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It's a Rosehip Saison. My local brew shop sells a selection of ingredients measured out for recipes. It comes with m27 Belgian yeast that's best at 26°C. The usual temperature in my flat is a fairly consistent 18°C so a bit low. I'm hoping that insulating it will keep in enough warmth...

I got 1015 before the boil :/ But I realised I'd not given the bag a proper squeeze before rinsing the grains. So I did that just before the boil (though I didn't take another gravity reading after I'd done that). Also I thought I had far too much wort so I extended the boil to 90 minutes (I...

So having boiled and chilled and added to my fermenter, the OG is pretty much as expected, so maybe I misunderstood the guidance the recipe was giving me?! (I do seem to have got my thermometer stuck at 50°C. Not sure how that happened!)

Paranoid I've made a hash of this! My recipe says the post sparge wort should be 1035, except it's only about 1015. I'm going for it anyway (I've not got much choice really). Oh dear.. It's heating up ready for the boil now.

Today is the day! ("training day" at work, which was a presentation for an hour then going home. Since I'm still getting paid, does this make me a professional brewer?!) My FV and associated bits are sitting in VWP, I heated my mashing water to 75ºC, put the grains in my bag and now it's...

I have neither a garage nor a fridge big enough to fit anything approaching a full batch in! I'm tempted to try and build a slightly insulated wooden box outside for the summer or something, or is consistency important for the cold storage? Or I could just not care about cloudy beer!

For what it's worth (and I can offer no help or advice), but it's not at a silly question at all!

I'll try my best. Though I might not have enough hands. That's an interesting idea. I'll consider that further along the line if my temperature drops too much.

Thanks for all the tips. Probably going to do a dunk sparge. Sounds easier. Original plan was to do this today but we went out for lunch instead and decided not to try and rush it this afternoon.

Thanks! My recipe says sparge with ten litres of water, so if I was using your method I'd dunk it in five litres of the hot water for 20 minutes or so, squeeze the grain bag, tip that water into the boiling pot, then do the same with another five litres? Sorry for the perhaps obvious questions!

Thanks everyone! Interesting, I hadn't thought about that but it makes perfect sense, once the heating element has cooled below the temperature of the mash. I love how much brewing brings back dormant memories of GCSE science. Interesting, thanks. Almost like a second mashing then?

So, I've bottled my first extract kit beer and I'm preparing to jump in at the deep end now. I've got myself an 11l all grain kit (all the ingredients measured out for a rosehip saison). I've got myself a big grain bag and a 20l pot. I have a very small kitchen, so I've not got room for a...

I have a full bottle tree! I was about to buy virgin bottles from the shop I bought everything else from but they only had 330ml in stock. I thought about going to my local pub asking to raid their recycling bin, but I found one of my neighbours had left a box full of identical empty 500ml...

Hello, I'm Jack. New to homebrewing (I've got my first batch from a Brupaks kit - the Dusseldorf Alt - slowly fermenting in the other room). Next plan is jumping in fairly deep with a ready made all grain recipe pack from my local brew shop. I'll be brewing in 10 litre or so batches (I've got 15...