Search results

I pitched at 21°, and left it overnight in the bath of water that was at 18°. Pretty much exactly what the pack said. I stirred it up yesterday but didn't get the chance to check it this morning. The yeast was well in date. The recipe is adapted from James Morton's book, plus a bit of...

I've got a bottle of Fuller's 2011 Vintage bought as a present at the time that they're selling for £60. I wouldn't be surprised if they just list previous vintages at a high price just to convince people that paying £6 for that year's vintage would be a worthwhile investment.

Aaaaand it doesn't seem to be doing anything at all, after nearly 48 hours. Which is annoying. I didn't make a starter (I just forgot. I'm out of practice!), but I'm only making about 13 litres so I thought i'd be able to get away with it. Hopefully it's just waking up slowly?!

I'be been meaning to do this for ages, but I finally brewed a Belgian dubbel. I've gone for simplicity rather than a complex grain bill, and home made Candi syrup that's been sitting in a bottle for nearly two months. 2.2kg lager malt 0.28kg malted wheat 0.28kg Caramunich 500ml dark Candi...

I made an IPA with simcoe, centennial and cascade, and it's pretty tasty. It's benefited from a few months in the bottle (i didn't dry hop, I regretted it at first but given how it's aged it might have lost all of effects of dry hopping by now anyway. I used WL500, and a bit of aromatic malt...

Sounds like another Brewstore customer there. I made the NZ Helix as my second all grain and it turned out well. Though I opened the last few bottles recently and they'd turned into gushers so had obviously been infected with something or other. I'd recommend quickly moving on to...

I just stuck it over, pretty tightly (though not so it was too squashed against the FV). I was assuming it'd be a degree or two out and I'd have to compensate, but it's not. I'd recommend taking your own measurements to see how it works in your setup though, just to be sure. Also I wrap mine in...

I use a washing up sponge (it's a use for the pack of ones that aren't suitable for non stick pans!) and it works really well. Last time I took a gravity reading I stuck my digital thermometer in the fermenting beer and it read exactly the same as my inkbird. I'd done a similar thing before...

I use a 25W heat belt wrapped near the bottom, inkbird temperature probe taped to the side with a couple of bits of cardboard to insulate, near the top of the wort and all covered in a blanket to keep the electricity bills down. I took a temperature reading from the middle of the wort when I did...

Thanks. I suppose worst case scenario is I just have bulk aged saison, which is no bad thing.

I've got a vial of Yeast Bay Brussels Brett blend that expired in the middle of August. I'm about to get myself an 11l glass carbouy solely for Brett/sours. I want to make a saison (I'm getting a heat belt and an Inkbird for some temperature control), and add the Brett for secondary...

What I'd do is get the kit for a very cheap BIAB setup and do a few brews with that. Then see how you get on with all grain before spending the big money. That way if you enjoy it then you can get the £600 piece of kit if you fancy it/can afford it. Unless you're made of money it'd be awful...

Thanks. I've done some more reading and a few people have reported it starting quickly, slowing down but eventually getting there. I suppose I'll have to wait before getting on with my next brew! (Or perhaps this is an excuse to get another FV with airlock...).

So this has been fermenting for about ten days and has come down to 1024, from 1069. Higher OG and lower volume than anticipated. Volume is one thing I'm not good with, but mostly because I wing it (and my note taking has gone downhill since I lost my note book). The gravity hasn't dropped in...

You're essentially asking if yeast tastes yeasty there.

Surely a too high mash temperature would just lead to less fermentable sugar so a higher final gravity, but it would be fully fermented? Just sweeter than if you'd mashed lower.

I just tipped carefully when transferring the wort to the FV. I probably lost a couple of pints because of it. If I'd seen this post before doing that I'd have just tipped the lot in probably!

Pellets, sadly (if leaf is your thing). I got them from Brewstore, my local. They deliver too. With them you just get what they've got in terms of leaf or pellet.

I've upped the bitterness by putting 10g FWH, and I'm going to put in 7g at 20, 15, 10 and 5 minutes (I read someone else said they do that, so I might give it a go!). Plus 15g once it cools below 79º. I got pellet hops so I'm not bothering with bags, meaning I can do more additions.

I haven't done yet, but I might try it if this yeast is as good as people say. I haven't got much storage space in my fridge but I've heard you can take a small sample of yeast and reuse the vials for storage, but I'll look elsewhere for techniques with that. I made my starter yesterday in a...