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Sous vide stick - keeps my mash at a constant temperature.

Sailing, growing vegetables, fishing off the boat and bread making. (The self sufficiency thing/ it’s the making things from scratch) I like to be outside whenever possible. My husband puts up with the beer paraphernalia and the boat paraphernalia and also digs the garden - so I can’t complain.

Hot temperatures do tend to do that,I would say it was done but there is no harm leaving it for a few days longer to be completely sure.

Pizza looks fantastic - is that an outside pizza oven?

First couple of sourdough loafs ever.Happy with the first results!

My hops are flowering like maniacs - this is year 1 . This year I didn’t do anything much to them as I wasn’t expecting any hops at all.

I regularly get very high attenuation down to as low as .998 as I use amylase in my lager type beers. I don’t personally think it tastes thin just very dry which I like.

I have used the CML5 yeast. It completely fermented out in two days it was like a Kveik. Used it to make James Morton’s totally tropical and was the best beer I ever made. Brewing another slightly weaker version now. Again

Yes please!

Seems fine to me if the total sugar count is right- I have also primed with rhubarb cordial which worked.

Yes please

I often re-use yeast - and get good results. Particularly with Kveik. So in theory I probably never need to buy yeast which does save a bit - in practice I keep buying new yeast to try!

It probably doesn’t need a heater at this time of the year. What temperature is it at? If you get super high temperatures it could easily lead to off flavours . I would take it off the heat mat.

Sounds like hop creep - it’s not really a problem - enzymes in the hops restart fermentation - it isn’t ruined it will just be drier than normal. Depending on the style - what sort of beer is this - it will be fine just the added bonus of a little extra strength for no extra cost!

Welcome to the forum - loads of great advice on here (some already written - use the search engine) but easy to ask for too. Doesn’t mean we all Do/think the same - but it’s a good way to determine your own methods.

I freeze boiled water in sanitised boxes and chuck them in like big ice cubes. My BIAB pan isn’t that big so my wort is always concentrated and needs diluting. Works fine for me.

Oh yessss please

It depends how old it is. You’ve nothing much to lose but your time.

Yes please - fantastic bit of kit

Just because there is no CO2 coming through the airlock doesn’t mean it’s not producing CO2. I ferment in a small conical fermenter which never seems to seal enough to have much through the airlock at all. If it’s got that sort of activity on the top it’s definitely still producing a CO2! It’s...