Search results

I have accidentally done this kind of thing before and denatured the grain. Fortunately it was only a 5L brew

Bollocks! I meant 69C/70C! Dont know why I put 79C/80C. Thanks for pointing that out steve.The OP may had denatured their grain if they mashed that high. Idiot! (me, not you) aheadbutt Im going to edit that post too, just in case the OP somehow doesnt see this one

I hardly ever brew anything more than about 3.8%. Couple of tips: * Mash high for a bit more body like 69C/70C * You can also mash shorter for more body too, like 40min instead of an hour

Use this yeast calc. Notice it has a dry yeast tab. Iirc its something like 3g of yeast for 5L http://www.mrmalty.com/calc/calc.html

If your doing anything north of 20L, chuck the whole packet in.

I thought the official figure was 155 for today?

Yes, I got 75%/76% attenuation when I've used it

Ive never tried it as I use star san. Glad its worked for you

Deaths creeping up to 200 again :(

And to make matters even worse... (pulled off the Guardian blog) Three men stabbed at Bournemouth beach Three men were stabbed at the popular holiday resort hours after a major incident was declared when thousands of sunseekers flocked to beaches amid the heatwave. The men, all in their 20s and...

According to the brupaks grain guide 5% is what you want but I'm sure some people add more. They add more body to the beer. I think they add flavour too but I've never noticed tbh. I normally use flaked barley to add body and havent used oats for a long time

I dont think it really matters. With what happened to Corbyn over anti-semitism, you'd think she'd not touch any tweet's like that with a barge pole. Clearly she hasnt got any political nouce

This thread has got many a brewer into AG athumb..

Bloody nora! Even if C-19 hadnt come along, If I had seen that I'd have turned around and went straight home again

I've said this before, if your in public life, stay away from social media. So many politicians that get themselves in hot water because of SM

Freezing will definitely have killed off some or all of the yeast. If you want to test if any cells are still alive just put it in a starter.

The first three days (72 hours) after fermentation kicks off is when (off) flavours are produced. After that your fine. Ideally of course you want to keep it at a stable temp throughout fermentation

Yup it were me. I've used notty over a couple of summers. It handles mid 20's no problems

I used to do 19L boils on my biggest gas hob ring no problems

D. Run to the shop. Get a 5L water bottle. empty/drink water. Put starter and yeast in water bottle. Shake x 4 times per day or so.