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too high fermentation temps can result in off flavours being generated that give fusel alcohol. I have suffered from this and afterward got an old fridge to control temps going forward and it was the single biggest step change improvement in the beers I've produced. You'll have to wait and see...

https://www.facebook.com/share/r/etLDjbHJt3FfzhFe/?mibextid=UalRPS Well there is no myth of CO2 blanket....it is real...stick your head in a fermenter post fermentation and see how long you last - actually don't obviously, but I have and was instantly unable to breath and would have been...

My take is for ales its not needed unless you're in a rush and want to turn a beer as quickly as possible, but we home brewers are usually in a position to leave post fermentation for some time, which is more than enough. Commercial breweries will perform diacetyl tests, but thats because they...

Not a great fan of the lager style, but it has its place and there are times when only a decent lager will do and I feel I need one in my repertoire. I've brewed a lager style beer a couple of times with reasonable success, but always felt I had to lager for weeks and weeks and weeks which has...

Its a good podcast that...I need to re-watch it and take some notes (downside of listening to Podcasts in the car). Also come across a couple of pro brewers recently who've said they add their calcium additions to the kettle rather than in the mash. Might have something to do with the Calcium...

Don't need to 'get into it'. Just use one of the many calculators that are free to use....get an understanding of the profile of the water you're dealing with...and your local water authorities annual water report is not good enough...invest in a quarterly analysis of your tap water..or use...

I guess it depends on what you're comparing it to. I think it's dirt cheap on the basis you're only using around 4 - 6kg for a typical homebrew batch so assuming your costings and even at 6kg of malt per batch if you fancy something with some bite its only £9.60 for a 20 litre batch or 27p per...

£0.002 per gram....increasing your efficiency might save you maybe 10g or so of grain? you saying that is expensive?

Reducing water, or reducing your water to grain ratio, will increase mash efficiency but not brewhouse efficiency. There is only a certain amount of starch in the grain..the biggest factor to increase the starch extraction is how fine the grind is. Grind to flour and you'll get all the storage...

Agree..I use the one that came with my BZ when I brew with that. Nothing is a challenge...just a case of doing your homework. Chilling is a pretty established process in brewing. I tried using a plate chiller that was not designed for the task and found it not suitable...or at least 'sub...

Well we could take a leaf out of the Americans book and have a World Cup and not invite any other nations....

Well this is where process is vital...the challenge with plate chillers and some CFC chillers are there are internal features that generate turbulence in the wort flow..these are like saw teeth ridges internal to the where the wort flows as turbulent flow is far more efficient at heat transfer...

I'm enzybrew curious...seems to get good reviews from those who've used it. Do you let it soak in the chiller or just recirculate through? With PBW/VPW I will recurculate for a while then leave to soak for 10 mins or so then recirculate a bit more.

Well my chiller is a gasket chiller so all good. My previous chiller was a brazed one and I wouldn't do that with that as the acid can attack the brazer...but I never got on with that chiller...they're not specifically designed for wort and have a tighter gap between plates and blocked up more...

You suggesting the EU has only just cottoned onto the fact that China subsidises its industries? Where have they been for the last 30 years? What about the South Korean car industry? the EU also subsidises its industries too so just a little bit of hypocrisy going on. Just goes to show one way...

Well my instant is (not anything more, certainly no scientific research done to back it up)n is that even if you clean the insides well you're better off not leaving the surfaces exposed to air hence why I leave mine flooded with Starsan...an acidic environment where bacteria cannot grow or...

Already have..check out BYD and that is just the tip of the iceberg. Was in China the back end of last year and there were several brands I'd never heard of in the big cities and all pretty good cars too from a passengers perspective. BYD has come over to the west and the others will be hot on...

Ah the Rolls-Royce of immersion chillers! Yeah, I guess they're pretty good for smaller volumes....I'm usually trying to cool down 80 - 90 litres on my bigger system. But I thought you were an overnight cool kind of guy?

yep but immersion are very very slow....cant beat a one pass chill into fermenter...and with my plate chiller I can get to within 1 degree of cooling water temp its so efficient...and for cleaning its just in line of my normal kettle cleaning circuit, but yes many many ways to skin the cat.

Tricky with a fermzilla without pressure as it requires positive head pressure to push beer out, so only way would be to open up the top and use a syphon as you would a bucket...so not really gaining any real benefit in relation to bottling/packaging - or I guess you could just open the PRV and...