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I'm still abroad at the moment but when I get home at the weekend I'll pull out 'Fix and Fix' and have a look at likely suspects for the squiffy head - it usually only happens with really strong beers but as you said you're steering clear of those so this one is a bit of a challenge ....

agree it actually only the new inteface - the bubble ! its suggested to increase the rate at which alcohol gets across the stomach wall into the blood but it does explain your lightheadedness I think you've nailed it on the head with that statement - what temperature do you ferment at...

actually just out of interest - and I know its a strange question but - are you the genotype that can metabolise sugar easily? The simple test is to put a plain cracker (or a bit of it) in your mouth and chew it (without swallowing) until you can taste sweetness. Does it happen within 20 seconds...

Oh the other thing not mentioned yet is all the complex sugars that are still hanging around in some home brew. If your blood is carrying all of that stuff around your blood stream it has less capacity to carry (think about a storage depot) the alcohol so guess what ... The alcohol is there as...

thats fair enough - they'll just have to ask for a recipe and sign a disclaimer :cheers3::laugh8::laugh8::laugh8:

oooh i do like this thread (inspiration and drives me to do better) here's my early attempts

I have to agree, I make my own version.

eeeh my head hurts following thr flow of this thread ... sorry I'm jumping in: Starsan can be used to passivate because it contains phophoric acid which like nitric acid is a passivating agent The passivation finishes by oxidation of the surface (chromium in the SS surface actually) and as...

Spot on and I quote an important fact from Braukaiser ... "Crystal type malts adhere fairly strongly to the "the darker the more acidic" rule. Roasted malts, on the other hand, show a fairly constant acidity regardless of their color. This is assumed to be the result of differences in the...

Ah well ... During a contract I had in Brussels I worked with the owner of a brewery in Belgium and I picked his brains extensively on the subject of mashing (among other things). He was trained at the Catholic University by some famous trappists so he knows his stuff - don't get me started on...

plain Hum if your boiling the water before you are using it then you are removing the temporary hardness. Perhaps this pdf will helps (it by the excellent John Palmer) but I don't see how you would drop the pH by more than about 0.1 pH units if you remove about 60 ppm Calcium - how hard is...

I take my measurement at the end of the "acid rest" (about 10 minutes at 40 oC). During this rest period the enzyme "phytase" lowers the mash pH by cutting up phytic acid anywhere around 30–52 °C at pH 5.0-5.5 to release some phosphate ions. Hope that helps explain why the pH can drop lower than...

Yep welcome to the fun of water chemistry in brewing (I've a doctorate in chemistry :coat:so at least I have a chance but it still hurts the grey cells). Crystal malts behave differently from crystal malts regards the pH they generate from the malt - there is some good stuff on alchemyoverlord...

Just got my three carbouys delivered (six in total now) couldn't resist that at £15 each (which was even cheaper than the smaller ones), though they had run out of the bungs for them so getting a refund. Grabbed a few hops and ONE Carrabou slobber all grain box kit at half price (that 's all...

totally agree I was caught in the period of the fart and my wife would say that was justice ...

erh chippy I'm a yellow belly from back when Grimsby was part of North Yorkshire - my sister is from Linconshire she is definately not a yellow belly! Never tried this beer but feel i must just for the sack of tradition so where can one find it for sale near North Yorkshire now a days? and...

wink...wink...wink...

oh dear you see should see the disbeleif as my wife is watching your youtube link chippy - kind of eyes rolling - don't even try that you jerk look ....

Chippy you are so correct clapa true but then after a couple of the Xmas dark beer at 14% and a play on ebay it was bound to go wrong at some point - not some much if as when ...

well if any one is local to me they are more tam welcome to borrow a GF to give it a go and indeed for largers there is even a chiller/fermentor if you are near TS8 and in need let me know DrGMc