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Seems pretty straightforward to me. You can set the temperature of the heating element by pressing two buttons and then using + or - to pick. When boiling common sense might suggest using 100C as the setting, under real use it'll keep switching on or off just about at the point of coming to the...

Your choice. I've only had one random infection and it wasn't a good one. Kind of musty, dusty with hints of sick. The chance of getting a good infection by accident is slim. You shouldn't need three weeks for primary fermentation, that length of time is indicative of wrong pitch rate or wrong...

Big breweries will mill grain to flour. They filter the mash.

I've been to two nearby and we had a brief market stall setup as one which closed after a year. While I loved a chat and would buy everything that made sense to buy that I needed (dry yeast, air lock, bungs) I always thought they failed to capture the people who want to spend serious money, they...

Hilariously off topic, but if it helps ... ATP detection is pretty snazzy and commonplace in breweries with SALSA accreditation as part of HACCP. You swab an area, place it in a luminosity reader and within a few minutes it'll give you an indication of how many living things are on that...

I was going to build a 100l kit and settled on 50l. Wasn't a big difference in price, just a few quid on each vessel, pumps, heat exchanger, fittings, valves etc all the same. Very content doing 25l batches on it? Results in an easier brew day for sure. Wouldn't want smaller as boil volumes are...

I'm sorry if this is long winded. I don't want to be a pretentious git, but in the interest of teaching a man to fish and giving the benefit of experience I'm going to waffle ... sorry! Yeast slurry depending on thickness can quite happily be estimated at 1-3 billion cells per ml. Years of...

... cask washing ... Half the battle is getting them back in good time corked and pegged. As a small brewery you'll be in good steed to do so! When they are very fresh and not infested with flies they only take a minute or two. I (used to ha ha ha) remove the furniture, clean the labels and...

I was about the be an all grain snob until I saw they are a tenner. A tenner! I mean .. You'd probably get change out of four quid in grain and you'd not be pushing the boat out with hops and yeast, but yeah ... wow a tenner!

The more I have to bottle the less I home brew. Caused a hiatus in the hobby on more than one occasion over the years. Sacked it off almost entirely now luckily. I used to prepare one bucket of knock off oxyclean, one of water and finally one of sanitiser. Soak in the oxyclean, finger in the...

It isn't anything like what I do, but I love to see what other people do! Pretty much 150-200ppm chloride for mouthfeel and sweetness. Sulphate leave it as it comes out of the tap unless it is under 80ppm. rA yes 0-10ppm. Depending on hops 6-10g/L split across flame out and whirlpool additions...

I mostly followed the instructions. For ease I didn't use my fermentation chamber, just insulation, especially considering the time of the year. It took about a week to reach .0098, racked to secondary, left for another week, .0095, stabilised, fined, racked to a bottling bucket. It threw...

Also was going to say the aciduated malt was just for the sake of it. I don't believe it adds much complexity, flavour or performs any magic. It was entirely just to ensure pre acidification and correct mash pH because of the light grist and low salts in the mash, but a level spoon of lactic...

Currently the 'hip' thing to do is make a quick sour and then blend it with stupid amounts of fruit concentrate and/or puree prior to pack. I've settled on 100-150g/L depending on how punchy the fruits are and if they are washy/subtle fruits use one third concentrate. Prior to ferm it was 3.47...

hey hey! I used sacc trois for the ferment. It didn't get crazy low, like 1.008 or thereabout. It took a little longer to sour than planned, I let it ride about another 12 hours in the end? They never taste as sour when done as they seem up front. I didn't hop it on the boil, but made a starter...

Having to factor things in just shows how unworkable and relatively pointless having a level like zero would be. It'd always have to contain a bunch of factors to make it actually make any sense. Zero means zero, except for alcohol from food consumption, natural variation, medicine and tinctures...

Some people will ignore the law. Others will chance it and others will abstain completely if driving. The amount of people who will chance it depends on the perceived risk. If you make the limit 0 or what is perceived to be really low then less people will risk it. If you make it low enough that...

I agree with others. Use two gas disconnects on this keg until it is empty and then look at changing the post. If you think you'll get heavily into kegs I'd advise having spares of everything on hand. Spares are quite cheap from china on ebay and if they are truly spares you can order them and...

You can do full boil mashes if you want? No body is going to stop you. These things are often about what pushes the overall outcome in what direction. The enzymes present will be more dilute and rapidly exposed to hot water. if this water is over conversion temperature they will quickly denature...

I home brewed this thursday before last. It went into keg last weekend and I'll tap it ... I don't know, probably by next weekend as I've people staying over. It is very pale and it has what I would consider a lot of oats. The sample I tried when kegging was very pleasant with a little hop burn...