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Hi. What are you using to sanitise? and in what concentration?

Good luck with your latest brew. Let us know how it goes :smile:

What's your water like, hard or soft? My water is all rain water and is very soft. Without any salt adjustment, a typical pale ale grist would leave me in the pH region of 5.7-5.8 I read with interest this experiment today...

£22 now for 5kg with free next day delivery. http://www.ebay.co.uk/itm/5KG-Sodium-Percarbonate-Pure-Coated-Oxygen-Cleaner-Bleach-FREE-NEXT-DAY-P-P-/321672010213?hash=item4ae52559e5:g:ZVkAAOSwBLlU4xdM I've purchased this before. I'm never quite sure what is in the stuff used for washing...

Hi. What temperature do you aerate your wort before pitching your yeast? Hops do fade over time and it is best to drink fresh but you should still get plenty of hop character 3 months or more after you've brewed. As you rightly say, commercial brewers do it. I just bought a case of Crafty...

Thanks Steve. I don't think it is HSA malt oxidation, I don't really get the wet cardboard aroma. It's just rotten stale beer I get. The beers I get this with all have hop content between 100-300g. I brew excellent lagers with the same equipment. Now the only difference between the two is...

Well, since my last post on this thread I have brewed twice. A Schneider Weisse clone which was perfect and another hoppy pale ale (Mysterios SNPA from Malt Miller). Once again, I got the stale/veg flavour. I'm sensitive to it now so can detect it really early on. I knew this brew was wrong...

MyQul is correct. Nitrogen is used so it can be dispensed at high pressure through a special tap that creates the creamy head. Nitrogen has low solubility in water/beer unlike CO2 so keeps the carbonation low.

The phenol compounds in beer are highly reactive with chlorine to form chlorinated phenols like TCP. The flavour threshold of TCP is extremely low so you don't need much chlorine to taint a brew.

No, once diluted it dissociates into vinegar and oxygen so you need to use it within a day or so. But you only need 3ml per litre so it lasts a while. [Apologies to the OP for going off topic!] And top tip Pawlo on the importance of keeping your brew space clean :thumb:

I have the same doubts about starsan as Fil so switched to PAA for a while. You can buy it in 1L sizes here: http://www.bonnymans.co.uk/products/product.php?categoryID=1414&productID=6255

If its cooling your fermentation down then stick it in a big bucket full of water as myqul suggested or better still invest in a brewfridge.

Sorry, I might I've misunderstood. Are you talking about chilling your wort before putting yeast in or cooling your fermenter? The immersion cooler above is for chilling the wort. You wouldnt want to put this in your fermenter! You will almost certainly infect your brew.

Sure you can. Copper wont react with your wort at all. 8mm will be ok but 10mm would be better. Put a couple of elbows on and tap connectors then clip on your hose. You could put something like this together for around £20.

Built this today. Looking forward to strapping this to my immersion chiller and trying it out. Should hopefully chill the wort a lot faster whilst also whirlpooling out the cr@p etc. I got the idea from http://www.mrmalty.com/chiller.php Does anyone have any recommendation for a suitable...

Sorry, yes I had been aerating (with pure O2) at around 30C then pitching yeast (which refers to the OPs point "..unless you do something really silly"!) There are lots of articles and forum discussions around the world regarding 'hot side aeration' with many considering this to be a myth...

I think it's logical to assume that oxygen exposure will be detrimental to beer. However, for most, the oxygen is introduced at bottling so the amount of oxygen absorbed plus the storage temperature and time to drink means that most won't notice any off flavours. I'm working in a theory at the...

Thanks Rob. Yes, DMS was my first crusade (90 minute boils, lid off)! Followed by extreme sanitation (bake/boil/caustic/PAA acid). None of the common off flavours seem to apply. I wouldn't even say it was reminiscent of wet cardboard either.

Thanks for the rapid response :) Yes, the FV was put in the brew fridge and cooled over 12 hours down to 19C. I really do hope it is oxidation, at least I have control over that and can do something about it. I just don't know if I'm clutching at straws in desperation. The logical part of me...

I have had a long standing and persistent off flavour that I just can't seem to evade. I am well read in homebrewing and my technique is good. But I still get this flavour/aroma in approx 50% of the brews I make. I could really do with some opinions on this on what to try next!! OK...