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My suggestion is to buy a 5 Litre bottle of Tesco Ashbeck. Use 400g DME and 4 litres of water to make your starter. Put both packs of yeast in. Calculators estimate around 500 billion cells will be created which is pretty close to what you need. Shake it every few hours, keep in the dark and...

I suggest using home brew dads calculator on brewunited.com. You will need in the region of 650 billion cells, which means a 5 - 6 litre starter depending on the manufacturer date of the yeast. So two 3 litre starters sounds right. That’s not 2 packets of yeast in a 3 litre starter, it’s two...

Mrs Brown Boys Vicar of Dibley Father Ted Cannon and Ball French and Saunders John Bishop Michael McIntyre Miranda Anything with Lee Mack in it.

Same here, it looked like it was still fermenting after two weeks, however it had reach 1.010 so I cold crashed. It’s a very good beer too.

I started with the original BYO recipe listed below. I increased the amount of base malt so I could reduce the amount of dextrose sugar. I reduced the 0min hop addition by 25g so total hops needed was 200g so two full packs. Brooklyn Brewery: Brooklyn Sorachi Ace (5 gallons/19 L, all-grain)...

Brooklyn Sorachi Ace Clone

I see what you mean, fiddle with the recipe to predict the likely OG, good idea cheers

Thanks Steve, so not too far off thankfully 😅

Did a brew today using WLP570 Belgian golden ale. Made a 3 litre starter 48 hours before brew day. Yeast is known for its low flocculation, I didn’t get a chance to cold crash the starter, so most of the yeast was still in suspension. I had no choice but to chuck all 3 litres into the fermenter...

Starsan for me, use deionised water not tap water and it will keep for ages. I bought a pack of PH testing strips to check it remains acidic and it sure does.

Good to hear you have good results, there seems to be mixed feelings about it. I went to dry hop today thinking I had hit FG but there was a lot of yeast at the surface and bubbles, still looks like fermentation hasn’t finished. I’ll leave it for a few more days.

I modified David Heath’s recipe slightly, went from OG 1.068 to my expected FG of 1.013 in 7 days, maybe quicker as I took first sample at day 7. Surprisingly clear sample, I did the hop stand at 95°c rather than 80°c. Dry hopping for 3 days now. High hopes.

I have an all in one system, which are not all in one by the way, on average from heating the water for mashing, to putting the cooled wort into the fermenter takes 5 hours, all grain isn’t quick.

I don’t think you can get 9KG into a grainfather, 8KG at a push and you’ll still find your wort flows through the handle holes. For a really big beer try reiterated mashing if you can be arsed. I have a grainfather and with 7.5KG of grain and maybe a few 100g of dextrose you can reach 1.075...

I follow the same process every IPA brew, 3 litre yeast starter, 22 litres into the fermenter with yeast nutrient, two weeks in a temp controlled brew fridge. I use a recipe builder which is pretty reliable with its predictions for OG and FG. When I make a double IPA I’ll get 1.070 OG and...

WLP007 Dry English

Ask as many questions as you like, that’s what is great about this forum, there are plenty of GF owners here, me included. You will get good advice regardless of the kit you use.

3 - 4% of the grain bill

Quiet some time ago now grainfather did a complete overhaul of the app and website, there were lots of errors all eventually solved with updates. I use the app for every brew and never have a problem. Use either the equation or the app calculator and you’ll be fine. If you create your recipe in...

Better late than never hopfully