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us05 never drops bright without fining. It clears up, but there is always an 'acceptable' haze.

I've got some of those from cream supplies. They are alright and the price was right too. However they do not really get much exposure to heat, never boiled in them. I've broke a 'proper job' one before just by rinsing it with warm water and dropping in the stir bar, though in defence of the...

The most horrific part of working professionally is the reality of sales. A lot of customers want rather predicable things ... like the best they can have for the lowest price they can get. The end consumer, the beer geek, the reviewer and so on is a tiny minority compared to the person who just...

What do you want to do? Jobs at a lot of breweries are a case of right place, right time. You've got to be willing to do all the rubbish jobs under adverse conditions for low pay. The industry can be quite exploitative in that regards, high staff turnover, but it isn't that far from working in...

Hop degradation is the same as with anything. Heat, moisture, oxygen, light, physically breaking them up and so on. If they are in sealed bags and an inert atmosphere keep them in the fridge or better freezer. It looks like everybody bitters with magnum because it is a high alpha, reasonably...

I've a S&R triple scale one at home which is completely adequate. I'm always within a point or two and that is fine. I like that you only need a little sample which fits home brewing volume perfectly. At work we've them in 10 degree intervals from 0 to 80, we need to know the significant...

Well, looks like you'll be kicking it west coast stylee.

What was the recipe? You made beer, just not the beer you wanted I guess!

This is a real how long is a piece of string question. When it comes to using acids in the brewery there is no substitute for a decent meter, but they are expensive, require calibration, correct storage, maintenance and eventual replacement. Because this works out quite expensive home brew...

I've a similar thing in FV at the minute. I was going to add the lacto culture first, followed by the kviek a day or two later, followed by a hop tea to halt/slow the lactic maybe on day three or four. I decided to pitch the lactic and the kviek together in the end. Reason being is I usually get...

Everybody will have covered this, but the idea is generally to carry as little rubbish as possible across at every step. If you can leave it in the mash tun, great, if you can leave it in the copper, great, if you can leave it in the fermenter great, if you can leave it in the conditioning tank...

It is! It was 25% rye, 25% wheat, 50% pilsner, mashed at 68C. OG 42, 4g/L citra whirlpooled for 30m. 6g/L citra dry hop. Fermented at 38C though the internal FV temperature would have been a few degrees higher. Turned the heating off at the end of day three, dry hopped warm and left it to cool...

This is me. Kind of weird seeing as the beer is otherwise a complete murk bomb, but it isn't the yeast.

What probiotics are you using? I started out trying those quest plantarum capsules. I bought 90 and tried to get two brews out of them. They worked, but very slowly as I suspected that they contain nowhere near the advertised number of viable cells. Say you want 10^7 cells per ml. They said they...

I'm probably going to brew my (don't know what to call it?) this weekend. I've had a few beers titled beer de garde or beer de saison from the kernel. People were like try this saison you'll like it to which I've had to say dude that isn't a saison because they have surprised me by being pretty...

@tonyhibbett in your opinion as it is a wine kit would you still rack following primary and secondary? I'm guessing oxygen pick up isn't as big of a deal with red wines? Also ferm temp, 23-25C?

I've had a good read online and apparently there are gross lees and fine lees. The gross lees are the fruit bits. The fine lees are the yeast sediment. Apparently leaving wine on the gross lees for longer than a week isn't recommended in all cases because the fruit begins to break down and decay...

Hello HBF. I have made cider, wine, mead, beer, yoghurt, sourdough and hot sauce over the years. In an attempt to get my girlfriend to show interest I've bought what seemed like quite a pricey wine kit. Previously I've made all sorts of wine, usually without a secondary unless carrying out...

Most people probably know this, but pallets are terrible to burn as a heat source. A little bit here and there is ok for fire lighting and such, but if you burn them regularly you'll figure it out the hard way. On a big open fire with a massive chimney sucking it away you'll not get big...

Either way we'll get phased out and eventually become dinosaurs to the next generations with outdated beliefs and behaviours which is the fate of pretty much everybody anyway. I went back and actually bothered to read the article and despite a brief mention of saving 11 million lives a year...