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I followed the guidelines on BF but looks like they may have been a tad out, next brew will do it in increments until i reach the desired PH.

I would send the supplier an email asking for the ID of the thermowell as it isn’t stated. I have a home made job which is basically a piece of 8mm OD stainless tubing that fits through a John Guest bulkhead fitting on my Fermzilla, the ID is 6mm and the Inkbird probe fits with no issues if...

??? I’m not following you? What disagreement?

Thanks for that and i didn’t do this but will in future. As an example my starting PH in the mash water was down to 2.7, how would you bring that back up to around the desired 5.4 (ish)?

When you say “Mash PH” do you mean mash water or mash as in during the mash?

I didn’t actually take a mash PH mate and no, i didn’t calibrate either but will for next weeks brew. Alsop the yeast has started feeding and i now have a krausen building up so I’m happy now. Will do the dry hop around Wednesday then just let it ferment out until i get the target FG of 1.009...

I just brewed a Neck OIl clone kit yesterday which had 100gms of Nelson Sauving added at end of boil at 80 degrees. Mind you there are 3 other hop varieties in there as well. Cascade, Amarillo and Columbus.

It’s cleaner/steriliser residue, i get it on mine all the time and it doesn’t do any harm and easily cleaned off.

OK mate so yesterday i finally managed to get a brew on and as already mentioned it was the Neck Oil Clone from KegThat. Added the water, 29.20 litres to be divided between strike and sparge. Original PH came in at 6.7 so added 11ml of AMS and a quarter teaspoon of DWB, the PH then came in at...

Just brewed a Neck Oil clone yesterday with Safale US-05, added about a litre into the FV, pitched the yeast (dried) then pumped in the remaining wort from a height to create a bit of aeration.

C02 is heavier than oxygen so in theory any C02 in the keg should remain in there and keep the oxygen out. However, i said in theory as I’ve never attempted transferring this way, i always close transfer and i fully agree with your concerns. it’s a bit hit and miss as to how much you actually...

Please add DH3 2NP, Birtley, Tyne & Wear.

OK guys, i just wanted to say a big thank you to you all for all the useful information and guidance. As i said at the beginning I’m a complete beginner on water chemistry, but with your help i now have an understanding which i can expand upon with future brew days. As it turns out, my tap...

Correction, I’d had the “add acid to mash water” box checked. Removing this now brings the mash water to 5.59 and the sparge water down to 3.2. Seems a bit odd as i would have thought they’d both be the same, however i can live with them numbers so won’t change anything now.

I must admit, this confused me as i had stated on the BF calculator that i was treating the whole 29.2 ltrs of both Mash and Sparge water. What i normally do is heat up the whole volume of water then draw of what i need for spargin, in this case it’s 14.9ltrs and leave the remainder in the...

Should i also add the DWB as well?

Correction, it’s actually a total of 11.84ml

OK guys, i finally found the time to punch in the numbers/grist into Brewers Friend, added my water profile plus all the ingredients etc and the only addition i need to make is 11.84mg/l of AMS. This brings the PH down to 5.4 for the mash and 7.8 for the sparge water, does this sound about...

Love a few slices of Stornaway black pudding, it has more pepper than a regular pudding.

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