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I bought these https://www.amazon.co.uk/gp/product/B0026WZB7W/?tag=skimlinks_replacement-20 a few years ago. They're not that cheap at £2.99 for 12 but have worked perfectly

I think that putting the probe in the beer is probably inviting infection unless you can properly clean and sanitise it. This might be difficult if you're using an inkbird as it's permanently attached. Most brewers put some insulation on the outside of the probe to reduce the effects of the air...

bacon flavoured beer is not something I'd go for but I do remember that some years back a colleague of mine achieved just that accidentally by using some smoked malt. I can't remember what he was trying to make but it was almost as bad as the garlic flavoured beer I had in the Isle of Wight once.

Has anyone tried Green Bullet? I've got 100g sitting in my cupboard and I'm wondering how best to use it?

My house hits 25°C even in a normal summer. It's been way over 35°C this summer. Until I bought a freezer and inkbird controller I had to stop brewing from April to October. I'm a great fan of temperature control.

The fridge part would work OK but the freezer section normally has non-removable shelves that are actually part of the refrigeration mechanism. You'd have a lot of wasted space with a fridge freezer plus you'd have to lift your beer up to the height of the fridge (they're normally on top)

If you're interested in commercial alcohol free beer have look at the alcohol free shop www.alcoholfree.co.uk Their Maisel's Weisse and Schneider Weisse wheat beers are superb whilst all of the dark beers they stock are really good

Surely If you water down a 1040 wort to 1010 you'd also dilute the sugars and bitterness by the same factor?

It's hard to know without trying it. I've tasted the wort of normal strength beer before fermentation that tasted terrible but after a couple of weeks of fermentation tasted great. I'd suspect that watered down wort would lack all the residual sugars and other tastes that make up beer. I...

Agreed. I did try boiling the alcohol off a normal brew but the result tasted foul and still had enough alcohol to make me feel the effects. I think that commercial brewers of alcohol free beer use reverse osmosis to remove the alcohol to avoid the oxidation issues.

I used to use a picnic cooler mash tun and never bothered with the 75C mashout. I have a Grainfather now and include this step just because I can but I'm not convinced that the beer tastes any different.

I made some low alcohol beers a few years ago with some success. Basically I took a beer recipe and scaled it down to 1.5-2% alcohol. Then I mashed at 72C and took the first runnings only, no sparge, and diluted back up to full volume with water prior to boil. I ended up with very tasty beer at...

You can use a standard hose to run the chiller on the Grainfather as the water run through it never comes into contact with the beer. I do this with a short section of pipe with standard Hozelock connectors but they do leak a bit. For me that's fine as I brew on the patio but if you're indoors...

I've made mead a couple of times and it tastes like drain cleaner at first. My experience is that it takes at least 4 months to be palatable and improves with further aging. At 8 months it's really quite good.

I've got a thermowell fitted in the middle of the lid of my FV. It's fine for normal fermentation but for lagering I found that the middle of the beer and the outside are at such a different temperature that I got a layer of ice building up around the edge of the beer whilst the middle was still...

Thanks @BeerCat, it was my first lager fermented at lager temperature in the cold weather earlier this year and I was so impressed with the result that I bought a chest freezer so I could replicate it at will

It's suggested that there will be enough yeast left to bottle condition the beer. Or you can add one of the yeasts specifically designed for bottle conditioning such as Safale F2. I find getting bottle carbonation right really hard. I get flat bottles, gushers and those that seem ok for the...

I'm no expert but from what I've read if you cold condition at a degree or two below your anticipated serving temperature you should precipitate the chill haze components and time and/or gelatine will drop these out. I've had an IPA stored in the shed during winter go almost milky cloudy due...

This is a pilsner I made earlier this year 3 days after cold crashing to 0°c. As you can see it's pretty clear. The second picture is what it looked like in the glass, complete with condensation. I did lager it for 2 weeks in secondary and used gelatine. There was a very fine dusting of...

Yeah, make sure you use gelatine and not glycerine. One will clear your beer and the other will clear your bowels