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Is the temp probe detachable?

Thanks everyone. Think I know what went wrong here.

I used Irish Moss rather than Protofloc - would this cause the same issues if too much used? I wasn’t aware using too much might cause this. I’ll be more careful with my measuring next time (in case this caused it). Re: filtering syphon - I bottle direct from FV so not an option. I’m not keen...

Under pitching is a possibility. This was my first brew using recovered yeast from commercial beer and it took a bit longer to get going than the dried yeast I’m used to (24h rather than <12). That said, it had reached 1.012 3 days before bottling so should have been finished (Fullers isn’t a...

So far, Brewferm Ould Bruin. Coopers Stout was also surprisingly good for a 1-can kit. Started out a bit too harsh in roastiness but a few months later it’s very nice. I also enjoyed Razorback IPA but it needs drinking quickly - the hops faded over time and left a slightly bland beer. I have...

I didn’t think of tapping (*), but I did reduce the temperature to 16C for 3 days. I can’t go any lower as I don’t have a brew fridge. *. That said, whilst bottling the yeast continued to swirl around so I don’t think it was ever going to settle without assistance. I think if I use Fullers...

A bit concerned about this - I thought Fullers was supposed to be highly floculant yet this hadn’t compacted down at all. I’ve never had to leave so much in the FV at bottling and I reckon at least 5 of my bottles have a fair chunk of yeast in them. Maybe I didn’t leave it long enough, but it...

Sigh

Sounds like an ESB is in the offing... Edit: just did some research and some sources say Pride has EKG and some say it doesn’t. Strange.

Stronger beer makes the yeast sleep more heavily. Make a RIS and sometimes you can hear it happily snoring.

+1 for marbles. The only tip I can offer is, use a bigger bag than you think you need. Otherwise the pellets swell up and split the bag open (this might have happened to someone I know...)

Yes, I know I would need to build up before brewing, and have done this in the past. My question is, if you can’t brew straight away, is whether it’s better to leave the yeast dormant and then build up as normal, or to increase numbers, let it go dormant again, and then build it up. My hunch is...

Clearly stronger than I thought!

Hi all A deceptively simple question, which my Google-fu has failed to resolve; I’m just drank a couple of bottles of a bottle-conditioned beer of which the yeast is useful (Fullers as it happens). But, due to various circumstances (FV still in use and impending holiday) I can’t brew with it...

I’m not normally a lager person, but I suppose with summer approaching the old cold one could slip down nicely. How does a pseudo lager work - ferment like an ale and cold condition, or do you just condition it like an ale and chill to serve?

Ooh, I like the idea of using a saison yeast - then I can brew it alongside another brew (only have room for 1 temp controlled FV). Good shout. I was thinking of doing a dark saison at some point, but hadn’t put 2 and 2 together. Thankyou!

Hi all I got carried away with the Beer Hawk clearance sale and bought 3kg of munich LME. Apparently it's 50% munich and 50% pale. Now I need to work out how to use it, having never knowingly worked with munich before (it may have been in some amber DMEs I've used...). The difficult bits - due...

I have both and can see the appeal in refractometer - easier to take a sample (easier to sanitise a small pipette than a wine thief) and less wastage with each sample, which soon adds up if doing a 1 gallon brew! But despite having a refractometer, I’ve largely stopped using it in favour of the...

I was a bit concerned as there was no activity last night (I pitched in the morning) as I’m used to fermentation kicking off quickly with the dried yeasts I normally use. But this morning it had a thick layer of foam so it clearly just took a few more hours to get started - I probably...

A big foamy krausen this morning, so it looks like we have liftoff!