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If you’re doing small pan stovetop batches I have heard of people putting their mash in the oven to maintain temps, if it has a reliable thermostat at low temps anyway... Sounds like a good overall process for your first brew though, don’t get disheartened by a few pitfalls along the way...

BTW, the hambleton bard co2 bottles can be refilled in lots of places e.g https://www.brewuk.co.uk/s30-gas-cylinder-refill.html

Last time I went on a tour, the distillery was using wooden fermenters which were almost open and had no temp control at all. Obviously the wood can’t be sanitised/sterilised, so although they were using specific high alcohol yeast they probably also ended up with some kind of house culture of...

If it works well for you, why change? My limited understanding is that the primary purpose of 70/30 is that it allows you to serve/push beer at a higher pressure than you could with co2 without overcarbonating, which is useful for pushing the beer a long way, pushing it through a restrictor...

Ahh I knew I'd seen it somewhere, thanks :hat:

I can't tell if I'm being stupid but I can't seem to find the yeast with sweetener mentioned in the OP, anyone got a link?

Haha yeah, you can only go so far wrong for a pound a bottle, I'll post up what I get when they arrive to give a sense of what might be in them athumb..

Thanks for the heads up, just bought a couple. There's something inherently suspicious about bogof mystery boxes though :laugh8: It'll be interesting to see what comes through...

Haha I had to think about that, don't say it out loud very often! I say it on-ear-oi (as in Oi!) but I know the end is sometimes pronounces as an -ee

I think a few people have stumbled on the same problem in different DIY Dog recipes. From recollection, Brewdog's fancy/pro brewing tech achieves super high hop utilisation so they often use less hops to achieve the same IBUs than a homebrewer normally does. I'm not sure if all recipes just use...

I started off with a 15l stock pot as they seemed best value for money (it was about £14 I think, not much more than smaller pots but the prices on bigger pots seemed to jump quite a bit). With a dunk sparge it was good for up to 10l batches.

Agreed Dutto, though you have given me a craving for bread and butter pudding! The big problem is the amount that gets thrown out before it reaches the home I’ve worked with Toast ale a few times to cater events and they’re good for that too, around 2/3 of the bread they save from waste is...

Stone brewing did an ‘Enjoy by’ series https://www.stonebrewing.com/beer/stone-enjoy-ipa-series#ageGatePassed Brewdog also did a beer called Born to Die with a big brink by date on the front. As said above I think it really is just super hoppy Beers that seem to fade so fast, although I’d...

For a 5 gallon batch?

A question for those above who have used oak cubes or chips, how much did you use? I guess you need fewer chips due to higher surface area/weight ratio?

I tried l.acidophilous from a health food shop and didn’t have much luck. Might try again as I have a whole pack of it but my second attempt with White labs brevis worked better. Health shops carry some obscenely expensive ones. The only plantarum my local shop had was £50+. They said it was...

Thanks for sharing Chippy. I had a very similar thing happen a few years back, my foot was very swollen, agonising pain from within the joint and bright red with clearly delineated line between the red area and normal skin. I ended up spending two days in the hospital on a drip as they were...

I did like the idea of cherry but it sounded a bit hard to get the flavour in, how much purée did you use? Sent from my iPhone using Tapatalk

Awesome thanks for all the ideas & advice. So far thinking is: Blueberry or Cherry out. Whisky & oak in (but use Bourbon) Some combo of vanilla coffee cacao definitely in. Rum Raisin probably out (sounds hard to get a good flavour) @JonBrew Figs sounds like a great idea, got a tree in the...

I recently got a few 5l demijons for playing around and experimenting and just brainstorming ideas which could be fun at the moment. I was thinking of brewing 20l Imperial Stout around the lower end of the style (8-9%), then after primary bottle 5l plain, as is, and split the remaining 15l...