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I use Star San. It does say safe to bottle straight away. No rinse. Only thing to watch is how long you keep it made up. In a sealed container a few weeks. As long as PH below 3 it is still good.

Innes & Gunn seem - Seems to be just your Donal Duck. For the last few months I've been getting 330ml and 660ml clear bottles off Freecycle. 1st batch of 140 or so 330ml bottles just peeled off. 2nd and 3rd lots (300 bottles or so) have sat in Byre a month or so, so glue may have matured...

I'm just down the Road - 80 miles south down the forest track to Newton Sewart is 2hrs. There are better roads, but this is the fastest if you avoid wood lorries. Just down the road as in - Local shops 15 miles, Local "Big Supermarket" 60 miles. Next day delivery - can be 2 days sort of way...

See you have switched off the Freezer. I'd done the same with my Fridge in June. The insulation on the Fridge prevented the beer getting too warm. I have just put my Winter Ale in the Fridge and set controller to help clearing the beer.. There is a setting - Compressor Delay (PT) - 3 mins...

If you make 2 batches, you are going to need more bottles or a barrel. You can delay the inevitable by racking the stout to the 2nd fermenter and putting in cool place to clear - buying you time to get more bottles. I was going to say: - When I was a lad.... but it was only a few years ago...

Is there any way to set the Difference Value (DS). I have an Ink Bird and set DS to 0.5C to try and keep temperature stable.

Thanks for the info, I'll have a look. I lived in Glasgow for about 25yrs before the move down. No one mentioned them and I'd never seen anything in the Crossmyloof area. Guys used to visit the Homebrew shop on Dumberton Rd, but then started to use the recipe maker from The Malt Miller...

Is that a new supplier in Glasgow Southside?

Nothing that a good fridge will not sort out - or a freezer if in a rush. Put it under the tap as you open it and then pour it out indeed.

It's good to be here. I see that many brewers like to know exactly what is happening. I tendded to work on the theory that if the brew is fermenting leave well alone and open the bucket only if you must. It's only sitting here typing this that the penny dropped. Most fermenters sold these...

I regularly make a Winter Ale Style brew based on a Coopers DIY recipe and a crushed malt & hop tea. The 1st instruction is to rehydrate yeast in tepid water. The ANSI standard specifies this range as 60 to 100F (16 to 38C) and the yeast looks fine. The tea brings the temperature of the wort...

I started brewing to the late 1970’s, but my brother lifted my brewing kit when I was away at College and just gave me it back about 8 years ago. I’m down here in the South West of Scotland with no bus service after 6pm so a pint in your local pub is very much a planned event. I stared with...