Search results

last night I put the starter in the fridge, it had had 48 hours in the airing cupboard where the temp is most stable and I shook it half a dozen times during fermentation, it was cloudy when it went in and had a nice layer of yeast on the base. So just now about 15 hours later I took it out, it...

Nice one, thanks again, I have all the bits for a stir plate came today as it happens, little time waster for tomorrow! I have a 2l flask from my first disaster with liquid yeast but I'm a great deal more to grips with brewing nowadays so it's time to get back in the driving seat.

Thanks for the explanation and I'm probably going to cold crash it now, but see in that spoiler though, it says shaken starters produce 0.67 billion cells per gram, so am I right in thinking 2l should make 134 billion, plus the original 74 billion viable cells in the pack = 208, then when I...

I hadn't considered that to be fair, and I do want to save some back for a future starter so it probably warrants the cold crash in that case. Reading the link you posted (very interesting, thanks) I'm now thinking it might be better to pitch the lower end anyway. I'm allowing myself to be...

Ta both of you, I thought the pitch rate seemed extremely high you've kind of confirmed what I thought, i pitched it last night and it's go going fine, it had a good shake this morning and it'll be getting a good few more when I pass. Now, is chill, decant, add more wort desirable, or...

Hi all, I'm planning brewing a big big beer at the weekend and I'm using liquid yeast for the first time (well, second, the actual first time 9 months was a disaster that stalled 2/3 of the way finished) I've got myself a fresh pack of wyeast Belgian abbaye II with a manufacture date of 5th...

I got a 33l aluminium pot and lid in my Chinese supermarket/cash and carry for about 40 pound, it's very heavy duty and on the gas hob wok burner I can raise the temp 1 degree every 45-50 seconds, so it takes about 20 minutes to raise 50 degree tapwater to sparge temperature, I think the burner...

Hi and welcome 1. I'd be changing the yeast if it's ood next month, I'd go for CML American ale yeast and you could if you wanted get some extra hops while you're ordering, they do as little as 25grams and no extra postage. Yeast is peanuts prices too. 2. Ditch it you tight arse! It's 5 years...

Threw a duvet over a biab on the stovetop, hadn't turned off the flame. Thank Christ it was a large pot on a low light or else that would have been the end of our kitchen and my homebrewing career :-?

Agreed, averaging 90% brewhouse on the gf using their malts. Everything is milled to order in the byo recipe kits too.

Actually I do have something to complain about dry January, 40 pints less space in the garage to bottle beer in February :sulk:

Planning a Rochefort 10 clone for next weekend and so ordering today so I can get the yeast stepped up 6kg weyerman Bohemian Pilsner 1kg weyerman Caramunich 1kg torrified wheat 1 liquid Belgian abbey II yeast No hops I've got what I need in the freezer, and I'm making my own candy sugar...

I'm doing dry January but I'm not moaning or preaching about it, come to think of it neither is anyone I know on social media who's doing it and there's a fair few of them. It's not unpleasant, it is a good way to lose a few pounds after the excess of winter and Christmas though, not to mention...

Brewdog Nanny State, it's going to be a long month this.

Result then! Well done on your beer of the month too, that confirms your friends and family weren't just blowing smoke up your arse :lol: saved your recipe for doing a batch for the summer BBQ season :thumb:

Using the GF I have my sparge water run from my HLT outlet through a silicone hose onto the top plate, I can throttle the valve back to change the flow rate and aim for about a centimetre of liquor sitting on the grain. You're right in as much as it'll flow as fast as the grain let's it, but it...

Merry Christmas everyone! My brewing has come on in leaps and bounds thanks to all of the brilliant advice shared on here, thank you and have a beery great day tomorrow :cheers:

I know, I use brewers friend and just punch the numbers in as I go but it surprises me too. Of the five brews that I've tracked the measurements I've had 91, 90, 72, 95, and 89. There was a lot of extract in the 95 so discount that, and 72 I lost a lot of liquor to grain and even more to hops...

Well took a reading on this earlier and pleased to say it's dropped to 1.014 in 5 days, bang on target which surprised me a little because most every brew I've done has finished a little higher than planned so I'm very happy with that, 81% attenuation isn't what I'm used to. Gave it a little...

Bottle of my centennial brown Ale from the recipe on here, lovely drop. Bottle of my zeitgeist clone which has got better with age, and a couple of bottles of my failed proper job clone, no overt hop flavour unlike the real thing, but it's turned out into a lovely English style pale ale which is...