recipe has a lot of speciality dark grains, so they'll be some seriously roasty flavours to combat any orange from the yeast, but I'll ferment at mid 20s just in case. Will be brewing it tomorrow morning and will let you know how it turns out.

Thanks for the advice. I'm not too concerned about a longer ferment time as long as the yeast doesn't mind the lower temps. I'm hoping it will still shorten the conditioning time as it would be great to have this one ready for Christmas. I'll look into the Espe strain - that sounds interesting...

Hi all, about to embark on my first time brewing with Kveik yeast and looking for some advice. I'm planning an Russian Imperial Stout and so hoping the Kveik will deal with the high SG and shorten the conditioning time usually needed for a RIS. I've got a packet of Lallemand Voss yeast but...

I've had the same taste after yeast has failed to start properly. Not sure if it's caused by the wort becoming infected in the extended period before the yeast gets going or just a by-product of the yeast being stressed.

Original Coopers Stout is a failsafe kit. I've made it several times and it's always been good. A great kit for tweaking too. I added cocoa powder with the malt and then frozen black cherries mid-way through the ferment and it was excellent.

Rich creamy velvet milk stout please!

Clearing out some of my empty bottles as I'm not brewing large quantities anymore Approx 200 brown, 500ml beer bottles suitable for crown caps. All washed and with labels removed 10 pence a bottle - as many or as few as you want Collection from Weston-super-Mare Message me if interested.

Reminds me of an ill fated prune porter I brewed a few years ago.

I've used T-58 a couple of times. Worked well in a wheat beer giving good peppery tones. Tried it again in a chocolate stout where I was hoping a high temp fermentation could deliver banana flavours. Got a nice stout but absolutely no banana. Maybe I needed to be braver with the temps as it was...

It's very early to be taking samples. As long as I can see that the fermentation has started (e.g. activity in the airlock), I don't open the fermenter until day 12 or 13. You need to give the yeast time to do its stuff - you'll get a much better beer if you're patient. I wouldn't worry about...

Excellent suggestions - thanks chaps. I like the simplicity of fixing the taps onto the outside of the fridge door and just making the cabinet bigger. I hadn't thought of that! I guess I was also hoping to avoid lots of tubing (and the extra cleaning and sanitation worries) if the tap was keg...

After many years of bottling my brews, I'd like to try kegging. I have an old fridge in the garage which could fit two kegs... Or will it? I started looking at 10ltr kegs but have quickly up-sold myself to 19ltr kegs which seem better value and mean I can store a lot more of each brew...

Not quite as exciting as a proper beer advent calendar, but I did make a point of getting a selection of beers that I've never tried to enjoy in the run up to Christmas. Tonight is Oude Geuze Boon in front of the Christmas tree! (Too early?)

Thanks chaps. I'll give it another couple of days and then start dropping the temp for the cold crash. Fingers crossed.

I'm brewing my first AG lager - Greg Hughes' Munich Dunkel. I've loosely followed the Brulosophy fast lager method using Saflager W34-70 with the following FV schedule: First 6 days at 12c 2 days at 14c 2 days at 16c 2 days at 18c First sample taken today shows it's dropped to 1010 and all is...

First time I did a stove top biab I had condensation running down the walls in the kitchen. After that I fashioned a chimney from over the pot using ducting to direct the steam straight into the extractor hood and that worked really well. Now I have a robobrew, the ducting fits to the glass lid...

Wowsers! It's going to be super dry, but at 10% abv I guess it will be a sipper! Hope it comes out well.

I used to use an auto-siphon but had all the issues mentioned by others: accidentally disturbing the trub; getting air in the siphon tubing etc. I now add a tap on to all my FVs and attach a bottling wand directly to the tap spout. I bottle with the FV sat on the kitchen counter with the tap and...

That's very strange. Are they sealed with crown caps? If so, they shouldn't leak whatever the angle, but as Clint says maybe it is down to sudden change in temperature which has affected the seal. In any case, it makes more sense to store them upright, otherwise you'll struggle to pour them...

I have the same setup but find that using whole leaf hops in the robobrew creates a filter bed on the false bottom once it has all settled while the immersion chiller is doing its stuff. The hop filter bed seems to trap a lot of the break material and wort comes out pretty clear with minimal...