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The silver thing sort of looks like a snubber?

RPI is traditionally higher which would suggest O2 want to rip you off that little bit more.

When might one expect to be given the judges thoughts on ones beer?

Think we really need an idea of what the posters solution is. There might be solutions out there, but his/hers might be really good, space efficient and cheap. Maybe we would all be into it... Not sure what the point of the thread can really be wiout some idea what we're looking at here🤷‍♂️

Diacetyl rest towards the end of fermentation. Maybe after a week or so. As a personal word of warning I have recently done d rests at 18 and 19 degrees for 4 days and it's not been enough so my current plan with the lager I have on is to allow it 5 days active fermentation at 11 degrees then I...

Efficiency can never be a bad thing, as long as its balanced with time/effort as well as yield from grains, I suppose. Consistency is more important. I probably could have filled an extra 5 litre FV yesterday and had a wee bonus brew, but I wasn't expecting to yield like 28 or so litres of...

This forum is taking a real lurch into the psycho wing of the internet these days. Some highly questionable stuff being shared. Not great.

I only just seen it today when a David Heath vid popped up on my Youtube. Looks intriguing. Low diacetyl, works at higher temps and half the pitch rate of standard lager yeasts. Seems to me like one pack would even cover a cold ferment.

@Pennine have you tried the Novalager yet?

An easy brewday today, right in stoppage time of my week off work! Dortmunder Export tucked up at 11 degrees with a hopefully big and healthy pitch of liquid yeast. Another thing this one will get is a warmer, longer D rest than previous brews. Possibly even commencing after just a week at 11...

24 litres of Dortmunder Export. The Greg Hughes recipe. 723 litres

A thing of beauty 😍

My experience of trub and hop matter is that its the first thing to fall out. I've always been under the impression that it's how well the yeast falls out that determines beer clarity. The one thing I would add to that is that since I started adding water salts, the clarity of my beer has been...

I didn't get a pic, but I seem to have once again reached commercial level clarity on a homebrew...... Except its a hefeweizen that isn't really meant to be clear 🤣

Slightly surprised but having organised a Royal Mail parcel collection via the app for the first time, and having survived a "I've not got your label" scare from the postie, my beers are away to be weighed and measured by the big boys.

Yeah I'm already working on some changes to my lagers, diacetyl rears it's head too often for me even though I do the rests etc. So wel see if they come up with anything else over and above that....

Royal Mail picking mine up tomorrow. I'm 98% sure there's diacetyl in my lager though so I'm not hopeful of a decent score in my first comp 😕

Just writing down my thoughts on a schedule for my next few brews, more so I remember it than anything else. The lager trail continues, but we are switching to liquid yeast. First up is GH Dortmunder export hopefully soon. This is made with liquid Wyeast Bohemian, which is currently in stage 2...

I'd be very careful with Wallonia since I'd bet my house on it being Diastatic.

I made a saison with Wallonia which I really enjoyed, but it went down to nearly 1.000 and I am fairly.sure influenced future brews too.