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I think that a fridge not rated for outbuilding use is not guaranteed to work. In very cold conditions the refrigerant might thicken or congeal and that'd do the pump no good. Condensation might form on the circuit boards (bang!) and condensation might damage the thermal insulation. Having said...

it looks like a thing to read the temperature of the wort exiting the chiller. I can't see how it'd adjust the water/wort flow to get the right temperature so you'd still have to do that manually.

what's the Mash Kit that they include in the deal?

I've been battling a similar issue myself for the last year and trying to work out what is going on. In may case the beer ends up tasting very dry so I think it's some kind of wild yeast infection that carries on fermenting slowly so that any bottle kept more than a couple of months turns into a...

I'm just about to make a historic IPA around 6% abv from the Durden Park recipe book. Adjusting to my equipment and batch size it'll use 5Kg of Pale Malt and 1Kg of sugar too. I made this once before a few years ago and it was really nice. As others have said, IPAs need to finish dry and a good...

I used to split batches and try each part with a different yeast. It was a lot of fun. Why not take a look at the Brulosophy website? They have a long list of experiments that they have done and you may find some ideas for your own there.

that's one of those freezers where the shelves are fixed in place and form part of the cooling mechanism. You can't fit the FV in there.

I cold crash in primary when the fermentation has stopped. That's when the gravity hasn't changed for a couple of days. After 2 or 3 days cold in primary I transfer to another bucket, add gelatine and return to 1C for another week or two before kegging and force carbonating.

I'm not really fussy about the brand, I tend to have either PG tips or Yorkshire tea. I pour water over it, leave for a couple of minutes, remove the bag and add a bit of milk. I was over at head office in Copenhagen last week. They have 6 jars of various loose leaf tea in the kitchen and some...

Hi, small batches are great for exactly the reasons you mention. Unfortunately, the cost of ingredients only gets cheaper if you buy a larger amount of them. Hops are cheaper in 100g sealed packets but you probably don't want to use 100g in a single beer, even if you were making 25 litres. So...

Hi Fore, I wouldn't worry about having too much chloride from using CRS. Looking at my Murphy report it has desired chloride levels 150-250ppm for Bitter, 250-350ppm for Stouts and 0-200 for Lager. You have almost the same chloride levels as I do (37 ppm) in your tap water. I have high...

Caversham, Berkshire

On the subject of keeping nasties out, I've just checked on my latest brew which is cold conditioning in a keg in the temperature controlled freezer in my shed and I found a slug on the floor of the freezer. I can only guess that it squeezed itself through the tiny gap where the lead for the...

I'm currently listening to the Experimental Brewing podcast. They're talking about an experiment with open/airlock fermenters using Saison yeast. It appears that it made a lot of difference to the speed of fermentation and the dreaded stuck fermentation that a lot of brewers get with Saison...

I fermented 2Kg of Blackberries in 1 gallon of water years back when I made country wines. Normally you'd add about 1Kg sugar to this but I decided to see what contribution the fruit alone made. I got a quite nice drink of about 6% ABV. I'm assuming that you've made 5 gallons so your 3Kg of...

Oneiroi, you may be lucky or you may not with regards to uncontrolled fermentation temperature. Dutto may be right about the outside temperature but most of our dwellings are above ambient and how much by depends on many factors including how much the heating is used in winter and how much...

Some years ago I bought a nice new 25 litre fermentation bucket that had a hole in the lid to fit an airlock. I figured that I probably didn't need an airlock as it was only a small hole and brewers do open fermentations. 24 hours after pitching I lifted the lid to see how things were doing and...

@Zephyr259 It's neither a high attenuating yeast or a low mash temperature. I'm looking at my most recent and recipe it's this : 5Kg Maris Otter 1Kg Imperial Malt losses 2L 90 minute mash at 66C 100g Fuggles at 90 min boil 20g Goldings at 15 min 12g Goldings dry hop Yeast Safale S04, 75%...

I hadn't noticed that the OG calculation had changed but I have noticed that the FG calculations seem to be off by quite a large margin on a couple of recent recipes when compared to what I actually calculated manually. The GF recipe creator is predicting an attenuation of 85% on a recipe with...

Thanks for that. I'm not a great fan of fruity tastes in hops so it sounds like Green Bullet might be exactly what I wanted along with a bit of late Goldings.