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So what happened?

The Grainfather pump is an MP10-RN pump. You can get them for about £50 including postage on Ali Express. Not sure about import tax though.

Boiling doesn't get rid of additives. Just check it's free of artificial preservatives. Potassium sorbate or whatever it's called.

I'm in for the Nevada please. Thank you.acheers.

Thanks I would certainly aim to build a starter from the slurry if only to validate that the yeast is still healthy and viable.

I kind of "discovered" liquid yeasts this year after sticking to the same few dried varieties. I was previously in the camp of " its all about the malt and the hops" and "no way am I paying 8 quid for posh yeast" With the liquid yeasts I overbuild a DME starter and keep some for the next batch...

Thank you that's really interesting. This is why I like to hear real life experience because if you read all the brew myths that perpetuate the internet they probably say slurry will self destruct in 3 weeks (or some carp like that :rolleyes:) My overbuilt starter probably only has a fraction...

Sounds lovely! acheers. I'm sure it will get even better as time goes on. From my own experience and from a lot of stuck fermentation threads quite a few people struggle when lactose is involved.

Up until this year my goto yeasts were dried yeasts. Usually US04, US05 and Nottingham Danstar. This year I decided to be a bit more adventurous and buy some liquid yeasts to explore the flavours that different yeasts would add to my beers. Anyway, I have been in the habit of building a starter...

When I used to use pressure barrels I learned the hard way that they don't always seal properly so got into the habit of always turning them upside down over the kitchen sink to check for leaks. It was surprising how often I would think they were sealed but had a dribble from them.

In my experience Beersmith isn't that good at estimating FG when lactose is used in the recipe. 1.020 could be as far as you get with the lactose in there. I had the same problem a few months ago with a Russian Imperial Chocolate Stout that started at around 1.1 and stuck at 1.039 and I got...

Thanks, a floppy bucket water bath is a good shout actually. I'll do that!

So I need to make a decision! I have my fridge which is sometimes a brew fridge and sometimes a serving fridge for my cornies. It currently has a lovely cold saison and a pilsner in there all ready to serve. Thing is, I brewed a black ipa with US05 on Monday, currently sitting in a bucket in my...

Saison! 7.2% Delicious! Recipe 23l, 25EBU Pilsner malt 4.75kg, Wheat malt 500g, Munich 200g, Caramunich1 100g. Mash 60mins @65c, Boil 75mins Fuggles 35g 75mins, EKG 20g 10 mins, Styrian Goldings 20g 10 mins. Yeast WY3711 Enjoy!

I'm on my Belgian Saison tonight, brewed with WY3711. I've only discovered Saison this year and I'm sold! I'm on my second batch, first one was 7.2%, found it a bit too strong. It's moreish but at 7.2% there's only so much more I can drink!:beer1:. The second was a much more drinkable 5.5%.

Autosyphon! That's posh. I still suck on the tube I picked up at wilko.

As a beginner I would stick to the two can, add water and ferment kits for the time being and save most of your 500 quid. There are loads of really good quality kits out there to keep you going for a few years and if you find it's a hobby you enjoy then you can look at extract or all grain in...

The kits have put me off Wherry for life though! Sweet malty old man beer just isn't to my taste any more.

I mix a blend of Sodium Percarbonate, Sodium Triphosphate and Oxy washing powder. Then a couple of drops of dishwasher rinse aid.....

I started off with kits and still think the better quality 2 can kits produce great beer. For me though it's a hobby I enjoy, so when I was made redundant I moved on to all grain and treated myself to a grainfather. Yes it's time consuming but I love the process of researching, planning and...