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HI All, After fermentation fished, I pitched my clearing fining and this appeared a day or so later. Looks to me like I have some kind of bacterial infection? Sorry not great photos. Or is this just the finings clumping around something?

This is really interesting thanks Steve, I though it was only wild yeast that had the ability to produce spores and combine with other strains, with all replication in brewing yeast done via budding (mitosis) hence the limit to the number of times you can wash brewers yeast. I will read...

You could try popping in the details from the water report here and selecting the beer type and it will give you a good idea if anything needs adjusting. https://www.brewersfriend.com/water-chemistry/

I use the poo from my chickens, once composted :mrgreen: which is ironic because they eat the left over grain from the mash.

Hi All, I have two conicals with two Ales ending fermentation about now. I have been draining the trub off every few days. I'm planning to crash cool over the next few days and then do a final trub removal. I want to add my isinglass finings to the conical and then move to keg 48 hours after...

Thanks Steve, that's what I have been working out to and then using 0.35g/l DLS to add 50ppm cal (dependent on what I'm brewing). I'm going to work on breaking that out and use the component parts.

Hi Steve, Is that alkalinity value pre or post CRS treatment? (raw 260ppm, treated with acids 50ppm)? EG: A: 260 * 0.4 (pretty sure its this from my reading) or 50 * 0.4 thanks L

Based on Steve thread which is great BTW, I would agree we are looking a residual alkalinity and for a pale ale he recommends 20 ppm, so at 19 ppm I'm pretty close. From my reading sulphate is key to hoppy notes popping out so increasing this might be ultimately the way I will go. I think I'm...

OK, so I'm not a crazy person and I have been doing a little more reading, I found my water report here http://www.southeastwater.co.uk/your-water/water-quality/water-hardness-and-quality-check and I plugged the detail into this brewing tool...

More information: 9g of DWB per hl of your brew - length increases calcium levels by 15.6 mg/litre (ppm) and increases chloride levels by 15.4 mg/litre (ppm) and sulphate levels by 32.1 mg/litre (ppm). So, DWB effects calcium, chloride & sulfate Burton Water Crystals a blend of calcium...

Hi All, so, I have been using D.W.B for a while now to provide the right quantities of Calcium and thus the correct PH in both the mash and pre-boil. What I'm not clear on is when and if I should use Burton Water crystal. I'm not sure how much overlap there is in these products thus a better...

OK the jury is in and it went down the drain, to sour for me. :mrgreen:

Agreed, I believe carbonation in the bottle is better represented as Secondary or tertiary fermentation. Conditioning is aging, typically at much lower temp; sub 8'.

great post and feeling slightly smug as I'm doing this already; well thanks to a Homebrewing course and my local store :)

sorry, I'm not clear all grain or extract? also download the trial of beersmith2 plug the ingredient it has vs your kit and you will get better results

So, I bottled some too and I left one to chill all day and I just has it when I came in. In the bottle the sour notes are fading and you can just catch a taste of the orange peel I put in. Still, I think IPA or a good ALE is my go to.

Good tips, thank you!

HI All, So, I got them from http://the-home-brew-shop.co.uk , they are the MiniBrew 6.5us Gallon Conical Fermenter (5.4 uk gallons) I check them and topped off they hold 30L with 1.5 liters between the dump valve and the racking port. They are made of plastic (HDPE).They were selling this...

No worries, sorry I broke the forum :doh::grin:

very weird some how the picture got removed. https://drive.google.com/file/d/0B-h1LWetjDyKT2Q0MThQVVprWWc/view?usp=sharing