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I remember an article years back on a similar vein in that people didn't like mobile masts being put on school roofs, the end result was that because the masts were nearer the phones they actually put out lower power radiation than if the masts were further away. Sadly most people just jump to...

Never used them but if you're dry hopping then your beer is mostly fermented. As long as the bags are clean you're unlikely to infect your beer (due to the presence of alcohol, boil hops and the low pH), and the dry hops will help prevent anything nasty growing. If you were particularly...

So last weekend I tried to remake the ESB I made previously, but scaled up for a keg. I also tried reusing some dry hop in the boil, but think I c*cked up the amounts as I added approx 100g of mosaic and citra instead of 75g fuggles. To counter this I shortened the boil a bit but having run the...

It helps if you're not a massive ***** like me and forget which way to loosen a bolt. I fought with one of my gas posts for 5 mins before I figured that one out...

Looks like a good setup ColinGee, have you considered adding a dip tube to the back of the tap so that you're drawing fluid from the bottom of the vessel? A couple of elbow pieces would let you use the Bazooka tube as well.

Mind me asking what your setup looks like? Where do you put the temperature probe, in the top or bottom of the boiler? Or somewhere in the pump loop?

Thanks for posting the thread, I'd definitely be interested in buying some malt. At a stretch I might be able to store a few sacks but I don't really have the space to take delivery of a whole pallet.

I I saw the blue and purple PRVs and wondered if they were any good. Has anyone actually tried them? £30 for a blowtie isn't bad, but cheaper is cheaper...

Totally agree with this, you do not want to breathe in more CO2 than usual. The good news is that unlike for most other gases the human body has evolved to be full of CO2 receptors. Those are what causes the 'burning' lung sensation if you hold your breath, or if you burp CO2 up your nose after...

Most ester production is done in the yeast growth phase, which I think often is complete after the first 3-4 days. It's semantics isn't it? Some would argue unless you make a lager with lager yeast then it's not lager, and others that if you can make a beer that approximates a lager by other...

I've made a vague rule for myself this year that I won't purchase any beers for personal consumption from the supermarket. The only commercial beers I've had so far have been a few Hazy Jane's I had left over from Christmas. I'm willing to concede that I won't make it through the year with a...

If you're making basic bitter then maybe it's not worth it, but if you enjoy brewing and make expensive hoppy beers then it's more than cost effective, just so long as you don't go buying a 3 vessel system off the bat...

Worth a shot, thanks!

9.5 litres of Bitter 9.5 litres of NEIPA 15 litres of Lager Total: 4,073

Exactly, just give it a swirl to get some yeast back in suspension in case it had all settled out.

You said it was in the fridge, what temp has it been fermenting at? If it's been cold you might have to wait a while longer for it to finish. Looks like it's made decent progress from your OG, maybe rouse it a bit and warm it up to help it finish?

Fascinating process, I kept the last 2 dry hops I did by tipping my bags out into a Tupperware container and bunging it in the freezer. Was going to try bittering something with them. Any tips on how much to use compared to normal?

Managed to get my hands on some new equipment a few weeks back so had my first brew day on my new setup. Made a *******ised clone of one of Brewdogs kellerbiers, from pilsner malt and mandarina bavaria hops (courtesy of @fury_tea). I'm 'no chilling' the wort in a corny keg and hoping to...

Smash brewers unite! My first beer (went straight in for all grain) was a Maris Otter - Mosaic SMaSH. Not my best work but given it was my first ever beer I was pretty impressed with it. I should try it again just to see how my technique has improved since then.

Pretty much. 10-20% oats or oat malt is fairly typical. Some people swear that adding a dry hop at 'high krausen' or at the peak of active fermenting aids flavour development and improves haze. Yes and no, not essential but again some people swear by their specific chloride to approve ratio, it...