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I brew a full corny using my stove top pan. 13L of concentrated wort in the kettle that I then back liquor in the fermenter with 6L of cold water to dilute to the target OG. Works a charm. As you say, it helps to cool, so typically I finish chilling at 28C and bang in 6L of 5C water to get to...

You are in a similar boat to me, as per my post on the previous page. It seems the best course of action is to dilute the tap water with a soft bottled water such as Tesco Ashbeck before attempting to acidify. This brings your alkalinity into the range which CRS can cope with. Or, you can use...

You can always send me Dan and Leon's beers. I'll gladly drink them :beer1:

You are right, increased surface area and wort contact time is a big factor. At the same flow rate, the water leaving the shorter coils is cooler than the water leaving the longer coils. If that water is less than the temperature of the wort it is offering efficiency. Maximun efficiency is...

That makes perfect sense! So multiple shorter coils are more efficient, getting rid of the heated water faster and replacing it with cool. Volume of cool water is increased by splitting at the source rather than increasing the coil length. It's almost like these guys know what they are doing...

I dropped a clothes peg in my wort a few brews back and then stuck my hand in to fish it out. Resultant beer was well received at homebrew club :laugh8:

I'm very jealous. I keep looking at these but can't convince myself. I'm holding out for a trip to the US so I can grab one. Let us know how you get on with it!

+1 for fragrance free Oxyclean and rinsing with water before sterilising with starsan.

Really sorry to hear this as changing to kegs has encouraged me to brew more. Doing a bit of reading around it seems that acetone taste is most usually associated with high fermentation temps (this can't be the problem if it tastes fine in the bottles) but that it can also come from...

Starting off with a High Wire tonight from Magic Rock. Wifey is on their Cannonball IPA. Cracking brewery.

I have one and so far I'm very pleased. Perfect for smaller experimental batches and turbo ciders. Currently drinking a Blackberry Saison from it. In my opinion the biggest advantage of this style over the growlers is that it's a corny style lid so you can get your hand in to clean it all...

This sounds great, I'll join in :)

I have no idea if it is right or wrong, but I currently have ciders bulk ageing in 5L DJs under airlock. These too were fermented out to dry.

I have to admit I stole the idea of using a Saison yeast from the Brulosophy podcast on hard cider making. The fruity, estery funk really seems to suit the drink. My previous turbo ciders have been pretty boring but this one has a traditional scrumpy like taste and the yeast is really coming...

I've been dropping hints to Father Christmas about 1) John Palmer's How to Brew v4 2) Brewfather premium subscription :)

I've been brewing for a couple of years now just using my tap water and have been generally happy with my beers. I recently brewed a lager using bottled water though and was blown away by the improvement! This got me thinking about water chemistry... First things first, I took a look at the...

I've just made a cider with their Saison de Lille yeast and I'm very happy with it. Best tasting cider I've made to date from shop bought juice.

Welcome to the forum! Brewing is the greatest hobby there is. Enjoy the journey and if you have questions be sure to ask away!

In the past I bought 2 can woodfordes kits and only used one of the cans for a 11L brew. I then saved the other canand brewed it at a later date. You could do this with other 2 can kits.

Looking for some confirmation from the collective mind that what I am planning is good practice or if not then any suggestions. I have 1 gallon of a cider in a demijohn that has fermented out completely. I'd like to stabilise it then bulk age it before transferring to a keg at a later date for...