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If the wort is made by local boiling it then waiting a few hours for it to cool is no problem. But if using tap water then there is a trade off, the wort may have things in it which can start eating the food before you get the yeast into it, so you want to put yeast in at the earliest...

I think you have made a very good start, each brew will improve as you learn from mistakes, but better if you can learn from other peoples mistakes so I will list my early mistakes so you don't need to make them. 1) Kits use tap water, so they need to make alcohol quickly so nothing else gets...

Down to just a couple of brews a year, have to live with mother at moment so brewing on hold until I return home.

I moved from kitchen to garage and at same time got an old fridge/freezer. My idea was to just use heating, garage should be cooler than kitchen so this seemed logical, however the fridge/freezer is very well insulated, and if the garage is over 10°C then the heat from fermenting is too much...

I use Hatherwood from Lidi when I run out, however I have a kit of Cider which says something like 48 hours to make, in fact forgot all about it until this post, I found little tongue is cheek as to 48 hours, it continues to ferment well after that point, however it get drier and drier as it...

I started using an old fridge/freezer at first not plugged in, I expected to only need heating and was going to use it as an insulated box, however I found the start of each brew would cause the temperature to exceed the setting as soon as garage reached 12 degrees, I had thought I would be OK...

Now you have me scratching my head trying to work out how you controlled the head absorbed by a frozen coke bottle with a STC-1000? At the moment I have a working brew freezer, however it is faulty and at some point it will fail, I have a chest freezer at the moment used as a normal freezer, but...

It was a Lager kit, likely Geordie as they were sold cheap by Morrisons, but not the kits fault, I had read about Lager and how it had to be brewed at a low temperature, did two kits, one as instructions which to be fair was not too bad, and other using a Lager yeast and low temperature not...

Personally I don't think there is a need to keep to one set temperature, unless you want to experiment, and as a hobby rather than just making cheap beer, most want to experiment. Unless you hold the temperature steady, when you try something new, you simply don't know if it was temperature or...

I tried bottles of ice to cool a room, useless, however it did remove a load of moisture. Had to empty tray three times in as many hours, using a frozen bottle may cool down the brew, but it could also make it rather wet. With loads of spare freezer space, I have three freezers running, freezing...

Good quality fridge/freezers have valves so fridge and freezer is independently controlled, in the main these will not start cooling fridge until the freezer is down to set temperature. Cheaper ones simply give a proportion to fridge and freezer and control on freezer temperature and the fridge...

I can only say how I have found my controllers. I ended up with an old fridge/freezer which has an insulation problem so can't be used below freezing as ice builds up. So experiment I found fridge does not start to cool until freezer at -18 so fridge is nothing more than insulated box, on...

So I want to do an experiment with sugar, when I made prohibition kits, the method was loads of sugar, let it ferment, add charcoal to remove off taste, then add flavour, so what will happen if with a kit beer, the sugar is brewed independent of the wort and given charcoal treatment and then...

Shelf appeal, I worked for a firm making smelly things for the loo, there was no real reason why they should not be symmetrical however some one in a design office decided they were not to be symmetrical and we had to use bowl feeders and complex systems to ensure every one was right way around...

I actually used an old body warmer the air lock sticking out of the neck, it did work, however one needed to be monitoring the temperature, this is the problem be it bottles of ice or cloth and fans although you can cool you need to monitor the temperature, I suppose the Inkbird could control...

One can cool down better when water evaporates, there is not enough surface area on the bath water, drape a wet towel over the fermenter and there is far more water evaporating then in the bath, have the towel draped in water so capillary action draws water up the towel and it will cool...

When I started I would leave it a month and hope, then I fitted a airlock, however I had to use an electrical stuffing gland to get it air tight enough to be sure it had finished, so started with the hydrometer, this however is also not 100% as different brews finish at different readings, so I...

I found temperature can be a little off putting, I started with a stick on temperature strip, at 16°C no activity but at 18°C it was going fine, however as time went on it seemed to stop before it was complete, as I moved to using a thermostat with digital read out I realised that the...

I got an induction hob from Lidi and noted there was a weight limit, can't remember exactly what the limit was, but in real terms a lot less than the pot you show even half full.

Too late any damage is now done, however often if it's not to your taste leaving it for a time and then it seems to improve, I am drinking beer made June 2016 at the moment, may be that's a little too long to leave it, but leaving it does help. However some times the pressure does build up...