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well everything gets a fresh wash down in its piece part state before next use...not just pulled out of the bucket after a few weeks and used. Doesnt seem the best option to leave stuff out in the open to me.

Always tasted soapy to me...assumed at the time that was a wheat beer thing until I tried others. Not touched it again for probably 25 years or so. But it was back in the day where they were pushing Hoegaarden in the pubs so I have no idea if it was imported or brewed and ruined in the UK.

Well my usual process, especially with my fermenter, is to tear down after every use and I tend to leave all the loose parts in a bucket of sanitiser until next use and the fermenter in a stripped down state. I never seem to feel comfortable cleaning up then leaving the fermenter built up and...

Surely caustic and PAA is strong enough to deal with mould...so is it an indication that the mould is in places the caustic and PAA cant get to and if that is the case then the wort/beer is not getting there too? Appreciate ideally you dont want it there but maybe it's not an urgent issue. I...

oh ok, maybe the is where I went wrong before. yeah I’ll add some flavour whilst still I the carboy then transfer to keg. Maybe force carbing is the best option. I prefer bottling vis my counterflow bottler anyway.

Well it's not carbonated at all at the moment as it's been sat in a carboy with an airlock. Last time I did this I decanted into a keg, added some CBC-1 yeast and some sugar and expected it to condition and carbonate in the keg...it didn't, was flat as a pancake. I wonder if there was too much...

I realise that, was just saying I'd tried to make up some tinctures and wasn't impressed by the results so decided not to add, but the addition of vanilla sounds good. As to what it tastes like now...well it's a big heavy thick viscous impy with a kind of coffee/dark chocolate flavour but with...

Yeah I like the look of the staves. Have experimented making various booze infused mixes with things like coconut and raisins but they didn't turn out like something I'd want to add to the beer. Also think adding neat booze at this stage will just make it taste too boozy. But fundamentally I'm...

I'd love to give it a go...thanks! And dry hop at 4C? never thought it'd be worth doing that cool. defo worth a go as I want to limit dry hop contact time to 24-36hrs (closer to 24hrs) and soft crashing and dry hopping for my desired contact time...then cold crashing for a few days extending...

Brewed an imp stout over a year ago now. Wanted to try to do a kind of pseudo barrel aged Impy stout as best I could in my garage without any actual barrels I brewed 40 litres, fermented out, split into two 20 litre carboys, and they've sat there in the corner of my garage all tucked up and...

to be fair I did lead the conversation with "I hate wheat beers....Hoegaarden is rank". He then introduced me to Paulaner. A different experience. As for Kristallweizen..I walked into that one - went right above my head. Never heard of it before, I'll be sure to keep an eye out for it.

I'm all about the science I'm afraid...well not so much the science but the process. I am a manufacturing engineer by trade so the endless effort to eradicate or control every single variable is the obsession I'm afflicted with. I've got into the habit of raising temps a degree a day for a few...

I'm traumatised by having to explain hazy beers to some of the old fella's down my local with some misunderstandings about what hazy beers are. I know I'm talking to those in the know on this forum, but out there in the real world there are alot of people who have some funny ideas. And if a beer...

Not necessarily..In my experience some people who say they don't like hazy beers it because they don't like the latest 'trend' for hazy IPA's, but then you ask them if they like German wheat beers, and I guess stouts and porters too, and they say they love them....go figure. its seems the...

so you're not keen on German wheat beers then? wink...

I've had a few different kinds just randomly off eBay..whicever the cheapest are. Only use bottles for convenience so beer never stays in them for long so not really been concerned with the O2 diffusion thing...but pretty convenient. Annoyingly the wife keeps on throwing away the caps with the...

Well it's a volume business...sell enough volume and you're going to survive. My local captures a village population and it's an expanding village and is currently thriving with good footfall every day of the week - been my local for 20 years. similar story in the surrounding villages. But as I...

Well it's competitive industry for sure, but far more margin than beer, though your point on energy costs is valid. Pubs that serve food generally have a better chance of survival.. they make far far more margin on food sales rather than beer sales. Got to be good food of course.. No hope if...

Tannin extraction is a funcion of ph and temperature. So you'll be fine so long as the PH isn't around 6 and the temp isn't higher than 75 degrees C. In fact the ideal ph for mashing is around 6 as far as the amalayse conversion process is concerned, but we pull it down to prevent the...

Well it's my experience that he ispindel reads incorrectly. I have a few and all read accurately if you make up a water sugar solution of a specific gravity but in beer they are all way way out...not even close. I thin its several reasons..they probably sit close to the side and touch the side...