Search results

Another route is to build your own, large stainless pot, drill a few holes, add an element and a few taps, buy grain basket and a separate pump and PID controller. Then the whole thing can't conk out.

Welcome

It could be a fortunate mistake where you make your best brew ever. Then of course you will need to precisely repeat this procedure ;)

I have only ever bought low value items that can't break down, like stainless fittings etc. I would be worried about having to return an item.

Welcome, nice to have Mr & Mrs Pitt Smith on board ;). Lots of knowledge on the forum, lots of opinions too ;) welcome to a great hobby, any particular style of beer you favour?

I had some Meteor IPA at the weekend, I enjoyed it, not hopped to the ridiculous.Described as IPA – 330ml, 4.8% abv. A light and hoppy French session IPA. One of the last independent, family owned breweries in France, Meteor Brewery has been operating for nearly 400 years." I have no idea...

You don't say where you are flying from/to or which airline, but I can confidently tell you that many airlines allow you to carry 2 x 16Oz CO2 cartridges in your hand luggage and I have done so on many occasions. Best check your airline info.

Watch the video, certainly no stirring as such more recirculation.

Interesting that the Head Brewer at Black Sheep Brewery says during open fermentation they "round it" to "re acquaint" the yeast.

Yes at 2.6%, maybe Centennial at 60 and both at 10 and hopstand

It is, it is also what MM put in their TT Landlord AG kit. Taylors list Savinjski Goldings and Im not sure how they differ from Celeia

Yes, according to Malt Miller their current Ceileia is Alpah 2.6% whereas Centennial is 9.6% I like the idea that keeping everything equal will allow easy recipe adjustments, cheers

I am working on a recipe based around Badgers Fursty ferret According to the Badgers own website it has "crisp hop notes from Celia and Centennial hops, and a moreish-ly malty backbone of Ale and Crystal malt " Elsewhere I found suggested an IBU of 30 and a EBC of 25 or so So, I was...

Im trying to work out from the photo whats what, presumably the creamy colour is all yeast but whats the brown band? Hard tp tell the quantity but that may well be enough to pitch

If it worked you should have seen some krausen (foam) on the top once it kicked off.

Yorkshire Bitter 25L Batch Originally went for the Greg Hughes recipe but then altered it somewhat, whereas GH goes for Challenger + First Gold hops I went with Challlenger and EKG. I also added some Golden Syrup in with it and a little Amber Malt. Mash Temperature: 66C Mash Time: 90 Boil Time...

So they didn't notice the change when Molson Coors let the Bass yeast strain die out then? At least according to a friend who works for them. Bass was the beer of choice for us (and pedigree) back in the seventies and when kept and served correctly was a brilliant pint, there is still the odd...

When I was a kid I used to help out on a farm and they certainly cut them off without anaesthetic in those days, used to cut lambs tails off without as well. Also used the rubber bands sometimes.

Another update, the head brewer kindly offered me some of their yeast strain and offered to send it out to one of their shops if I can't get to the brewery. Unfortunately all of their shops are in East Anglia so no use to me at the moment but if anyone lives that way and wants to make a beer in...

Well, assuming it is actually 36L total water as you originally stated (and I calculated) and not 33L as you just said and assuming a grain/water ratio of 3l/Kg which is about right for BIAB in my experience then you would get the following according to Brewfatther for my equipment Mash water...