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Or a 22mm ring spanner

Both brand new, never used and still in their original boxes. Wortometer £10. Micro pipework £15. Plus postage if not local pickup (North of Bristol).

That is a lot of roast barley for 10 litres (IMO)! I'm assuming the OG & FG are your actual figures? Purely for interest; banging that into brewfather, it comes out with... OG 1062 FG 1014 (assuming a mash temp of 65C) => ABV 6.3% Attenuation 75% (for some reason, brewfather has used this...

Grüß Dich! Wilkommen an board

Certainly, roasted malts are more acidic in the mash than pale malts. But brewing s/w should take account of that in calculating the mash pH.

athumb..... as long as the abv is in the ball park you're expecting!

I think there's a lot of truth in what you say. In my most recent brew - a forecast 3.7% dark mild formulated by David Heath (see ), the predicted FG in Brewfather is 1010 for 3.7% ABV. As I mentioned in an earlier post, mine finished at 1016, resulting in an unacceptable (to me) 2.9%. As you...

Interesting. I've only used US-05 with hoppy pale ales. I'll give it a try with my next dark beer. Thx.

What yeast(s) are you happy with that'll ferment out dark beers?

With a milk stout, there's usually lactose in the recipe. Lactose is a sweetener that doesn't ferment (with brewing yeasts), so that will probably be a contributing factor in this case.

I also have similar problems, not just with stouts but - to some extent - all dark beers. Porters, Hefedunkles, dark milds, always all grain. Tried different yeasts - liquid & dried, aeration/non-aeration, different mash temps, rousing, extra long fermentations, raising fermentation temp. My...

The thought did occur to me, but I've had a couple of bad experiences with Wyeast packs before now, so I prefer to try to minimise the possibility of fermentation problems with this one. Especially as the pack has been replaced and I've now used that newer pack.

This was delivered to me a couple of days ago, but is dated 12th Oct, so I won't use it and the seller has replaced it. If you want it, it's yours if you want to collect it or pay just for the postage.

That is itself out of context, though: the conversation was about CAMRAs voucher scheme; not about CAMRA itself. To be fair, I can't remember when the voucher scheme - which, as already correctly stated, was originally tied to JDW pubs - was introduced. Probably around 10 years ago to hazard a...

Just to put it in context, "recently" ended two years ago.

Yep - that's my go-to reference!

Many thanks. I think I got the gist (grist??) of the rest of it. I 've tended to do a 10 min ferulic acid rest at around 45C for my last few Weizen beers, but I'm not convinced it's of great benefit, and possibly makes the beer more "clovey" than I would like. Maybe I'll try the acidulated...

Could I ask what the 3rd malt is on your recipe? I can't quite make it out. (Roast Malt, perhaps?). Thanks.

I replaced the double O-ring seal posts with single O-ring posts on a couple of reconditioned Corny's last year: complete failure. The internal thread depth on the new posts was several mm longer than the old ones. Consequently, the dip tubes were not then being sealed down onto the bulkhead and...

In all likelihood, it'll be fine. Yes, you may lose a little pressure, but if you're using a CO2 bottle for conditioning, then it'll re-pressurise. Just take usual precautions with cleanliness