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Looks delicious! And I now need to start cloning Tim Taylor myself now that they're on the boycott list due to the part they played in the Small Brewers Relief changes recently.

This was a bit like me on my last brewday a week ago. 1.5" triclamp butterfly tap fully open when I disconnected the cam lock. Must have lost a good three pints all over the floor (and myself).

I actually got this (smell) from Lallemand Voss but it cleaned right up with just a couple of weeks bottle conditioning. I was very concerned on bottling say though. It smelt like yeast autolysis. If you bottle it's not an issue, but if you want to go into keg and into a glass in a couple of...

Very good point! I have however just placed an order for four - Tormodgarden, Lida, Stranda, Oslo and I cannot wait to try them. Like you say, I am sure they will keep well in the freezer. I also think will be genetically resilient when it comes to harvesting and repitching.

I see this blend contains bacteria. Do you tend to go more traditional and encourage the sourness by under-hopping, or do you just replace your normal yeast for a given style with Hornindal?

Nice one, that's really helpful, thanks. I have just looked at the Yeaster Bunny and it's great that all theirs seem to be dried, makes things so much easier. Tempted to order one of each in stock and brew some big batches (60L or so) and three different 20l batches at brewery temp (high 20s on...

I think this is a really good idea. I have been getting a lot of acetic/white grape skin (without astringency) tang with Lallemand Voss, and the body thinned right out of my American Amber such that it took a LOT of bottle conditioning time for it to return to close to normality. I hadn't...

I'm absolutely hooked on Lars Marius Garshol's incredible Historical Brewing Techniques: The Lost Art of Farmhouse Brewing and I'm now desperate to get my hands on some real kveik yeast, having played around with Lallemand Voss for a few months now. I haven't seen so much about this recently but...

You lose far more throughout the process than you would ever expect, although I must say it does seem like a high amount of loss. You would expect to lose 10-15% per hour to evaporation depending on the vigour of your boil, and this is a 70 min boil. Let's be conservative throughout and say...

Love an American wheat. Wife and I did a version of James Morton's 'Brew' recipe with Lallemand Voss. Turned out looking like this, and it's probably the best beer we have brewed with this yeast.

Inkbird ITC-308 and it has worked a charm for over three years now. Probably left 35 batches, or over 1000 pints of beers, under its watchful eye!

Will do, cheers!

Sounds it! Fortunately I only need to drill 200mm holes in MDF-like pro-board and cut the rest with tin snips, it took around half an hour for my fan vent (attached). I know the pain of coring through brick from doing the groundwork for the brewery and trying to get the waste water into the...

Good question; I thought the Brewbuilder ones came with thermowells but I am not sure that they do. Probably halfway up the side and insulated. Does that sound sensible?

I think the Powrmatic is an inverter system... I just keep gravitating back to it!

Perfect, cheers!

I like those numbers; I will definitely investigate since I will need some form of winter heating anyway to guarantee that things won't freeze.

They look like a good idea, though I'm going with conicals so a bit tougher. What I could do is make a cylinder of insulation and put a mini tube heater between the legs, heating it in a similar way.

Amazing, thanks. I had vaguely heard of such a system (I think Mark alludes to it on his Brewbuilder website) but never seen a description of it in practice. Based on all this excellent thread advice, I think my best course of action is: - get UV film fitted, hopefully this will take summer...

Very interesting indeed. I would love to see photos of your setup in due course! I'm not familiar with Maxi chillers at all. So, to get this straight, you have a plastic mash tun which you keep topped up with water at room temperature. In that are the submersible pumps you need to feed the Maxi...