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Just saw this on my FB feed

Welcome. The good thing about living in London is that you are much more likely to find stuff for free or cheap. Free cycle and such can often provide you with a fridge for temp control. Whereas where I live I had to hunt on eBay, pay for it, and drive to pick it up. Good luck with your brewing...

Best way to know if the yeast is doing its thing is to take a gravity reading. If it's going down, the yeast is busy

Nothing quite wakes you up like hitting a largish pothole at 70mph

Ugh, roads round here are like the surface of the moon. Not surprising if you watch them put down some fixes. Just a bit of gravel and sand before they tarmac it. That won't last through the wet and cold weather. Cars are just weaving around the holes at the moment, also not safe

http://londonandsoutheast.brewcompetition.com/

Wow, thanks so much Steve. Really appreciate it! Seems ok to me, and should be interested to see what effect it has. Plan to do some iterations of the same recipe, and one will be without water adjustment, to see how much difference I can detect. This is perfect. Judging from what I struggled...

Ca to 100pm? Sounds like a plan. Thanks Yes, that's what I mean. Is this not the way to go?

Yes on both accounts. But you can ignore the target values. I used them only as a guide for my final results at the bottom. There are no acid additions yet, as I plan to add that once I kno mash pH I tried to keep the sulphate and chloride ratio towards a malty profile.

How does this look for a wheat beer? So many different opinions on what the profile should be out there. I've gone with a malty approach for this, low sulphate and higher cl https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=3JD4DBT

Being half German and Austrian having spent time in numerous places there, I can say there is *some* truth in it. I've had it served like that for sure, the waitress even saying there will be a wait for the Pilsner. However, most of the time you just get it as per normal. In Austria however, never

I just cleaned some bottles with Oxy and we have hard water. I left them soaking overnight and they all had a residue on and in them. I ended up squirting some white vinegar in, shaking it around, adding a bit of water, adding a ballchain and giving it a good shake. A final rinse with water left...

https://thetakeout.com/the-patient-art-of-the-slow-pour-pilsner-1822321388 Now I want a decent Pilsner dammit :gulp:

I've brewed a few good beers with my tap water alone. The last dunkelweizen was very popular. So I guess for the dark beers I am ok, but for lighter ones I should experiment more with additions. Got calcium chloride and gypsum atm, will probably need to buy some epson salts at some stage...

I need to have a chat with our softener guy. We moved in a few years back and never saw a water softener before, so I don't know what it's connected to and what not. I do usually get my water from outside, so if it's bypassed (which makes sense, who wants a salty lawn?) That'll be fine. We have...

The atom feed via the link at the top? If you want to subscribe to the RSS feed I guess so.

Started my little brewing corner on the internet. Only one post so far, but we all have to start somewhere https://wurstbrewery.co.uk

Fair enough. Was being a bit hopeful expecting to work it out. I guess I'll either be making a switch to Ashbeck 100%. Or if the analysis from our local spring comes through ok, that'd be a cheaper option Thanks