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Splitting wort and fermenting with separate yeasts is a great way to make 2 different beers the simple way. Partigyles take ages and are a bit of faff but are a good way to make quite a lot of beer in one go. Cleaning a plastic FV is a pain, two batches went Belgian after the Ardennes yeast...

I normally cold crash all my beers, the fridge only goes down to about 3c so I leave it there for 2-3 days or up to a week if I get busy. Benefit is that it drops more of the yeast so I'm bottling clearer beer which then means less sediment in the bottle. All my beers seem to drop more or less...

Thanks, but I believe you need to do that several times as the headless is tiny compared to the discovered gas? Might have been a good idea once I was home again but had other things going on.

Thought I'd come back for another update. The beers got left for another 4 weeks to condition while I was offshore. The maibock was nicely carbonated and had an interesting fruity character which is similar to my previous one, turns out it wasn't the kveik yeast giving that character but must be...

Some (most?) also work well cooler, just a bit slower, so you should be fine if it drifts down a bit. How are you heating your FV normally? I used both my heat mats in a fridge when I wanted over 30c.

This is different from existing import charges isn't it? If I buy something from the US or Japan for example I'll get a customs bill which should also include the UK VAT. Currently, buying from Spain or Italy I pay VAT as standard but it's that countries VAT. I was assuming that once we leave...

That looks like a better recipe to me, nice and strong, kinda belgian inspired weizenbock. :-) The homebrewer style special.

Yeah, both those would probably improve the beer. I did a rough calc and dropping the dextrose completely is likely to put you around 1.052, so halving it lands you around 1.061.

Your IBU/OG is a bit low but in the ball park for weizen / bock / scottish ales. On a second look you have a lot of sugar in this, might come out quite thin. Have you brewed this yet? Is there a reason you want all that dextrose?

That sounds like the one I'm looking at, Barista Express/Pro, seem a decent mid-ground between the small units and the ones that cost a grand. Glad the grinder has been good for you, I've heard mixed reviews of it.

It's got the specs of a weizenbock but won't taste quite the same as you're getting colour from roast malt instead of munich and darker crystal malts. Could be an interesting one.

Thanks for the info Steve. I'm still going with a De'Longhi burr grinder, it was fine up til now but doing pour overs and seeing the grounds settled shows just how inconsistent the grind is. One of my colleagues has a high end Sage and says it's amazing. Only negative I've heard about them is...

We got what I think is a De'Longhi Icona Micalite as a wedding present almost 10 years ago, it's seen decent use over the years, with a couple of years break in the middle, but generally just one or two drinks a day as either an afternoon latte or an after meal espresso. It makes good coffee and...

Krausen should drop once the beer's done fermenting, how long are you leaving it before bottling? Also what yeasts are you using, anecdotally, some take longer to drop than others. Trub will vary between batches, grain crush shouldn't affect it as that should settle out in the kettle unless...

Interesting, might have to try some and see what it's like sometime.

Are you sure you had Special X? From the Bestmalz site it's a dark crystal around 300 ebc like the other two which has been briefly roasted.

As far as I can tell they're pretty much the same, just a British made version, as I believe what makes Special B different is a 2-stage caramelisation/roasting process.

I'd forgotten that the Crisp crystals were weirdly classified on GEB; I agree, if the "medium" crystal is the 240 ebc one it's a very tasty malt and should do well in this beer. I've been meaning to try this one for a while actually. With the aim of simplifying my brewery a bit I cut down on...

Sticking a probe to the side of a fermenter is thought to be reasonably accurate, but you do need to insulate it from the surrounding air. I fold up a cloth and tape it over the probe, I've seen others use plumber's putty or bubble wrap. If it's just stuck to the FV then it's going to be...

I get good results from Wyeast 1728 Scottish Ale, 1469 West Yorkshire is also good like Foxbat said.