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I did a Google search and found a couple of websites that indicated that average strength beer would start to freeze at -3C. It was just under that in my shed last night and the beer was OK, but I am not taking a chance with -8C. Would those that decide to leave it outside report back if it...

Don’t forget to bring all your beer inside this evening. I am in the south east, and they are forecasting it to be -8C, which is surely going to be cold enough to freeze our beers.

I have been using a hop spider, but most of my hop pellets come from Geterbrewed in a hop ‘teabag’. Do you think I should just chuck the tea bag in and not bother with the spider?

I’m in, thanks.

I will let you know in a week or so.

Thanks. I have a blow off tube which is going like the clappers at the moment!

I guess I was more tired than I thought yesterday! I ended up putting my priming sugar into my new hefeweizen brew just after transferring into my FV! For information, this is a 23L batch, the OG was 1.053 and the yeast is the very active CML Gretel (single sachet). The amount of cane sugar put...

I am just about to cold crash my beer before bottling in a couple of days. The outside temperature is pretty ideal for it (1-3C) except that it is going to get to -3C overnight. So, I have 3 questions for you ... 1. How much warmer is a garage typically than outside? 2. How many degrees...

Thanks, guys. I plan to do this only the once and mainly because it is the exact same beer recipe being brewed.

So, I don’t have to do anything apart from remove 3/4 of the trub? And no need to clean out the FV first?

If I mix up some Starsan (or equivalent) and put it in a spray bottle, how long will it remain potent?

I am generally happy to use a new pack of dried yeast for each batch, but on this occasion I am currently fermenting a hefeweizen and will be starting new new batch of hefeweizen straight after (I like hefeweizen!). I have read about people using the slurry from one batch for the next batch. Is...

But sounds like you should get into kveik ongoing though.

22C is the recommended temperature for the yeast I used, but you can go up to 24C. There is somebody else on here who has used the CML Gretel yeast - Online Store | brewstore. It looks like you can go to 30C with that, and it is ideal for weizenbiers.

I believe that weissbier should be drunk fresh, and I don’t see any benefit in going through a clearing stage as the beer is served cloudy anyway. Look, I am no expert ... far from it. I can only report back what I did and how it came out.

So, just about to drink my penultimate bottle of this lovely hefeweizen just under 4 weeks after the first. You wanted to know how it aged. The answer is that it is just as good as it was 2 days out of the bottle. I would love to know what it was like 2-3 months after bottling, but I just can’t...

Forget my last post. I have just realised that it is Lalbrew Kveik Ale Yeast that I have! Sorry! Do you think this will work with the hefeweizen? And if so, will it hold sufficient heat if fermented at the high temperature to keep the temperature high with the assistance of my Ferminator?

Do you think the problem with kveik voss and hefeweizen is the strain of kveik used, or the high temperature of the fermentation? Do you think that Voss would be OK if I fermented at a lower temperature?

I have read that the higher fermenting temperatures of kveik can create an orange flavour. I am using kveik voss this weekend on a hefeweizen, so I am quite happy to get that flavour as part of the deal. I have a Ferminator so can easily achieve the higher fermenting temperatures. However, I am...

I can’t quite believe that they have done it, or even why they have done it, but Brewdog has released the recipe for every beer they have ever made. Feel free to take a copy from here - download (Here)