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This was after leaving it and then moving a whisk slowly through it which broke some of the foam up. I then used a flat "spoon", not sure the name of it but it was like a slotted spoon but flat, and scooped the majority of the foam off the surface. The wine tastes fine, when shaken it didn't...

So back at the end of July I started some persimmon wine. It's gone well and I've degassed it, I think, but there is a large amount of foam that just lingers on the top. Do I just scoop it off?

Thanks everyone, have reduced strike temp and the crystal malt content.

You're right, I didn't put the two together. It's now 200g, which is just under 9%. I've adjusted the hops a little to prevent them overpowering too.

a) I will get to that in time. I've got a water filter and I'm actually going to get the mineral profile of my tap water, when filtered, examined, but getting the basic process is what I'm going for here. b) I was quite tired yesterday evening so maybe I didn't take it in. Should I just go with...

Hi, so this will be my first all grain batch on my AIO, and it's the first all grain batch I've done in about a year after doing a couple of clones. As such, I've had to relearn what to do. The fact it's on the Brewzilla shouldn't make much difference but as I need recommendations on anything...

I have half (at least) of the Brewers Publications books in ebook form. Gonna work my way through How To Brew to see if there are any gaps I need to fill, more technical knowledge with Water, Hops, Malt and Yeast, then a few specific ones, like the farmhouse ales (Saisons), abbey beers and Helles.

It wasn't really a fair assessment I guess, I was trying to add luke warm water to replicate as I'm doing a dummy run on the Brewzilla... but if course that's really about mass and doesn't replicate the effect suitably. But at least I know in advance! Beautiful.

Bookmarked! Thank you! These people think of everything!

Ok so I have another question. I thought I set a timer so that when it reached mashing temp, it would start counting down... however it's not counting down and it's struggling to stay at 65. What am I doing wrong? Do I need to set the half hour of mash on stage 2 rather than s1 with the heater?

Tried searching the site, maybe I didn't search well, in fact Google didn't seem to understand either... When you add grain to the heated water to become mash, say 5kg of grain at 20°C to 20L (for the sake of ease as 5 is exactly ¼ of the heated volume) of water at 65°C, what temperature would...

Thanks!

I've got a couple of questions. Firstly, I can't find an explanation of what that hollow tube you screw into the loose malt pipe mesh bottom actually is, like... what is it for? Why is it hollow? My second question is in regards to the user manual which appears incomplete. On the page for 3...

Thanks!

Can I get a change to jezbrews please? (Don't mind my first name being on it but not my whole name...)

Under the stairs. The beer brewed really well there when in the bucket so no reason it shouldn't condition there well too. Problem is there is nowhere warmer that wouldn't be really in the way. I'll just give it another week, I think.

Well it's hard to tell because it's actually fermented longer than meant to (FG 1.012 rather than 1.020) so it should be sweeter than it is. They were stored at room temperature in the kitchen which is pretty mild. There was a bit of a fizz, just not much.

That's easy for him to say when he's getting us to pay for it. It's quite possible to be realistic about the crisis without being doom and gloom about it. The thing is, the alternative to the crisis would require a radical change in our economy. More radical than the owners of the press and...

So this was my last kit and it has had a couple of weeks in the bottle. I put ¼tsp into each bottle as I bottled it. Two weeks later and there's only a very short mild fsst when I open it. I pour it out and it's pretty flat with only a few, large bubbles. The FG is reading 1.012, stronger and...