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Sounds like my kinda brew! Where do you get your Cascades & Amarillo from?

Thanks TS :thumb:

I have just put fv of wort into fridge, the TC-10 is reading 18.9C as the sensor is in the wort, now the fridge compressor seems to be on permanently - Will it stay on until the wort has cooled to preset temp (11C)? Surely it'll take a couple of days to chill down, with the compressor running...

That sounds great - my last brew was a APA with cascade, tasted fantastic - might be my regular from now on! :party:

He he ordered one of those last night! Can I do this just by shimming the flask ie. putting some layers of perspex or cardboard under it? I could be interested in that, I'll see how the 51mm one works in the 3L flask 1st. Cheers Ian ps looking forward to brewing the Bohemian pilsner tomorrow...

Aleman - theres a lot on the web about building stir-plates, would you recommend a particular way of making it? Is the big steel washer beneficial?

I am going to make a stir plate and was wondering if anyone has use a one gallon glass demi-john on one? Would it work with a 51mm 8mm thick stir-bar?

Anyone? Open to ideas here but would appreciate some confirmation before I do my 1st lager starter!

What settings are everyone using on their TC-10? I am using it for fermenting and have it like this: HSC Cooling Hysteresis at 0.6 HSH Heating Hysteresis at 0.3 dbd Dead zone at 0.0 rt Cooling delay at 3 Will this keep it accurate enough for a lager ferment without knackering the fridge...

I'm soon making a Bohemian Pilsner, Mr Malty recommends a 10 Ltr starter with 1 liquid yeast pack. :shock: I plan on stepping it so as to get best viability like this: Activate smack pack 5 hours later make up 1 Ltr of the wort with 110g DME @ 1.040 OG aereate v well, add yeast and leave 2...

Cheers Aleman, now its 4 days into a 10 days primary ferment @20C would you leave sensor where it is for this brew or pop it into the fermenter? Just thinking it may cool down wort 1 or 2 degrees if I do it now. Ian

Anyone know where the sensor should be positioned? :hmm: I have it in the fridge sitting on top of the fermenting bin, TC-10 set to 20C but I have a sneaking suspicion that the sensor should be inside the fermenter. :wha:

Cheers Brewmarc, I will update when its ready, What difference would this make? - I'm interested because I bought 500g of it so have 350g left that will need using up at some point - what will it do to an average brew? Ian

Does anyone have any experience brewing an all grain recipe for Warsteiner Premium Verum (you know, the Normal one!) :pray: I want to brew a batch for the non-brewers at a camping trip in August; last camping trip I made a strong IPA and don't think their taste buds could cope with it! :grin...

Hi Wez - here is the recipe: Recipe Printout - http://www.beersmith.com Recipe: 7 Sierra Nevada Pale Ale clone Brewer: Ian Magson Asst Brewer: Style: American Pale Ale TYPE: All Grain Taste: (35.0) Recipe Specifications -------------------------- Batch Size: 23.00 L Boil Size: 38.05 L...

Its a Sierra Nevada Pale Ale clone. :cheers:

Thanks - thats a relief cos so far touch wood, everything else is going great - could be a good 'un. :thumb:

Hi, just tested my mash for the first time and the pH at room temp was 5.6 - too high. :( Can I adjust it now or is it too late - If so would I just add more calcium chloride and stir it in? Should I add it to the boil if I cant adjust the mash now? :hmm: Ian

Nice one TS - exactly what I was hoping for! :thumb: I thought more people would do this sort of thing to dispel the myths etc, surely one big lump of info has more meaning than bits here and there - especially when a few people have checked and verified. Of course I realise that brewing is a...

I have read a couple of books and scoured this forum and the net and have condensed some information into some notes for myself as a quick reference guide, If anyone would have a look and see if any areas need addressing I would greatly appreciate it. Ta Ian Here are my notes..... A week...