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Probably just needs regassing - is it running, but not cooling any further? If it stops running before it gets down to temperature it is the thermostat, in which case you bypass it and control with an STC1000 or such.

Wheat is a common ingredient in traditional British beers, often torrified wheat, it is used to add to formation and retention of head in a usually low carbed beer without affecting flavour or mouthfeel. I tried a Hoegaarten (hope I spelled it right) in China a few years ago and loved it - the...

I used to live and brew in the Outback without a fridge. Use yeasts that can handle slightly higher temps, stick the fermenter in the laundry trough full of water, wrap a beach towel around it and point a fan at it if really hot. I'd keep it below 24, in fact usually below 22, with ambients...

No, in fact I think it is in Proverbs there is a line: "Give beer to the infirm and wine to the old men." I think I qualify on both counts - isn't God great?

Cold steeping, or in a partial mash I add them about 15-20 minutes before the end of the mash. In all grain (BIAB) I find they work just fine thrown in with the entire mash - I admit I do adust my mash pH and the lower pH is supposed to help. Interesting that xbeeriment participants couldn't...

Don't smack - punch with your knuckles or give it a karate chop, especially if it's a bit swollen.

I usually force carb as I only have a small freezer and need the beer in a hurry. :smile: If not, you should still give the keg a shot around 25 psi or so to make sure the lid seals and there are no leaks. I use a starsan type phosphoric sanitiser, so there is always plenty of "foam" to show if...

I'm with deadhead - not just because I like the name and location, haven't needed it in main brew for years, but anything to get the starter going quicker is a good idea. That old race of good yeast against all the baddies!

I don't think it's strange that homebrewers tend to limit their drinking a bit. In fact, one of the reasons I brew is that I find better beers more satisfying, hence I drink less. I don't add sugar to my beers, I let the alcohol fall where it may.

Keep trying with the pics. There is a thread to tell you how to do it somewhere. My missus left me, and I love the smells as I brew - the maltiness of the mash, roasty flavours coming through in the boil, then of course the hop aroma! My son is only 11 so doesn't appreciate beer, but he...

If you could get it right I reckon it would be wonderful - I love radishes. I think you would have to cook them to include in the mash, then grated as a "dry hop?"

Well, I have 4 kegs and I manage to keep up, so I'd say just about right! I do have 1-2 dry days a week usually - because my greatest fear is to become an alcoholic and have to give up drinking. :-?

I think the "twang" referred to is the taste of the caramelisation inherent in lme, as it has to be boiled until it is reduced enough to fit in the tin. Kits are made with it because hop bitterness and sometimes essence can be easily incorporated (and some less reputable additives I suspect in...

Port is made simply by adding brandy before fermentation is complete. This stops the fermentation and leaves some sweetness.

Torrified wheat has been cooked with steam to break down the proteins and is unmalted, but I think your flaked malted wheat would be the closest in affect on the beer. It is usually used for it's ability to produce a thick long lasting head and imparts little flavour.

Yes, drop the molasses back, maybe 200g. It's actually hard to make a good stout from extract, though the Cooper's Toucan (two cans - stout and dark ale) is quite popular here.

Never heard that one. You should raise the temperature of a lager after primary ferment ation has finished for a day or two to allow the yeast to remove diacetyl though. With an Ale the diacetyl rest tends to occur naturally as long as you don't crash it too early.

I crash chill and add 1/2 teaspoon of gelatin. I brew all grain and my beers end up crystal clear, though another week or two in the keezer is necessary to remove chill haze. The crash chilling removes most of the yeast from the beer, so in a pinch I can fast carbonate and drink the beer on the...

I don't work in an office, but my thoughts are often on my next brew. Not a "hefewiezen" though - sounds like it would taste like urine (ask a German to explain that one to you - or think about the fact that ei is pronounced I and ie is ee...) Imagining the flavour combinations for a recipe is...

I'm in Melbourne, Australia.