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In there like swimwear 😁

I love in the OP the idea of Terrified oats! Scary stuff

That's fab to know thank you! I'll look at that one too

Cool... Thanks guys, I think Magnum is a very heavyweight hop! Brill for bittering though in my opinion. I'll read about EKG and First Gold is no doubt a good shout

I make a lovely IPA with Cascade hops (so really I suppose it's an APA!). Anyway I think I might be bored of cascade... What else should i try? What hop could I substitute it for? It would be lovely to use an English hop; I've got Harlequin but I use it for a bitter I make... My feeling is it...

A Sorachi Ace. Brooklyn brewery's recipe, and the second time I've done it. It's a Saison, and is supposed to be step mashed; last time I did and this time I haven't... Just mashed at 66C. Talk about living dangerously

Braufather yes me too! I've often had a mash a couple of degrees higher before I've added a cooling addition.

I use hot water additions. Works fine and is accurate with practice! Bit labour intensive though

That's exactly what I needed thank you!

That's pretty much what I do. But can I start at 73C then cool it down to 65C? It would be so much easier than going up in temperature.

I recently followed a recipe for the first time in ages... And it called for step mashing. I normally do most things at 66C and have great results, but this was so difficult to do with my kit, and when I tried the beer at the end I thought 'its no better or worse than my 66C beers...' Tomorrow...

I have a big orange drinks cooler mash tun. I've used it very successfully for lots of AG mashes, but step mashing is hard as it involves hot water additions to get up to various temperatures. So I wonder... Is it possible to start hotter and step down to different temperatures using cold water...

For what it's worth I don't use protofloc in wheat beers. The hefewiezen I make is pure simplicity! The less ingredients and changes the better. I'd put it in a heavily hopped IPA though, and still expect some hop haze.

Moe, 'conventional' yeast can survive like this for months!

The whole jar full. Maybe it's about 300ml? Or a little more? I feel like it doesn't have to be an exact amount. I leave the beer dregs in there too. I just rinse the jar out with the wort I'm putting into the ferm. Jar then gets washed and as the batch finishes around we go again

I definitely agree with anyone who says harvest the yeast... I must have saved a fortune. I used to wash the yeast (as per David 'thingy' vid on YouTube) but I did find that when it's washed it takes ages to get going in a new ferm and also seems to be much more susceptible to infection. I...

I added it during the boil. I'd rather not use it, and currently have fermenting the same beer withv250g Cara pils instead. I'll be interested to see the difference, but my wife has complained about the yeast I've used so I am moving back to a dryer yeast. Sadly I'm making two changes at once!

Talking of Wyeast1214 it's in the Saison I'm currently cracking open. It's remained cloudy but it is heavily hopped with Sorachi Ace, and will probably go clearer with a little more time. This is the first time I've used 1214 and it's sour and snappy, very distinctive!

Isn't temperature irrespective when fermenting under pressure? And also 25 or 30 psi is a lot of pressure... My understanding of fermentation under pressure is that it takes 3 or 4 days at any temperature and is normally done at about 10 psi. I'm happy to stand corrected if that's not right...

I have found that with maltodextrin the head is made of smaller bubbles, the carbonation is much softer and less intrusive. It's more like a hand pulled pint... Can anyone tell me if this is the same with 10pc carapils?