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You won't get ANY flow through it after a few seconds if you use pellet hops, as the bazooka will just clog completely. Been there, done that, had to keep scraping it off until I gave up and transferred using an auto-siphon.... Switched to using whole hops after. Use a larger mesh size on the...

Bazooka won't work with a plate chiller Old_P, you won't be able to get the flow you need to get the right flow through the chiller for the right temperature out the other end, without the bazooka clogging up almost instantly using pellet hops, you'd be ok probably using whole hops though as...

Mouse, in one of her "I'm still a tiny pup dad!" moods.... She actually had all 4 of her paws tucked into my hand in this photo.... Hair by Sprocket... She actually removed my wife's scrunchy to do this.... Sprocket snuggles Sprocket informing me that my chair is now her chair...

My parents moved back down from the Hope Valley in the Peak District to a place closer to Wolverhampton (a bit....) when they were forced to realise just how isolated they were up there? Sorry, but that's about it for us.

Maybe it's something as simple as needing a harder boil? Of course, it could be as Clint is possibly thinking, that your pale recipes have a lot more late hops (dry hops especially).

That's some of the fastest yeast I've ever used.... The airlock is going like the clappers, even though temps have dropped to 28 degrees C.

I don't have one know, but a friend does. They got around the winter problem by installing a thermostat and heater into theirs (with a remote thermometer so they can check the temperature from inside their house...). It may seem like a large initial investment, but these things will compost...

Yup. When I first started AG I used 3 malts. Crisp MO, IREKS Pale Ale and Dingemans Pilsen. The IREKS and Dingemans produced nice clear beer, the Crisp MO produced hazy beer after hazy beer until the end of the sack. I avoided using Maris Otter full stop for ages after, have only just used...

You could always try hotbin composting, they're closed units, so no way in for the rodents. Supposed to be faster too.

I have the 500 micron mesh one from Get Er Brewed, and use it with pellets. Seems to be ok so far, but I do put a little extra in. Just chucking them in isn't an option for me using a plate chiller, that would be a complete disaster if I did, especially as the bazooka in the Brauheld is...

Ok, probably should have put this one in the above post.... Transferring the wort, via a bouncer filter. Needn't have bothered, filter wasn't needed. It did however extend the pipe nicely.... lol Sadly the wort had dropped to 32 degrees C by the time we got it's coat on... The yeast...

Finally finished and cleaned up, after the delay and fubar... ALMOST hit my target OG, I was 2 points short with 1.050 rather than 1.052. Given I got 15 litres into the FV though rather than 14, that's probably where those 2 points went to... lol I promised pics I believe, so on we got... So...

It's been a fun day so far.... Little ****oo with my wife plugging the bread maker into the same socket as my Klarstein was plugged into... I hadn't realised, heating the water up to mash, bread machine goes into bake mode, badumph, fuse trips (as it would....).... So, I wait until the bread...

My thinking is, it depends on the temperature you are going to whirlpool at and for how long. You need to sanitise the zest in some fashion in case there are wild yeasts/bacteria on it, so choices are boil it, or soak it in vodka. Boiling is simpler. If you are going to go with soaking it in...

Wasn't the Crisp Maris Otter by chance was it?

Yeah, doesn't surprise me that harder water made better beer, no need to add lots of salts to it. My understanding is that soft water is only really good for pale lagers. Hmmm, ok, surprised about the pH, as that is usually the big difference between dark beers and pale ones, the one that...

Assuming you are talking all grain, it sounds like your mash pH may be too high when making pale beers. Darker beers the mash pH will be lower from the dark malts than a pale beer, hence they're clearer. Try getting some test strips, and next time you brew a pale take a small sample whilst...

No probs, happy to help. I tend to make porters rather than stout, less roasty. I still get people turning their noses up at it, but that's ok as it's for me anyway.... :laugh8: I've not used flaked corn yet to be honest, kind of been avoiding it... Used oats in small quantities though...

20g of black malt weighed out:- and cold steeping (hopefully enough water to do the job) ready for a brew day tomorrow. Sure it's only 20g, and I could have just put it into the grist to mash... But the last time I made a beer with a similarly tiny amount in the mash I hated the flavour...

lol No worries, just be warned, if you get the same sort of Gazebo, you'll want a smaller one for autumn and winter use. This big one is lovely, plenty of room to brew in, plus when my parents came for a barbecue we sat under it to shelter from the sun (which given that my mum has already had...