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Resurrecting an old thread... but it's NOVEMBER for crying out loud and Vernon Kay has been playing Christmas songs all week. Anyway, I refuse to be forced into Whamhalla in November, so despite hearing Last Christmas just now, I'm considering myself still in the game for this year.

This is just likely the best answer to your question you'll get. The yeast won't know the difference between heat from your radiator and heat from summer. But you may find that now you've removed the heat source, the temperature will crash and the yeast might go into their dormant phase and...

And ladies

There are quite a few pumps in that MP-RN range. You should be able to find one that suits you. Mostly it depends on how high you want to pump it

I just use the pump that comes with my Grainfather G30. So there is a hop filter on the inside of the unit (and I have a false bottom too). I would say that you probably want a filter between your kettle and the pump... otherwise hop debris will probably clog the pump. One thing to think of...

Apart from that very initial spike, which I would assume is more of an error in reading than it actually did that huge temperature swing, I would say that your temperature control is definitely good enough and you don't need to spend anymore on it unless you want to. I certainly have never...

I'll. try to remember to post the results. It actually started at 1.050, but I accidentally purged the start of fermentation from home assistant after I'd had a few to drink. I mashed at 65º for 60 minutes, then 72º for 10 minutes. Fermenting at 20ºC.

That's why what I'm seeing too. First time brewing with flushed nun

Really? This is the first I've heard of this, and I can't come up with a scientific explanation of how this would happen

The key is right below your result

Another pint of Murgy. Yum

Dried hops won't "smell odd or anything" as they age. Think of them like a herb. They will lose some of their nice aroma/flavour as they get old (freezing/removing oxygen drastically helps this) but they won't "go off".

I replaced the tubing on the inlet side of my CFC for this reason. Now the CFC can sit on the worktop next to grainfather and I can access the wort for whirlpools/hop additions without having to fight the CFC

Whatever gets into the last bottle, I keep, even if it's only half full. I drink that one first and unless it's a hoppy IPA, then it's pretty much identical to the rest of the batch. If it's a hoppy beer it won't be as bright and fresh as the rest of the batch, but it's still tasty.

If your after a half decent result, then both will give you one (and probably a decent result). Nothing to fear, go for it if you want!

I remember hearing many years ago that cask doom bar was still brewed at the brewery in Cornwall, but bottles and cans were somewhere else and that they tasted pretty different. No idea if that still holds (I would imagine in would) - a pint of doom bar in a local pub used to be one of the best...

Nothings a necessity. It doesn't mean you need to be snooty about people who choose to use it. You can brew in a plastic bucket with holes in it in a cave with rocks and a fire. No need to be critical of people enjoying themselves in a hobby

Depends what you want. If you brew in a greenhouse and not the kitchen and don't have an extractor, a condenser seems an ideal thing

I just brew in the kitchen and turn the extractor fan on. No condensation Also, don't boil the bejesus out of it. For a 5 gallon batch, you only really need to boil off 1-2.5 litres in an hour to have the "recommended" level of "rolling boil". No need to boil off 5L and have it dripping down...

👍Ah-ah. A Naked Wines fan I see! This is one of our regulars.