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I've had several annoying leaks over recent years and in one case encased a part of the connection in clear epoxy to seal it. I've tried all sorts of fancy leak finders and to my mind the best leak finder is still listening very closely to each part while connected, with the pressure dialed up...

I use glass silver and pink pearlescent pebbles, the type that are used to decorate the inside of vases... hey you'd expect nothing less here 😄 🌸🌺🪷

Or you go above the yeast alcohol attenuation limit to leave sweetness....

It's because there's a secondary addition so the Original gravity is the pitch gravity but the total gravity is a virtual number that reflects all the fermentables. 😀

I've transferred the recipe now into brewfather and personally it comes out higher strength than the recipe suggests, more a quad than a trippel. The sugar in your marmalade is 51%. I think I'd cut down a bit on the marmalade or up the batch size. The files here though mean you can fiddle with...

Raisins - a couple of handfuls microwaved covered in water to near simmer. Not oil as it will stop any head forming when poured.

Yep though personally I reckon it would be fine and you wouldn't need the pasteurisation step either. I'd probably not add the dextrose or candi sugar as it's more than strong enough in the first place, but would add yeast nutrient. I've just thought, an alternative would be to make marmalade...

A suggestion, though I realise this is quite strong: Batch Size: 30 liters (approx. 7.9 gallons) Estimated Original Gravity (OG): 1.085 Estimated Final Gravity (FG): 1.010 Estimated Alcohol by Volume (ABV): 10% Bitterness (IBU): 30 Color (SRM): Deep Golden Grain Bill: Pilsner Malt: 7...

Thank you lots 😃. I think I'm going to go with fresh Ginger and citrus peel in honey or syrup warmed to about 70 and hold for a minute then add to secondary... you know I like to make things a bit complicated. More seriously though I really don't want to be adding odd moulds or yeasts with the...

Ooh concentrated good advice thanks 😄. I was worried about contamination by adding it to the wort cold, but adding to secondary reduces the risk once there’s a bit of alcohol there. I’m feeling a bit dim for not thinking about adding in a mesh bag to mean I could remove once the taste was where...

A wee bit of advice if I may on how much and when to add fresh ginger to a saison? I last made a saison back in that dimly remembered time BC (Before COVID) which was a Greg Hughes recipe I think. It was ok but not that special. I’d like to make a ginger and Citrus saison similar to the St...

CML is close to a 'local supplier' of hops for me and I too used to really appreciate the follow up emails. Yesterday, I put in an order for 700g of hops, cryohops and some of their yeasts. I'm going to miss having a library of their yeasts to keep for whenever I might need them as well. I...

Oh I'm going to be the kill joy here .... Hydrogen powered vehicles will remain niche always always. It is super difficult to hold hydrogen in one place, is not very energy dense, needs cryogenics and super high pressure to store, it can diffuse through high strength steel, and makes the...

Filtration requires the beer not to be carbonated. Any filtration requires a pressure drop across the filter and there are few circumstances where this won't lead to foaming and degredation of the filter by nucleation within the filter media. If filtering at low enough temperature with only...

I’ll catch up in a bit on this thread, but a bit of reassurance. I spent 6 weeks learning about beer filtration on the MSc I’m doing at the moment. It most definitely has a place in production but …. It all depends on what sort of filtration as it’s rarely a single step. It’s certainly not...

I’m on annual leave for a few days so I’m allowed some of my own goods during the week. This is my Dubbel or Quits which is about 9 months old and has matured nicely. I need to get some more canned and send to people I’d promised it to. The sour dough was over proofed unfortunately but will...

https://www.thehomebrewforum.co.uk/threads/annas-brewdays.89471/page-50#post-1277511 It’s an alkali cleaner. I use it in a submersible pump to clean the kegs and fermenters. It’s nasty stuff.

Generally it's the rinse aid that's the problem rather than the detergent, which gives that 'fresh' smell and 'urggh' taste on contact. Though on glass it may be neither. The main benefit from the dishwasher is the temperature. The cleaning efficacy through the neck of the bottles will be...

Hi all You know that feeling when you've left it too long to get in touch with a friend and then it feels awkward sending that 'Hi' text.... yep right there with this. Ok I've still been brewing but super busy with the newish job, which means timing brew days around being in Orkney half the...

I've 60 litres of lager down here in Stirling to keg ... I'm fine whatever the weather I reckon. Bit annoyed to find that while away number 1 son has been drinking the contents of my brewery but not topping up the CO2 so the beer is flat now. Also spent the day trying to catch up on the HW...