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Yes it does need a couple of weeks (you can get away with 1 sometimes) in the warm in order for the bottles to carbonate, if you go straight to cold the yeast goes to sleep and no fizz :-(

I agree it's not going to be a like for like comparison at all but that doesn't render it completely useless, the interest for me is that there are arguments within the Swiss example that can be used for either standpoint the article title implies a pro exit view but actually it goes on to quote...

I found this article quite interesting as an example of a country that exists outside the EU seems a reasonably balanced appraisal of some of the pros and cons to me http://www.bbc.co.uk/news/uk-politics-eu-referendum-35615604

Hoping to brew this tonight as 1 final addition to the lineup for my birthday beerfest at the end of March! Its definitely one for the hop heads and is an evolution of my Ghost Ship based recipe but with added Centennial to crank it up a notch or 2 and a bit more wheat to hopefully keep it nice...

Just had a cheeky sample of the Wakatu Pale and its very nice, there is a nice lime character to it but not in the smash your face off way you might expect from some citrus hops in that quantity!*Zesty and refreshing which is very promising after just 10 days in the bucket....

I agree the current solution is a bit of a bodge but its the best I can come up with at the moment! As far as the sensor placement is concerned my thinking is this: >If the probe is measuring air temp when the heater comes on (at least with my setup) the temp tends to overshoot the target...

Yeah this stuff seems pretty relentless, it's chucking yeast out through the blow off tube now and doesn't seem to be slowing down. It's definitely the most active strain I have used so far!

It's nearly burst out! Interestingly the yeast has done a sort of double rise the initial krausen was pretty standard at about 1.5 inches (where the krausen ring is) but it has now foamed up again and is nearly touching the lid.

Having a few sneaky samples while checking SGs for these 3 brews and they are coming along nicely :thumb: Cardinal - definite fresh fruit flavour coming through as per the description a bit of apple and strawberry but quite mellow for this early on, could have a real humdinger with this one...

Well that all sounds good to me looking forward to seeing how it compares to the beer I have done with the fullers yeast as well

Better safe than sorry I suppose, how did you find the yeast otherwise?

Safely in the FV with a blow off tube set up ready for the explosive krausen I have been warned about with this yeast (wyeast west yorkshire). I got 24L and the OG was higher than expected at 1.044 so efficiency was up again to 77%, I stirred the mash at 15m intervals this time which seems to be...

Oops how did I manage that, started the brew without realising I dont actually have an FV free at the moment to put it in. Time to transfer some beer me thinks.....:doh:

Getting on a bitter today based loosely on TT Boltmaker, its a bit different to the GW version of the recipe but I found this video on another forum that mentions amber malt and Styrian Savinjski so thats what I'm using! Bit heavier hopped at the end mainly so I can finish off the Savinjski I...

Yep Yep Yep!

Go on then! 1.054 - 1.012 Firebox Stout :mrgreen:

To your total water volume (mash and sparge water) before you have done anything else

Wow that water is double b*stard hard! :evil: I have recently been experimenting with water treatment myself so I am far from expert but I would advise the following: The campden tablet is to dechlorinate the water which is worth doing regardless, boiling can drive off free chlorine but not...

At that strength I would try and leave it a bit longer if possible but its a good idea to sample at the various stages of conditioning as well to get an idea of how the beer develops.

Depends what you are brewing but I think generally most people stick to 2 weeks to carb up in the warm followed by 2 weeks cool/cold conditioning as a minimum. That said a lot of AG beers are pretty drinkable as soon as they are carbonated, wheat beer I have found is fine to drink very young and...