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Post up the recipes, lets have a look!

Just buy a sterilising powder/liquid. Mix up an amount of it and pump it through the siphon and back again between a few containers. I would also recommend a bottle rinser. You can bottle straight from the FV, but I would recommend racking, it will reduce the amount of trub that comes through to...

Three months sounds way too much. Two - Three weeks fermenting, a week in the bottle conditioning. There is a special export larger and an ale I can see on the website, if its the ale your fine. If its the larger, no clue have not touched them.

Welcome to the forum! I would not worry too much, room temperature right now will probably ferment happily. Has it started bubbling? As long as it ferments, thats all that is important. Do you want to post up the recipe and which yeast it is? It would probably have been worse if it has been...

Yes, batch size is what you pretty much put into the FV, depending on how much trub goes in with it. I do all grain BIAB and usually loose 2-3L due to trub. On your second point I think people worry way too much. Just follow whatever recipe you have found, it should tell you the strike water...

There are much more experienced people on here, but my two pennies worth... I have found three weeks fermenting means I can bottle and drink in 4-5 days for an initial drinkable beer without compromising the flavour, as plenty of conditioning has already been completed Then I just let them...

Post up your full recipe so we can get an idea of whats involved. What quantity has made it into the fermenter? What type of fermenter? Are you absolutely sure it is sealed? When you say lifeless do you mean its not bubbling? Was it bubbling before? After the initial phase of fermentation...

That is exactly what I am doing this weekend, I am just going to split a 20L batch of grain and hops in two and use half one weekend and half the next weekend. This is purely because it just makes brew day so much easier! All grain is easy, super easy. Just put everything in the bag, mash, then...

Exactly what should happen. http://howtobrew.com/book/section-1/fermentation/re-defining-fermentation

Does anyone think there is a chance of improving the taste at the conditioning stage? I have about 35 bottles of a quite tart wheat beer and little enthusiasm to drink a lot of it. I know the bulk of the changes have already occurred, but could I perhaps shake up the residue and get it up to...

Well my 4.5 volumes brew requiring 200g of brewing sugar was a total bust and ended up down the sink. A much more sensible 2.3 volumes with 102g of sugar in 20L has produced okay results. A little more tart than I wanted, going to experiment with some higher fermenting temperatures next time...

Sparge, its not hard, super easy, I pop my bag of grain on the top of my kettle with a grill from the oven. I also invested in a proper paddle to mix my BIAB brew and I do feel vigorously stirring the mash helps. To be honest my beer being a % point low really does not bother me as long as...

I would recommend this bag off amazon. I used a few others and they have too large holes in them, this is perfect. https://www.amazon.co.uk/gp/product/B01D53H3W6/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1 I would clean up one of your oven grills and use that to help you, instead of...

You just want to wait for the first stages to finish, anything after 7 days will be fine. You can bottle two weeks later, so a total of three weeks fermenting.

Kettle bag all the way, makes life so easy, no need to transfer hot wort all over the place, just mash then lift out and sparge. below was a big brew I did and even that was easy to handle once I got it out. Never missed my OG by much. Also you can see my hops ready to go in their bags, just...

I would ”rack’ you ale first, before adding priming sugar. So transfer it into another vessel if possible so you get it off the yeast cake at the bottom of the FV, try not to splash or stir to roughly, oxygen is bad at this point. This is also a great time to add the priming sugar in slowly and...

As others have said, I just dry hop with my hops in a cheap little muslin bag. No mess, all the flavour, no special filters or pumps or syphons needed. https://www.amazon.co.uk/s?k=Muslin+bags&ref=nb_sb_noss_2

Ah, very interesting I have not been making the distinction between the witbier and hefeweizen, that helps. I am absolutely aiming for a hefeweizen though, so I have not added anything to my current brew. The yeast was Safale BE-134. Any other tips of a strong Hefeweizen are welcome! Thanks...

Hello all, After my failure to achieve a nice wheat beer first time round I have kicked off again with a new and improved recipe. Grain Bill 2.5kg German Wheat Malt 2.0kg UK Pale .25kg German CaraMunich I .10kg Rolled Oats Hops 70min Tettnanger OG of .046 with 22L going into my FV. Okay...

I just batch primed and bottled 20L of Yorkshire Bitter, I put about half in the bottom of my kettle, then add the second half once its full. I try and angle the syphon output so it gives a gentle swirl to mix the sugar, without any splashing. I like the circularity of my ale going back into my...