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Or you could just buy a bag for under a tenner and use that. I gave up looking for a cheap and large enough basket and now happy with a bag. Its easy to clean as well. Mesh can be a pita to get all the bits out off. Regarding lost wort in the deadspace , pour it in a large jug, let it settle ...

You will want to adjust your water with chloride and gypsum. Have a look at this thread here.

I use theirs now, they are perfect and cheap.

Treacle is burned sugar, a whole tin could be overkill. 17L is the amount they say to add to the mash, you will need to sparge as well to end up with approximately 30l before boiling. You should lose 5l to the grain and whatever evaporates during the boil. I generally do 25l mash and 15l sparge...

I drink everyday whatever i feel like. Sours have reduced my input though.

As far as i remember that film is based on Dr Richard Allen Miller.

Its partly for efficiency as i do a full volume mash and to make a highly highly fermentable wort. The long mashout is for pasteurisation as the wort is not boiled.

Best sour i have made so far and ready in 2 months. Very hard to stop drinking. Going to make sure this is available all the time. Its a lot more complex that a lacto/sacc fermentation and well worth trying out. 25l batch OG 1040 FG 1000 ABV 5.25% SRM 3 3kg maris otter 500g pilsner 1kg...

What i do for bottling sours is shake up a starter or some fresh yeast cake and add 1ml to each bottle with a pippete.

I do no chill for everything now. Get a cube and pour into the fv the next day.

Very annoying. I just dumped my first batch in ages. Smelled much the same with added nail polish and it only got worse. Not exactly sure what happened but it was fast and the fv took a lot of cleaning to get rid of the smell. Unfortunately its just one of those things, could of been the yeast...

room temp is fine

No its not normal. I once had a pack that took ages to get going which i chucked. I turn mine around in 6 days. I would be inclined to pitch new yeast and hopefully you wont have any off flavours.

Thanks NB. Happy with my stouts but never brewed a porter i have enjoyed. Can i get away with extra dark crystal or is it too much at that rate? I am presuming i like brown malt, probably not used it to its full potential yet.

I put 3 ice packs under a fv and that worked well with a wet towel on the garage floor. Fridges though, i already have 4 so more might be taking the piss.

Did you ever brew this mate? I fancy having a crack at another porter.

I totally adore these pellicles. Best fun i have had for ages. Bottled this fast funky sour today with more brett. Finished at 1000, about 2 months old. Fermented in a bucket.

*******s, signed, what a scam. Just you know what.

I bought some Hornindal from them and it took a while to get going in a starter. Not sure why but i would always make a starter and check it for attenuation. Not sure about sulphur, i get that from lager yeast but it disappears after a while.

Cordial? Drinking it now. Well i mean its in the house, obviously drinking beer but its very nice.