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I've come to this thread following the tagged comments by @Clarence - which by the way I will take as a compliment (Though I'd dispute the cost part - but you had a point). To return to the OP, the answer to how much water is enough. Volumes and masses will depend on so many variables about the...

TBH it was purely the timing of the films that made it Barbie then Oppenheimer. As a med student, I read Richard Fenyman’s account of the Manhattan project, which while a brief part of the book gave some insight to the life on site. (Surely You're Joking, Mr. Feynman!). The film looks to be a...

This is my favourite mashup so far 😍

So is anyone else giving in to the on trend cinema visiting this week? 🎞️ 👡💄💣🤯 .... I have persuaded my eldest daughter to come along to see Barbie with me early on Wednesday, we then have a 10 minute wee break (literally and figuratively), before my youngest daughter is joining us for...

I know we’ve slightly different equipment and have discussed this separately, but I reckon the semi automatic filler is easier to calibrate. Not ‘easy’ since it’s still a right pain, but I didn’t have quite the hassle you have had. I’ve watched the videos and been thinking about what was...

I used to say kv-ick but it appears from the following that it should be kiv-ike, with the first i as a quick 'i' as in pick, but can be pronounce like a contracted 'a' like cave.

The positive is that it is likely that for a few days the CO2 being produced by fermentation will have maintained a positive pressure reducing the amount of air ingress. Similarly the vapour pressure from the beer will have reduced non gas ingress. However, the amount of air entering the keg...

This ! A unseasonably warm welcome for I think most of us. It is though a real calling for homebrew, that you can make things that would be otherwise so hard to find. I've nae a clue about Bristol, but good to have you here.

Thank you, the limitation in all of these pieces is the word count and it does limit the 'flow' of a paper, particularly when I'm going through it for the third time trying to fine another 50 words to cut! It was the discussion of possible causes that I didn't do as well in The making rubric...

There's another line of thought for pitching dry yeast... Rehydration of dry yeast uses water 31 to 40 deg C with a reduction gradually over a half hour or so to wort temperature. So for dry yeast a brief period at over 30°C is not a bad thing. However it depends on how long you leave it there...

Thanks - that’s really lovely of you to say. I am really enjoying the course, but there’s no online group to share or discuss what we are studying, so I’m grateful to have this forum thread to be able to sense check and share thoughts x.

You are right, and I should be more content with the mark. I set high standards for myself . I've edited the post as I don't want to give the impression I'm ungrateful.

I've just received the feedback on my essay - which I'll include here for anyone who might be interested. I got 60% for the essay described as on the upper end of good but not excellent. My overall mark was higher as I'm reassuringly consistent on the engineering and maths parts. There was a...

TBH that a bit as well 🙈

I'm just catching up after being away from all things digital yesterday - it was my son's graduation so we were out all day in Edinburgh, so a wee bit footsore today. There's a lot of really good suggestions here and things to consider for longer term brewing capacity as well. @Buffers brewery...

Apologies I’m exaggerating crushed grain is 30% more volume ( less dense) not 40%. https://brewingindustryguide.com/amp/malt-handling-avoid-common-sizing-mistakes/

Sacks are the same size but the volume of whole grain is a lot less so they aren’t filled as full for the same weight.

I’m with @Alastair70 in that I like the assurance I get from crushing my own grain and varying the milling grade for darker grain additions. There a couple of other issues to take account of. Crushed grain takes up about 40% more storage volume than whole grain - yes I know it’s...

Suggestions please 😁. With my son at home my beer is being depleted faster than I can condition it at the moment. Just over a week ago I put about 50 litres of lager on and I’m doing an accelerated lager ferment (really cool first 8 days then v slow rise to ambient over a few days) but it will...

Perfume tonight is Eau de Trappist … or perhaps Urrghh is more apt🤢. I managed to spill about 2 litres of Dubbel on transfer tonight and then sprayed it neatly targeted into my hair while pressurising an over filled keg with the PRV open. 🤦‍♀️ No amount of Channel is going to hide that. I’ll...