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Okay wow I didn't realise I was that much in the red on biscuit, thanks so much. I usually follow recipes, but with allgrain I do want to experiment a bit more. I'll taste the grain when I've got it and decide on 100-200g. I suppose too much might result in less biscuit taste and more...

Hi folks, I don't make recipes often, I'm looking to make something biscuity/toasted with a classic hop. I'd appreciate if someone could verify and check the grain bill ratios are okay for what I'm trying to achieve? I'm trying to avoid red flags like too much specialty malt or over bitterness...

Do you think oxygenation worries are overrated then? Like as long as you're not splashing around you can transfer vessels a few times without worry? I often think about Belgian lambics where they just expose the wort to open air in caves. They deliberately have different bacteria sure, but...

I hope it was a decent quality hanger, accidental oak aging wouldn't be too bad

Just to clarify I mean the conical ones that can dump the spent yeast through a chamber mechanism. That would simplify the secondary fermentation and reduce oxidation/contaminant chances if there was no transfer required I'd imagine? I might try just leaving it in the first FV for longer too...

One can only hope it was a short-hair breed!

As Clint says the temperature of your environment might slow down the fermentation if it's on the colder side - there's nothing wrong with waiting a little longer before advancing, it's safe in its little carbon dioxide layer - if it's not moving after a few extra days I'd move on.

I don't usually plan a secondary either but clarification issues and bottle sediment are starting to get on my nerves and I'd like to improve things without something like gelatin - took weeks in bottle to come around last time. Should probably invest in a conical fermenter in the long term and...

Thanks, the answer will obviously be determined by taste in a few week but I wanted to check there was no "warning you might go blind" sort of responses! Are you transferring or just using primary fermenter? From what I read up you don't want your remaining yeast eating the dead yeast settling...

Hi folks, I did a transfer of an imperial stout this weekend from primary to secondary, and I had my primary FV in a cooling jacket which had some condensation water accumulating in the bottom of it - 9 days of fermentation it must have been sitting there. I did the transfer within the cooling...

Hi All, So after having a few of this batch, I can say for a bizarre beginning it turned out alright. It did finish fermenting and didn't explode in my face. It took a good long time to settle out but it does have at least some degree of clarity: That surprised me to see it settle after a...

Absolutely - if I can get a little predictive model going, I could estimate the wort temperature based on weather and wort activity. What I'm planning on doing is developing a thermal model to predict my requirements. Concerning temperature swing; take this study on the internal temp of a...

I found a pretty cool presentation on this: Thermal Beispieltext Process Engineering for Brewers On slide 36 there is a constant "𝑒 = 587 kJ/kg fermentable sugar" Slide 38 equation 2 uses wort density, this constant and the overall wort density change to figure out how many watts of heat are...

Sorry yeah I should have said alkaline rather than hard, different water property... I'm not a chemist. I think I will reduce the lactic acid addition but a lot of different spreadsheets seem to back up that my source water is high in bicarbonate (274ppm): Mash Chemistry and Brewing Water...

I haven't thought about rehydration for a while, usually just sprinkle in, I did it ages ago for something like a stout extract kit. Was thinking the gravity reading was maybe indicating a high density because of the cloud? Seeing a bit of transparency come through on the neck of a bottle so...

I think for sure, all the theory and calcs have been helpful but the actual practice is another thing. Haven't bottled this high before so I'll see what happens in a couple of weeks and put an update.

For sure, that's also confused me. No activity in the airlock in the final week. My first thought was invasive microorganisms but I tasted enough of it to rule that out.

1.052 on OG and 1.020 on FG. Would have liked to go a bit longer but as previously mentioned didn't have much choice!

The pH is on the hard side here (7.7). I calculated the pH using Brewer's Friend which came to 15ml at 80%, I thought that was too much, another calc gave me 10ml which made more sense and fits in some ml/gallon ranges I've seen. I did the first sparge with a small amount of acid according to...

Yes first one, not even born yet and costs an arm and a leg. I've fallen into the tight yorkshireman role... If he can brew me some beer it's an investment though! Thanks for the advice and all the best too.