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Thanks for the reply rpt. So... clean tasting yeast is a fair substitute for a larger? (For a newbie like me anyway!) Cool, I'll have a go at that. Cheers.

Want to brew a schwarzbier, but I'm not set up for largering yet. Would it be terrible to use an ale yeast? And if not, any ideas what to use? Preferably dried as I haven't used a liquid yeast yet...

Think I posted this one before, but... First brew I did, I was sterilising bottles in the oven after reading Palmer's "how to brew" online. Had a few swing top grolsch in there too, but being clever I took the rubber seal off the top. Turns out the top is plastic not ceramic. Melted smoking...

I don't know tbh. It's a lab water supply machine. Maybe what we refer to as di isn't really di. Or maybe it's a higher grade Ro. Either way it's used for analysis so I think it has to be very pure. But in terms of creating recipes, using Ro water would make water chemistry adjustments easy as...

Id say Ro is more pure than di, purely for the fact that the Ro water machine in work is fed by the di water machine, ie. Mains>di>Ro.

I'm guessing Milton doesn't have enough cleaning power to clean the lines. If commercial line cleaner is hydroxide based, then I'm guessing a heavy degreaser is needed. Milton would definitely sanitise after though...

Nice one, cheers for the replies.

Hello everyone, first new thread (sorry if its been asked before, or I'm asking in the wrong place!). Is LME better than DME? I'm formulating a recipe for my first all extract brew (a foreign extra stout), and I've been playing around with various brew calculators. Would an all DME with the...

Hello to everyone here. I'm elslow, from Belfast. Pretty new to home brewing, only made kits so far. Got my first all extract in the pipeline for the next few weeks. Been lurking for a while so thought I should introduce myself!