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Was the temperature the same on your previous brew? A difference of a few degrees can have a large impact on how quickly it ferments. My last brew fermented at 19° and was noticeably slower than other brews at 21. I would expect your temperature of 18.3 to slow the yeast down somewhat

I listen to that one too athumb.. I have a friend who's lived his whole life in Wiltshire who does the samething: "unknowen" etc. So I don't think it's just an Aussie thing (if it is an Aussie thing).

I have one to send in. Please PM me your address 😃

That's fantastic! Hopefully they will continue the same model of "small quantities of yeast/hops with low postage". I changed my purchasing practise from "in bulk to save on postage" to "buy just what I need per brew" (for hops and yeast only) because of the way CML works/charges. There is...

Murgy Straight went into the bottles yesterday. Smelt lovely and looking forward to it. The spent hops from the dry hop went into the kitchen bin and the kitchen smelt delightful this morning!

Or just bulk buying it. I've stocked up with enough yeast to last me a few years now. Once that's used up, I'll look at bulk buying... In whatever form that takes. Reusing yeast isn't with the hassle for me to save £4 a sachet

It's not sat next to a radiator is it?

I'm in for 2

When the pH of starsan raises (which is what will happen when you dilute it with lots of wort) then it stops being a "bug killer" and actually becomes a yeast nutrient (I don't undertstand the chemistry of this, but it's quoted by FiveStar a lot). So the end result is that you've added a bunch...

When yeast ferments (especially in the early active stages) it generates a lot of heat. I don't know what to expect with wine making, but in beer making I would expect the temperature to raise from ~20ºC to ~24ºC in the first 48 hours of fermentation. Wine must has more sugars than beer wort so...

It's amazing how many people find this simple instruction so hard to follow 🤐

Any piece of creative work can be copyrighted. This includes a poem, Limerick, song or even a recipe. You implicitly own the copyright for anything you create. This includes recipes. Recipe books have copyright notices on them for this exact reason.

I don't know whether they frequent the forum. Even if they don't, I might reply to the next friendly email I get from them with a link to show the (almost - if you ignore the trolls) universal support and appreciation for their work.

Lots of us are buying in bulk for future years. I've just put in an order for about a 2-3 year supply of yeast. In case the website is taken offline with their yeast specs between now and me (or anyone else) using my last sachet, here is a copy of their yeast specs for posterity.

I've accidentally left around that amount in the bottom of my fermenter before adding the wort into it. The beer turned out fine and you couldn't tell there was any starsan in it.

Yes. Pellets

I have one of those that may go in the bin. The problem is that it won't fit in the fermenter sideways - it's to wide. So it has to go in roughly vertically. At which point all the hops sink to the bottom. Then they sit there. Swell up as they absorb moisture and get compressed and held in place...

There is a bit of "wobble" in the tap, and a screw on the top of it. I'm about 95% certain (I'm not near mine too check) that if you just remove this screw, you can take the tap handle off and it'll be impossible to open.

That's quite a dextrous cat to be able to open that valve. Mine takes a fair bit of effort, but I understand why you wouldn't want to risk it! The other option would just be to block the cat's access to the control lever/arm/tap. It looks like you could take a screwdriver to the screw at the top...