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If you have hard water then there will be a scale on the vessel.......I know from experience after leaving 3 cornies soaking a bit long :whistle: The scale is hard to remove.....especially if you can't get at it with a cloth. I ended up resorting to using phosphoric acid to get it to shift.

Sheffield Tap is well worth a visit.....in the rail station. They usually have Jaipur on cask :) It will take you about about 15 mins to walk up to the city hall from there.

Probably, yes.....if only due to the fact that you will pitch the correct amount rather than the 6g that is usually supplied with a kit. I've avoided using Windsor tbh, as it takes a long time to clear down. That said, it is supposed to be a nice 'fruity' yeast when used in an ale.

It would help if you posted the OG and FG so we can check your thinking/calculations ;)

They will add sweetness, but are not fermented by the yeast.

I've got a Yorkshire 1 in a starter at the moment. It took 2-3 days to get going properly - remember, there isn't a lot of yeast on that slope to start with. After 5 days it had fermented out, I then refrigerated it to get it to drop out and then added another 300ml of wort......going like a...

I made some once.....I used honey and some tins of ME. It was foul stuff.....really not to my taste at all.

When I made wine, I found that the quality increased dramatically the more that was spent on the kit. At £50+ I would expect that kit to have named grape(s) juice and not be bulked out by apple concentrate.

Welcome Andrew :) Welcome back Wez! :thumb:

The ones that I have encountered are designed for fat/oil......still seem unreliable even when temperature corrected. I would also imagine that the ones designed for water would be accurate at a specific temperature and the accuracy will decrease if you deviate from the temperature specified. I...

:lol: 50L stock pot HLT - 3.5KW (electric) 50L theromobox mash tun (pedal powered :grin: ) 80L thermobox boiler - 3.5KW (electric) In hindsight I should have gone bigger with the HLT to save topping up.

Ring the help line again and ask to be put through to the lab or ask for their direct number.....it's far too easy for them to just fob people off when it's something they are not used to dealing with....and lazy. If they won't do that; ask to speak to the supervisor on duty and ask what their...

I've just had the same problem with my combi. There is a temperature sensor in the boiler that stops the water getting too hot and thus scalding the user.......when this starts to malfunction it just shuts the boiler down......I was constantly having to press reset to fire the boiler back to...

I think the term you are looking for is vorlauf :thumb: The important temperature is that of the grain bed - I try not to let that rise above 70 degrees.

It will clean and sanitise in one, I sometimes use it on really heavy crud and have done the odd corny with it. Downside is the enormous amount of rinsing it needs. It is also highly irritant and will dis.solve your clothes

Welcome at mine too - Sherburn-In-Elmet :thumb:

We have quite a few clients that use them to measure amounts of liquid fat loaded to tankers where the premises do not have a weighbridge......probably better quality ones than the ones linked. I've found them pretty unreliable to be honest and are at best a decent approximation.

I've thought about this too.....for fermenting lagers in a fridge and then giving them the long secondary ferment in the cold. I can't really see any problem tbh, but I would get some spare lids from Norm and retro fit them to accept an airlock rather than letting the pressure build.

I will post one up later when I get home.

Hi, I have a thermobox conversion mash tun. There is a small area close to the rim that is begining to flake and peel off.....I'd like to sort it to prevent it getting any worse. I think it must be where there is a seam :wha: Does anyone know what I could use to cover this area and effect a...