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You've a keen eye! The Johnsons kit used to belong to Tiny Rebel before us, to be honest it's quite nice and a massive improvement over the wood clad PBC kit (Dave Porter). Jumping from 25 litre to 2000 litre batches was nerve wracking but great fun. I'm thoroughly enjoying myself and I've...

I really wouldn't worry about chloride being a problem until you exceed 300ppm and even then it will depend on how it's balanced out gypsum and the recipe in general. It can give a mouth coating cloying sort of feeling not all the disinilar from astringency. For example if I was making a...

How much chloride are we talking PPM wise?

Just a thought, but is the thermometer that you're using for your sparge water correct? Try testing it using an Ice Bath to see if it reads 0 degrees C. If you're changing a lot through your recipes and it's not making any difference I would be inclined to check your hardware. Bittering with...

Ooo fault finding, my favourite! Lets take a look. If as you say you only plugged one element per extension, then you would never have blown the plugtop fuse without L-N or a L-E earth fault. These faults clearing in time to protect the cable depends on the impedance of the circuit, we'll get...

I've never used the BIAB Method, but I'll try to help. Without getting too involved in your method, as I'm sure you've researched the hell out of that part. What sort of volume are you aiming for? I can certainly whip you up a recipe if you'd like.

Indeed +1

Perhaps I should have said oxygenate. It depends on your setup. Some people use pure oxygen and a diffusion stone, others just shake the fermenter before pitching the yeast when the wort is at pitching temperature. Don't aerate/oxygenate hot wort.

Try different yeast strains. Liquid, dry or whatever. There is so much more out there than Nottingham and US-05. Sometimes it's nice to have a yeast that isn't neutral. Control your fermentation temperatures. Aerate your wort thoroughly.

As Zephyr suggested, fermentation temperature is the most likely cause of the "boozy" taste. The taste is caused by fusil alcohols and elevated ester levels, fusils impart a hot/boozy/fuel like taste at high levels. Your fermenter, at its most active can easily be 2°C or more above ambient...

I think it's important to try hops at different points in the brewing process. Some hops make terrible dry hops but excellent flameout / whirlpool hops. Also it's important to remember that the perceived tastes here are subjective. On the less favoured list; Northern Brewer in general...

Fermentation in the pic looks normal to me, chunks may just be trub/break material. Smells during fermentation, especially early fermentation can be all sorts of random, so try not to worry about them. Dry hops may be added at any point during the fermentation. Old/Current wisdom suggests that...

You have a few options, time may soften the beer up a little, but that is more of a passive solution. If you're feeling adventurous you could try adding calcium chloride. Take sample glasses of the beer and add calcium chloride mixed with a small amount of distilled water at increments of...

I've never really found chlorophenols to be particularly bitter. But treating your water for chlorine is 5 star advice none the less. Your bitterness could well be due to tanninn extraction in the mash. This usually occurs more noticeably if your mash PH rises much above 6. Sparging at high...

Nice to hear some love for the brewery. We will be holding brewery tours as well as events/ beer festivals/live music etc.

Rather than risk adding oxygen into a partially fermented beer you could add a little olive oil. Yeast need oxygen to produce Unsaturated fatty acids(UFA) for their cell walls. If we provide them with UFA's in the form of olive oil then they can pretty much go straight to work without the...

Hi everyone, After quite a long period of reduced activity I'm pleased to say that I'm back and I've got some news. I'm now an assistant brewer first and electrician second. Since July last year I've been helping to build, wire and design a 12bbl brewery for Tenby Brewing Co. In early Feb they...

:lol: Would probably be one of the first times that a tarantula has put someone in ITU. Now that's scary.

The girlfriend insists that my Tarantula will be moving into the brew shed with me when we move. I don't think you'd like my brew shed. :lol:

That is an epic brew shed fair play.I'll buying a house this coming year and it will either already have a brew space or room to put one.