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I'm not a vegan so I can't really comment on what they'd think. I grew up in the countryside, my fathers side of the family are all farmers, we had chickens and a pig, my father was pretty brutal, wringing necks when needed and chucking dead pets in the bin without breaking stride. I'd probably...

My gf and I are both vegetarians. Not got a problem with meat eating or the choices of others. For me personally it is because of fairly horrific nature of industrial meat production which I don't need it to exist, so I made the choice for me, I'm not allergic to it or anything. Do have a...

Hello HBF. I'm planning a gose, well two if a split batch counts. My understanding is that historically they were low in strength, barely hopped, contained coriander, salt to taste (and to help preserve) and developed a slight tartness from lactic activity. Reading about more modern takes on the...

Isomerisation continues down to 79C. Hop stands at high temperatures have the potential to contribute significant bitterness depending on hop AA%, amount, time and temperature. So to answer .. negligible bitterness? Negligible, but not insignificant in a more traditional brew, definitely should...

Here in the city where I now live I drive like an absolute arse. If you asked me on a bad day I'd reply 60. Choose a lane. Stay in lane. Your problem. Thing is, when I'm somewhere unfamiliar, it is dark, raining, sun is in my eyes, not sure if a tight bend coming up is going to be as bad as it...

Dude this is potentially such a huge topic, but in terms of a working outline in order to give quick results. Total alkalinity is a convenient measure of your waters ability to buffer (resist) pH drop. pH drop is required in the mash to achieve an optimal range. Malt is more acidic than the...

First one looks like it has a male bullet nose fitting like you'd find on a propane regulator? Second one looks like it'd fit a co2 bottle. Regulators aren't required to fill sankey kegs or ecokegs.

Ideally you learn your system and learn how to scale recipes to your system. I can't say 'take 300kg of malt to produce a beer of 5%' because it is meaningless without knowing mash efficiencies, starting gravity, final gravity, attenuation and so on. This also applies to hopping. You want to be...

Short answer is no it isn't necessary. For home brewing I'd ferment out dry and prime to ensure consistency. When you brew professionally time is a luxury. Plant doesn't pay for itself sat idle. You also brew the same or similar things following an identical process week in week out. As a...

Irrespective of refractometers plato isn't far off brix, nominally the same to 3 significant figures and are pretty much interchangeable. Brix is the strength of sugar in solution as mass. 1 brix = 1 g in 100g solution which is handy to know if you didn't. Both are pretty much x4 anyway to put...

I did 6 kegs in 3 weeks for a garden party. 60L batch every weekend as a split, dry hopped wheat and saison off one, fig stout and strawberry milk stout off another, brut ipa and regular 'session' ipa with the third. Brew sunday, pitch, raise temperature on thursday, cold crash saturday and keg...

It depends. Yeast loses viability under less than optimal storage conditions. Maybe the kit has sat on a warm shelf for a year or more. Even dry yeast likes being in the fridge and loses viability over time. The variety might be pretty rubbish. A lot of problems can be eliminated by pitching a...

Dude .. Beer made correctly is pretty resilient. What causes the most problems is making it improperly, infrequently used equipment and long shelf lives. It is pretty much impossible to make things sterile, so you make them as sanitary as you need to meet the anticipated shelf life. Yeah it...

Dried. Pros. Cheaper. Easier to store/transport. Widely available. Cons. Limited variety. Liquid. Pros. The almost infinite world of yeast at your fingertips. Cons. More expensive. More difficult to store/transport. Not as widely available. It is horses for courses. Dry is way easier and...

Windsor can't ferment maltotriose. This might make up 20% of your wort. Expect attenuation in the region of 70%-75%. Use this yeast pretty often and rarely find otherwise. Would expect your beer to be done at 19-20, especially with it being a dark beer. In terms of profile it is an...

As a rule anything aromatic and delicate is best added as late in the process as possible. Anything expensive is also best added once you've had the majority of losses. In the boil not only will you volatilise a lot of the aroma, you'll have losses to hops, trub, pipework, co2 during...

Lets say you get 100w per square meter and have a 3kW element for hot liquor and boiling which aren't run together. You'd want 30 square meters of panel off grid + a bit extra for pumps, lights etc. Rapid electric water heating is pretty brutal for solar. It doesn't show a good return on...

Hello HBF. Has anybody used this yeast? I ask because I'm having very slow activity now I'm at a 'normal' terminal gravity compared to what was very aggressive activity at the start. I did a two stage prop/starter from 1 vial for 60L using 3L of fresh wort @ 23C for 24 hours each time and...

Brewed twice with banana. Both times kind of knew that the yeast view them as a lot of sugar. Both times brewed high gravity high temperature beers which threw a bunch of fusel alcohols. Ended up with boozy, thick heady ester bombs with a hint of banana way back in the distance which the...

I use a chest freezer with a greenhouse heater for fermentation and it'll hold 37C without a bother, 40+ is a bit more unstable, but 42 or so a-ok.