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No worries, I was dining at his resto last weekend and underwent sampling his house beer which is made by a local craft brewer who boasts, even on the label that the beer is fermented under pressure, the beer naturally carbonated and is not pasteurised or filtered... dreadful stuff I can...

Very true that and I do make excellent beer, so I am told. An award winning resto wanted me to make beer for them but I am too old to get into that plus making it legal and could never make enough anyway.

I can only get 6 English hops here in France EKG, Brewers gold, Fuggles, Challanger, Target and First gold so I am limited but I tend to make only British style beer so I do add some aliens, as I suspect British brewers do as well.

My total time start of fermentation to botting is usually not more than 14 days. Takes about four days then two days at 22C before cooling to 8C for seven days bottled next day. Beer is normally ready to drink 10 days after bottling. Works well for me but what about comercial brewers ? In the...

These systems a finicky to say the least and you have to learn to drive them. There are several ways of improving the stability of mashing temperature. Now for me I am a hands on brewer and that means I do not use a program. I make temperature changes manually so what I do may not apply to a...

I am at slight altitude so my boil occurs at 99C but I don't think that makes a huge difference. However I have converted an old store room into a small brewrey and there is a lot of timber in the structure so to keep things dry I use a fan to waft the steam through a small window that is handy...

Just a quick update on my experiences with the Bz G4 35L. I have done 4 x 25L to fermenter brews now. I am getting a good mashing Eff average 84 % and really like the very small wort loss when transferring to the fermenter I am only losing 250 ml. Wort is very clear too! I normally make 25L...

I have no idea if the same applies in France and it is only relatively recently that the possiblity of tax being levied on home made beer being lifted. However the personal consumption bit of your satement is interesting. When I stayed in the UK and brewed beer all my mates supped it too, so I...

So mashing eff ...da Starting gravity ... eh Final gravity ... Waa ABV ...meh Temperature of anything... I burned my hand more with that than with that ergo that could be three degrees higher than that oowww! Fair enough but really I want to know more about my beer and my process... each to...

Do you know what you are saying? You have got it right but wrong you need to know the SG to THREE decimal places! For example a gravity of 1.044 to two decimal places is 1.04 the difference between the two interms of ABV finishing at 1.010 is the difference between 4.46 % and 3.96 % abv that is...

So what you are saying is you follow recipes OR you just don't care what the gravity of your beer comes out at ? I will take you all the way that you can tell the difference between 64C and 67C or 68C and 71C at that temperature you are scalding yourself. Perhaps its BS ?

The fundamental in all these predictive calculations is in fact mashing efficiency. Mashing efficiency can only be assesed by experiment and then by average. If you use the same AIO for your brews and have established a good average mashing efficiency figure for various grain bills then the...

And what make and model of AIO system do you use?

I suppose you can call it what you like but it does have to be taken into account as you know. If you do not takes the space under the malt basket into account then most AIO systems would not work well at all. Taking my S40 as an example, it has 7L of space below the level of the bottom of the...

You know I have never done that and on first thinking it does make sense. However even with that space I have always found that I have hit my predicted pre boil gravity for the mashing efficiency I have used for my calculations with both my GF S40 and the Bz G4 35L . Which if you think about it...

E Exactly it is not a difficult concept to comprehend. It is a bit like malt grains having dead space however that volume is none recoverable.

The extender for me was a must. I do 25L batches as a rule and pre boil I was within 3 to 4 cm from the rim. The extender will allow a really vigourous starting boil at 100% after 30 mins I can throttle it back to 75 - 80% and not need to worry about boil overs. Bigger volumes also possible so...

I amtou Touching wood but I during the three brews so far have not had an issue with the pump, other than it being maybe a bit underpowered. Would you say that the pump tubing mod is worth the while? It is odd but I have had very little trub past the bottom screen so far could be my course...

When you have washed the bottle and the staining has been removed is there any difference to the surface of the glass, is it shiny ? I am wondering if it is a surface defect in the glass that traps sediment?

Never seen anything like that before at all! I see a light haze on my bottles after I wash them, I just put it down to carbonate residue after they have dried a bit. Then I got to thinking it was some sort of residue from the PURO OXI I use to clean my bottles, but I give them a really good...