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Occasionally, I leave beers in the FV because there's no empties to rack to. I have noticed they can get super saturated with CO2 (enough for a pleasant bite), drop bright and taste perfectly acceptable. And that's just with an airlock in place. Any idea how gravity points short of FG relate to...

I had a gusher batch in bottles last year. Seemed to be linked to new bottles, that I thought I'd thoroughly cleaned and sanitised. It was quite impressive. A stout ('Black Adder' clone) 'champagne'. The kids ran for cover whenever I got a bottle out. I ended up opening them into a large water...

I love it on crumpets with lots of butter. Crud on crumpets. Waste not, yeast are surprisingly nutritious. Apparently, there's a massive global trade in the stuff.

I'm biased. I FWH all my brews. We all have our own unique sense of taste. If you don't detect any beneficial differences, don't FWH. There are other reasons to FWH, though. It makes brew day more convenient. I hop straight after sparge then walk away for 90min. And, as someone pointed out to me...

Depends really. Dextrose (glucose) is about as simple as sugar gets. If they can't metabolise that, then probably not. But never say never when yeast are involved. Adding a little simple sugar might poke them back into action. Failing that, why not rack to a secondary (off the trub) and wait it...

Agree, cleaning and sanitising should be considered priorities. Infections don't just ruin beer, some bugs found in beer could potentially ruin your health too :-?

What MyQul wrote. It's not necessary to refrigerate between each step up. The yeast clump together and flocculate when they've finished the starter wort. For the 2nd step up, add the required amount of DME for 800ml @ 1.036 to 400ml water (+10% for evaporation). Sterilise and cool. Adding this...

Give it at least a few more days. Do you have any yeast nutrients? Get some if not. You could try the following. Prepare some sugar solution, as though you were going to bulk prime for bottling, and include 1/2 tsp of yeast nutrients. Pour it in the FV and give it a thorough stir. Then check it...

https://www.youtube.com/watch?v=zNHTqikczLg :lol:

Check it in a week, mate. Adding more yeast won't work. There's not enough sugar in there to get fresh yeast up for it. Wait for the yeast already in there to wake up again. They know what sugars are left in there and they'll respond at some point. Out of interest, did you add anything to your...

All other things being optimal, it's probably a reasonable questimate, depending on the yeast strain, its viability and vigour, as well as the starter wort environment, really. This table is a very general guide that is a good starting point to figure out what you might need. The only way to...

We are traveling in the footsteps of those who've brewed before… Oh when the CRUD, Goes marching in, Oh when the CRUD goes marching in, I want to be in that beer, Oh when the CRUD goes marching in... CRUD! CRUD! CRUD!

:hmm: Marmite? Toast and tea? I'm in.

Crud is good for yeast. Don't fear it. It won't harm your beer.

Danes.......

Station.......

When do you decide it's time to rack to you PB, Jmcm?

Kolsch is about as close as I get. Lager ingredients but ferments in between at 16-17 degrees. Very nice. If you haven't tried it, give a go. https://byo.com/kolsch-altbier/item/1881-koelsch-style-profile

The ITC-308 looks really handy for home brewers :thumb: Am I right thinking the double socket has one heat and one cool outlet? Pretty good price too. I did my own using an ATC800. If I put a price on it, it definitely cost me a lot more than one of these ITC-308s. I like it. :hat:

Yes, but some might struggle to maintain it. If you are thinking of brewing more than the occasional lager, I'd consider your options. As far as I know, getting close to just above 0 is ideal for lagering. Edit: just looked at what you're 'drinking'. You just need a fridge, don't ya?