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Between 5.2 and 5.4. I don't use a ph meter as i don't own a decent one so rely on brewing software. RO is reverse osmosis.

You could use cheap stuff to ferment dry and then back sweeten with something more expensive.

I used to use it. There are recipes online to make your own PBW although not tried it yet. Might give it a crack though. If the plastic smells you can soak in a weak bleach solution and leave outside. In the sun works faster.

Wilkos or the pound stores. Some people buy bulk sodium percarbonate from ebay instead.

Oxy clean and hot water. Rinse thoroughly. Bleach wont remove grease.

Doing a fast brett sour later today. No BOIL, No chill Around 5% ABV OG 1039 FG 1000 25l batch 1.2kg Crisp German pilsner 1kg Crisp Chevalier 1kg Crisp wheat 500g torrified wheat 500g flaked oats 150g acid malt mash at 65c for 90m mashout at 75c for 15m, run the wort 1l wlp648 brett...

I think what i actually meant was do you get full extraction at 75c? Most of my beers are no boil. I presume it will be the same as pellets though. Not worried about residue in the kettle but are you saying it could stain pet fermenters? I did laugh at the thought of you trying some as i...

@Get_Er_Brewed Could you please talk a bit about the ABV Aromazyme? Sounds like a lot of people here would be very interested. Thanks

Can you dry hop with it? Will it fully dissolve at 75c? Cheers

Its a great yeast, very balanced and flocculates fast and produces a crisp bright lager. I would not drop the temperature until its fermented. Start low and raise it after a week slowly to 18c. I leave mine for 21 days then cold crash. Make a starter for your yeast, 2 or 3l. It might take 48...

What will Biden do on his first day? There is a good chance he could drop dead from old age.

Oh dear I wont be able to take it then. What a bloody shame.

Brulosophy method works really well. I ferment mine like this. Pitch cold with lots of yeast (normally all the fresh yeast from a previous batch or a 3l starter). I start around 5c then let it free rise to around 8 or 9c. Hold it there for about 10 days then slowly bring it up to 18c and hold...

Been checking at it says no delivery to the UK. Hope they sort things out soon. Cheers.

Sour pale. WLP644 with lacto added after 72 hours. 80g el dorado dry hop and 25g of oak chips. 4.75% ABV, very sour.

Without having to read all this long thread any ideas how long before we can order again? Always had excellent service from them.

I have heat pads and belts. Both will work.

Try making one of these. from Sour beer - Brewing Forward wiki They can be bottled in under a month and have lots of brett flavour. Its an easy method just takes a bit of time to prepare the various starters in advance. If you just add brett at bottling you may create bottle bombs. The above...

You can ferment some lager yeasts at ale temps for a more authentic lager. Loads of people doing it in this thread here. If i was using kveik for this style i would overpitch to avoid ester production and keep it cleaner.

@MrRock I know its years since i was going to buy on of those pots but whats the largest size you have boiled?