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Just to put another query out there- This time regarding the yeast, I want a dry yeast substitute for this recipe. I was thinking S-04 or notty but what confused me was the pitching rate. Lallemand has a pitching calculator on their website that states that for 25l at 1.068 I’m going to need 2...

Therapy session for the slightly ********? 😂😂😂

Ta foxy, unfortunately your link seems to not be working though

To be fair this recipe is written by Gordon strong- isn’t he quite well known and respected in the home brew community?

I’m hoping to do this (see attached) ginger ale recipe soon but wanted to know what it means by toasted malt? Also- does it seem like it calls for allot of ginger?? I know it’s being added straight into the boiler before it’s even boiling but even so- thought I’d ask!

You haven’t posted a picture

I’m doing the Jon finch oatmeal stout soon and I’ve doubled the grain bill and scaled the water back to 28l. (19l normal, should be 38l technically but haven’t got the fermenter space!) So I’ve doubled the hops too but Brewfather isn’t happy with my choices in life. Please could people look at...

I’ll be sure to get plenty of practice in then before Christmas! 😂

Did this Imperial stout back in March and have left it alone for 8 months now bottle conditioning. I opened a bottle last night and wow what a pint! Nice and chewy and bursting with roasty toasty flavours! 8.5% abv, I’m gonna enjoy this Christmas! 😍

I know I’m well excited for it, my brother in law brewed this beauty back in 2018, he only got it to 7.7% but it was hands down one of the best damn beers I’ve ever had!

Just finished my brewday (at 2pm- started at 5am!) brewed the stone brewery imperial stout from BYO. Hit the SG bang on too! Only time will tell if it ferments out to the desired 10.7% Do you think I could have perhaps fit any more in my mash tun?

I grew up on grosvenor place right next to the railway and a literal stones throw from steamtown. Went to our lady’s primary next door to carnforth high, Moved away around age 8 and moved back to start a family 10 years ago at the top of haws hill. Wouldn’t live anywhere else now tbf!

I’ve ordered some arm and hammer baking soda that actually has the ingredients listed as bicarbonate of soda. I didn’t think it was worth taking the risk- it’s quite a big beer I’m doing so don’t want to mess it up! Thanks for all the replies Dave

So how come this bicarb of soda from aldi states sodium carbonate on the back?

carnforth does indeed have very soft water, it’s an imperial stout I’m adding the salt additions to. I can do pales no problem at all with my standard tap water but stouts I think need a bit of a helping hand when it comes to my water. By the way I used brackets in order to make what I was...

I’m so damn confused right now! So basically on Brewfather app it calls for the addition of: baking soda (NaHCO3) What I have in my cupboard is bicarbonate of soda which on the back of that pack states it is (sodium carbonates) I look online and sodium carbonate is actually Na2CO3 so… what...

You could try upping the temperature, 17c sounds very low to me, try giving the fermenter a gentle swirl to agitate the yeast back into suspension and knock the temp up to 19c

I’ve had a tinker on Brewfather app, It seems allot more straightforward that brewers “friend”. I’ve attached a screenshot and if anyone could point out any mistakes I may have made please I’d be so grateful!

Yeah I mean I’m not after getting it perfect- if I was I would be using RO water or distilled water etc. I’m only after improving my tap water to a more reasonable level for different styles. Thanks for the advice, hopefully some others can chime in with more opinions…🤞

There’s no other way of me getting close to the target profile though is there without the salts? Unless I’m missing something? I’ve only ever added salts to my last beer which was a hefe weiss but didn’t need much salts to get desired target.