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I’ve just ordered some test strips to see if it is the meter at fault.

The last brew was a pale ale. I tested the water that morning for calcium and alkalinity then used a recent water report from Yorkshire Water. Ca - 95 Alk - 125.3 Mg - 10.2 Na - 200 SO4 - 250 Cl - 250 Additions according to the calculator off the site were, CRS - 15.7mm (total water) 28.5...

Thanks for the replys, I’ve been reading that article over and over, very useful and once I got my head around it I took the plunge into water treatment. I test my water before every brew both for calcium and alkalinity, I add the amount of CRS that the calculator in this site recommends but...

Also I calibrated the PH reader and test the mash at recommended temperature

I bought a PH reader and have currently used it four times. I’ve been testing my water before every brew and also been using the calculator on this site to see how much CRS to add. Every mash has been between 6.0 & 6.4 fifteen minutes in. How much more CRS would I need to add per litre to bring...

Brilliant! Answers my question, thank you!

Just started treating my water, I have a question about the figures that the water calculator gives on this site. It mentions to treat mash and boil water separately. When it states to add to the ‘boil’ is that before heating and sparging with it or literally in the boil after sparging? Cheers...

Could always use a couple of ratchet straps around the shive and keystone whilst moving it to the venue?

Should be ok if it doesn’t roll around and is still cold enough so the yeast is dormant.

I’ve casked two brews now, fermented in primary for two weeks then transferred onto 40g (plastic pin) for both. First one was perfect but the second attempt popped a keystone but I’ve put that down to cold crashing before hand. Managed to salvage 4 gallon and siphoned that back into the pin with...

I added a beer to cask (plastic pin) with 40g of priming sugar a month ago and last week it popped the keystone out and sent beer everywhere, thankfully I was in the house at the time and only lost half a gallon or so. I know storage temperature is a factor, it was left to condition at...

I’m just curious if anyone has an all grain recipe that includes marmalade or has any experience in brewing with any? My aunties husband has made a load himself and is interested in using some for a brew. Thanks in advance!

Was struggling to find a recipe before I made this so thought I’d post mine. Only my 9th ever brew, did a previous Hoegaarden clone which I based this on (used up stuff I had lying around) If I was to brew it again I might hold back on the raspberries, first sip is a bit tart, I...

Cheers, would I generally pitch both jars? 1) 20l 2) 1050 ish off the top of my head 3) Another 20l, est OG 1067

Bottled a brew on Sunday and washed the yeast, its been in the fridge until this morning, (planning a brew this evening) I have read that I don't need to make a starter as the yeast isn't that old, I have it split into two jars, would I need to pitch both or will one be enough? Cheers.

I'm the same..

So, drilled out the drain hole to fit the heater, probe & a 14 inch fan through. Got a wheat beer that’s been sat in there at a consistent temp for 24 hours. Happy days!

Cheers, I'm not keen on open the FV unless I have to, typically when would the beer be 1-2 points off FG, when its stopped bubbling altogether or when its dropped right down to every minute or so?

Thanks for the reply. Got family over on Boxing Day so was planning a simple blonde or session ipa that every one will like. Was looking at brewing soon, would it best to leave it a bit closer to the day? Also wouldn’t it be best to leave in the FV for the yeast to clean up rather...

Got an empty cask in the garage (36 pint) from a party this summer. If I get a keystone & a shive from somewhere, is the process of filling the cask and bottling the same? ie sanitise, prime with sugar, leaving to condition, chill then drink? Cheers