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I gave up using a chiller about a year ago. Beer will stay fresh in a cube for a long time and saves time and hassle.

Yellow belly is totally disgusting i have to agree on that. Undrinkable.

I smashed up my phone in a rage as i kept getting them.

Are people aware the gov have now added flue deaths to covid Weekly national flu and COVID-19 surveillance reports published

I have had really good success using the modern no boil fast funky sour method. They are ready to consume after 5 or 6 weeks. Make a 1l brett starter 5 days before brewing and a 1l lacto starter. I don't use a stirbar and keep it on a heat mat. I do a full volume mash and at 75c+ mashout aim...

The one i saw involved adding boiling water for a step mash. The other would be too complex for my setup. I might cheat and add some malto dextrin. Thanks Steve will read them again later.

What is the deal when using raw wheat? I had a turbid mash schedule but i cant find it and am concerned about efficiency with unmalted wheat. I bought some chit malt to boost the DP but i presume that is not at all traditional.

Add some glucoamylase and that should bring it down to 1000. You can also add brett with the advantage its ready to package from 4 to 6 weeks.

I use a pippette now and add 1ml of fresh yeast from the bottom of a starter to each bottle. Getting less sediment and i can be sure they will carb up. You can also use brett as it will scavage the oxygen in the bottle.

He he he, nice one. Happy you are enjoying the method. That looks spot on.Try adding toasted coconut and cacoa nibs for a truly indulgent beer. People are well impressed.

Only once but worked well. Similar to MJ lager yeasts. Pitched 3 packs.

Most of my no boils do not have any yeast in suspension its really only the wheat beer yeast that takes time to floc. It does save money and time but i would brew like this even if it didn't as i really like the end result. Well worth trying a dry stout or an oat stout( coconut/chocoalte...

Yes i do the same thing with hoppy beers but i remove the grain and steep the hops at 75c when doing a mashout. If you want more bitterness add a hop tea. Either when fermenting or dry hopping if you choose to.

Soaking nibs in water wont do much good. Roast them at 100c for 15 mins and add directly to secondary. Never had any issues with fat. I buy the unroasted nibs. Lot more flavour once they have been in the oven, just make sure to turn them.

Yes there is. Use this calc. IBU Calculator Beer Bitterness - Brewer's Friend Example; Set pre boil size to 1 liter. batch size 25 liter. Target gravity must be set to 1 as your boiling water not wort. Hop utilisation stays at 100%. Boil 10g of 10AA pellets for 30 minutes and you get 12.23 IBU...

I fear the dump i live in will be locked down for ever. No one is dying but the infection rate is going up

Mate works for a large funeral director. They are burying less people than normal Nice one. Feel free to pm me with what you said that has been removed. :) I am down the road from you and totally agree. My Swedish relations think we are insane.

I have a splitter on the line that comes of my regulator with a tap and 40cm length of 3/8" tube. Chill the bottles, purge and fill from the faucet slowly at low pressure.

Homebrew Chris has a video on doing the thermostat. Its a matter of connecting 2 wires.

The thermostat is in there if you want to bypass it. Its an easy job but i wouldn't try to move it. Is it a small fridge? Mine easily fit 2 33l fv's or a 60l and 33l.