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Mine was :)

That's what I do. Horribly hard water combined with insufficient chemistry knowledge so I use the AMS and DWB data sheets from Murphy's and other variations. Works so far, beer tastes good.

The Irish model would be more likely, I reckon, given that the monarch's powers are strictly limited anyway. And at least an elected head of state would be more equitable and representative (possibly) than the antiquated birthright system we have now. However, the fact that it's all tied up...

Swearing an oath of allegiance to the king doesn't even make sense. It's pretty meaningless. Back in the day there were competing lords or whatever but it makes no difference to the ordinary people.

Interesting point about lagers needing a higher pitch rate. I have never brewed a lager. Do the packets of dried lager yeast contain more than packets of ale yeast, or are we simply advised to use more packets? I suspect I can guess the answer but I might be pleasantly surprised if wrong.

All of which suggests that actually, we're not actually underpitching or indeed overpitching, despite some sources suggesting otherwise. It's biology, not everything is exact. Of course there are some who would love us to use two packets instead of one, "just in case"... Just saying 😉

I agree. If you are doing standard 20-23 litre batches and not making extra strong beer (eg. Up to 6-7% abv) a single sachet of dried yeast will be fine. No starter required. If you're using liquid yeast it may be more critical, I don't use it very often so don't have an opinion.

My understanding was that the suck back when cooling occurs due to the volume decrease with lower temperature, given that the pressure will remain the same in a non-sealed vessel. I guess a tiny bit of CO2 could be absorbed back in by chance but if you are not pushing it in, nor actively...

Cold crashing alone doesn't have any negative effect on bottle conditioning as far as I can tell,. I would like to know whether fining after crashing might have an effect though. Or does enough yeast escape the finings to remain for conditioning?

It's not essential by any means. It's a gadget and a toy in some sense. I do like the ability to see the fermentation progress without being tempted to lift the lid or simply watching the bubbles in the airlock.

Is that like the mash recirculation that grainfather all in ones do? I don't have such a thing nor do I recirculate my mash except for a few jugfuls at the end. Interested to understand why they do that.

I have a pill and it's generally reliable and WiFi works through the stainless steel of my fermenter. It occasionally misses one or two updates but always gets back on track. Mine is horribly inaccurate in terms of the actual SG reading (I have just done standard calibration in tap water) , but...

I tend to agree that brewfather is a good piece of software. So I did the brew and adjusted the numbers in BF with what I actually got. I think that it is not including the mash tun dead space in the water absorbed, but that is included in the mash water amount. In actual fact I get very...

Thanks. It would be nice if the recipe values were usable though! By the way you said "I don't have a brewfather". Maybe you're thinking of Grainfather. Brewfather is just the website & app as far as I know.

It's brewfather app not Grainfather. The mash tun dead space is set in that app to 1L. It seems like it's not using that or the absorption value in the app.

Sorry that's not my point. I am just struggling to understand the theory it's using. This all theoretical at the moment. The numbers I quoted are from Brewfather assuming 0.96 l/kg, and I am doing the same calculation myself. But it's clearly not doing what I thought.

I am struggling to understand where brewfather is getting it's numbers from. It's telling me Mash 15.4L Sparge 15.27L Total 30.67L Boil bol 26.19L In other words from the total mash and sparge I lose 4.48L. My grain bill is 5.76 kg (of which 95.5% is maris otter) and the grain absorption rate...

I don't need it so much these days but I have found this simple gadget a bit less hassle than the bike pump style syphon, and has a filter as a bonus. Brew Syphon Tube https://amzn.eu/d/dQFF924

Welcome to capitalism. Buy as cheap as you can get, sell as high as you can get away with - it's called the market. I too would like cheap grain but it's just how a market works. The only thing that's illegal is agreements between suppliers not to undercut each other, ie price fixing.

And... There goes the conventional wisdom about not leaving the dry hops in for more than 3-4 days! 😀