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Ouch, definitely going baster!

Every time I put my wine thief in my hot wort I think 'I wonder at what temperature this glass may break and ruin my beer' I'm sure it's fine. Turkey baster is going on my shopping list!

Will do, every days a school day.

Good point, it's not as carbonated as previous efforts. As it's my first lager I was not 100% sure as there always appears to be about 15 ways of doing the same thing! I will be tucking them away in my 'warm spot' for a couple of weeks.Thanks athumb..

I usually do with my IPA’s but this is a lager and conditioned at 6° for a month in the bottle.

Fingers crossed that’s it. I will put them to one side for a while. Luckily I still have some black IPA to tide me over. I wonder if it’s best to leave them at fridge temp or wether I can just stash them in the garage? Thanks.

Hi @foxbat or any brewers of wisdom. I brewed my Pilsner and something is not right! Could you pinpoint where it may have gone wrong please? I tried to follow your advice meticulously, I fermented to the temperatures in a controlled fridge. It tasted nice at the bottling stage (the last dregs...

Oh man, you just made my brewing even more expensive!

I'm in the same boat with my Pilsner but was just going to cold crash it in the bottles for 4 weeks. My guess is that there's about 20 ways to do 1 thing and we all have a different view. It's my first lager so fingers crossed.

I’m 17 days into my first lager, it’s having its diacetyl rest and will be bottled on Saturday. I’ve not smelled any sulphur aromas from my brew fridge. Is it always really obvious? I’m following foxbats kind guidance and recipe advice on this. It tasted fine on my last taste before I slowly...

Nice, I even went to the bother of having beer mats made of my design. If you are going in, you may as well go all in.

Just don't do what I did. Put a bit on your finger and lick it! Theres a good reason such a small amount goes into 23 litres. It was intense.

Doesn't really answer your design question but I designed mine, I got them printed at design mule. They are not cheap but they are dishwasher safe vinyl and will last as long as the bottle. I just use different coloured caps for the different brews. Good luck.

I brewed a clone of clockwork tangerine before Christmas and used Nielsen Massey orange blossom extract, available at some supermarkets. I got mine from Waitrose. If I brewed it again then I would probably add more than Brewdog state but I was not disappointed in the outcome. It will get you...

Thanks Richard. As much as I will be sharing it with friends (from a distance!) I want something I will enjoy. It was more the sweet over dry mouth feel I wanted to get right.

Thanks, I think I have read so many opinions that I have confused myself. This helps. No dry hopping?

Having done several all grain IPA's I think I need to try a lager. I have a temperature controlled fridge and time on my hands, from what I've read these are the essentials. First question is, what style and recipe? May sound odd but I don't really drink lager much as I prefer hoppy IPA's...

The 1.053 (brew 2) used 36L of water for 4.75KG of grain and brew 3 used 34.2L of water for 3.94KG of grain. Ironically I dialled it down a little as brew 2 produced 22 litres, I was not sure on the loss from the new fermenter. Brew 3 produced 21 litres. Still needs dialling down by a litre...

Thanks, that does help. Does a shorter mash time help then? I guessed that a longer mash time would release more sugars.

My volumes are spot on and I always take my readings at 19 degrees. I did wonder if say my equipment loss is twice as much as someone else by a few litres that must make some difference. I started with 39.6L for my last brew and now have 23L in the fermentor. I will take a pre boil gravity...