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Hi Ankou Been reading up on diacetyl rest, am I right in saying this involves raising the temperature at the end of fermentation to allow the yeast to clean up the diacetyl? I live in SW London, it could possibly be my water supply is of a less-than-ideal composition. To be fair, that is one...

Thanks all At this stage if someone said fill a bottle, turn around three times and spit on the floor, I’d do that. Last batch I did try to store the bottles at an even temp of around 22c but may have fluctuated. Definitely a time for experimentation. So to summarise so far I will: - Use a...

Hi guys Sorry for the delay, am at work. Yes the carbonation seems to be just fine. I get the satisfying pop when I open the bottle each time which leads me to think they are airtight. As mentioned I use swing-top bottles. So assuming they are airtight, the problem could potentially be in the...

Cheers uDicko A good summary there. Next batch will definitely be experimental in nature. Not sure why I had it in my mind you should never cover the pot when cooling but now having read Chapter 7 on howtobrew.com ‘Cooling the wort’ it does recommend to keep the lid on as oxygen exposure...

Awesome, this was great. I’ll be putting these suggestions to use on the next brew and see what I uncover. Worst case I always have my local beer shop to fall back on, they have a mega selection so never far away from good beer.

Hi Eight Ace I have used Milton before, I can’t deny it. But sure I rinsed thoroughly. Perhaps not enough. I bought some no rinse steriliser from an online home brew store. I’ll dig it out tomorrow. Again, happy to maybe try out something different. I don’t treat my tap water. But let’s say...

Thanks Brew_DD2. Happy to also give that a try. Do you tend to use a particular yeast, say for IPAs? Also, is 10 days the absolute longest, so perhaps you bottle after fewer days? @Rodcx500z I have no reason to believe I am under pitching. The fermentation process always seems quite healthy...

Never thought of putting the lid on during the boil but might give it a try. I guess butterscotch might be a good way of describing the taste. If it is contamination, the culprit surely must be during the bottling process as when the beer is in the carboy and up to the point of releasing the...

Thanks Darrellm I’m based in SW London. Might try find a local brewer, would be good to get face to face tips and eyeball my process. I tend to stick with the citra and mosaic hops for now and really don’t have IBU target in mind when a brew, as silly as that may sound. I have attempted to...

Thanks guys Appreciate the rally on this one. The past four brews I’ve used the same recipe based off a gallon brew site but goes something like: Mash: - 1.2kg of Golden Promise. I have used the same malt batch since day 1. Had this for 6 months now. - 3.5l mash water + 3.5l batch sparge...

Thanks all @Clint - generally stick with the standard 2 week minimum. But on previous brews, even after 3-4 weeks it's the same. Possibly even worse. @dad_of_jon - I could certainly give that a go. At this point, I'll try anything if it helps even a bit. @Rodcx500z - again, not a bad...

Hi simon12 It's a good point, and truthfully, I just don't know. I thought oxidisation was the problem based on what I have read about it's effects. I'm at a loss as to what other avenues there are to explore to resolve the problem.

Hi Clint Been quite consistent in that area. Generally as per the picture attached to this post. That too much?

Hi all I am hitting a point of frustration with this homebrew business that's causing me to despair. Practically all of my previous brews appear to have oxidation problems that's causing them to fail. I'll admit my practices at first were less than ideal, I am learning as I go along. However...

Thanks MmmBeer I have been looking into this and fusel alcohol and it’s effects pretty much describes what I’m experiencing. I keep it in the fermentor for 2 weeks before bottling. For this period it is resting on the trub as described. I have a spare carboy I could use as a secondary, and see...

Thanks Chippy_Tea I actually do have one close by so will check that out.

Not a bad idea Nicks90, thanks. Seems quite pragmatic. First stop, Amazon for the hydrometer.

Thanks chthon I’m using - FINEST PALE ALE GOLDEN PROMISE®™ (i cannot post a link yet as i am a new member) and yes it’s an Imperial gallon. Embarrassingly, I don’t yet have the tools to measure the gravity but this is my next buy. In other words, I’ve been winging it a bit here. Fermentation...

Thanks Slid I understand the logic in that & could give that a try on the next batch. I’ve been reading about fusel alcohols in beer which sounds a lot like what I am experiencing. Although they suggest high fermentation temperatures are to blame which for me isn’t a problem, if anything my...

Hello chthon I’m keeping things as simple as possible for now. So just malt. Just to add my batches are UK gallon sizes. In terms of volume my latest failure used a ratio of 2.5 litres of water per kg of grain. So this batch was 1.2kg of malt & 3 litres for the mash. I then sat it for 30...