Search results

No problem at all. Maybe you can help me with my most recent thread to make up for it ;) https://www.thehomebrewforum.co.uk/threads/help-needed-scaling-recipes.86172/

Hello I found a recipe for an 8-gallon Berliner Weissbier. Apparently 8-gallons is the amount of liquid going into the fermenter at the end. The grain bill is: 30% Floor-Malted Bohemian Wheat (DE) (3 lb) 70% Floor-Malted Bohemian Pilsner (DE) (7 lb) As I've not yet got into all-grain...

Got it, that's really useful information, thanks so much! I'm looking forward to entering the world of mashing :D

Just watching this... I presume this is the kind you mean?

Got it! What kind of price are these "all in one" systems? Got any examples for me to look at?

For the brew in a bag method, is this done in the boiling kettle, or is it done in a separate vessel and transferred to the boiling kettle? I'm not sure how sparging would be done with this method? Also, is brew in a bag the same as brew in a basket?

Yes I have been looking at the modified picnic coolers. Lots of places seem to sell that black one with different branding on. Am I right in thinking there needs to be three pots? (1) mash, (2) sparge, and (3) boiler kettle?

Hi everyone I want to get into mashing and am finding the entire subject quite complex. I went to look at mash tuns online and there seems to be so many available ranging in price massively - from plastic buckets (cheap end of scale) to stainless steel pots (high price). I don't want to DIY as...

This one? https://jadedbrewing.com/products/the-hydra?variant=522751093 Looks like a winner actually.

I heard that plate chillers are tougher to clean than the coiled wort chillers. Is this true? Does anyone ever have contamination issues with plate chillers?

Hi everyone Up to now I've been brewing 5-gallon batches using the Palmer method (3-gallons in a 5-gallon boiling kettle mixed with cold water in the fermenter). I've been chilling the kettle down using iced water in the sink. I'm about to purchase a 15-gallon kettle for all-grain brewing and...

Ok, well I've cleaned everything off, refreshed the airlock with fresh sanitizer, and the fermenter is back in place (see new pic). I'll keep going with this one. I must say, when I took the lid off it smelt fantastic! :) Thanks for your help everyone! As a new brewer, it's pretty easy to just...

I'm a new brewer, this is my second batch! First was a standard IPA from a brewing kit that worked perfectly, so I thought I'd be adventurous and give a sour a go. I took the advice from Michael Tonsmeire's book that if you're having a go for the first time, just make your beer as normal and...

Thanks, but considering how much the air lock was bubbling yesterday, and now there is nothing, should I not presume that there is a major issue and this is a fail? Also, if I do carry on, should I change the sanitizer in the air lock to fresh?

Anything I can do? Or just dump it?

It's a hefeweizen. Beer has leaked out, the air lock has stopped bubbling, and it's now milky.

Hi all 48 hours ago I started a primary fermentation of hef with a souring mix added. 24 hours in andit was bubbling nicely. Today I went to look and something has gone wrong (see the photos). This was a 5.5-gallon fermentation in an 8-gallon bucket so it shouldn’t have overflowed, but...

Hi all I'm currently attempting my first sour and decided to go for Michael Tonsmeire's advice of just picking a beer and pitching a sour microbe blend. I made a Hefeweizen from "Brewing Classic Styles" and pitched WLP655 with the Hef yeast. The next step is to leave for 2-3 weeks and transfer...

Amazing, a chart exists! Thanks for forwarding that to me. I guess nobody gave me measurements, just percentages. If I'm making a 19-litre batch, is 5 kg malt pretty standard? Or should I go back and ask for specific measurements?

Hi everyone I'm finding recipes that include full grain bills for mashing, but I'm not that far advanced in my brewing career yet. Is there a way of converting a grain bill into a DME or LME recipe? For example, I've been given the following recipe: "75% 2 row, 20% wheat malt, 5% acid malt...