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I use a converted Igloo box for the mash; it looked normal enough to me. That said, I wasn't on the lookout for any issues so can't really say I paid it any attention!

So, as far as I can see there are three occasions when drinking in the morning is mandatory. Yes, there are plenty more times when it's acceptable, but I think people must drink at an unfeasibly early hour if they're: a) in an airport; b) doing a long slow meat smoking session; c) brewday and...

In the summer of 2018 I made a Brett Pale Ale. The grain bill was Maris Otter and Pale Wheat, and I chucked in a small amount of Citra and Simcoe at Flame out, keeping the IBUs low. I fermented it with US-O5 and WY5526 (Lambicus). Fast forward to March 2019 and I tasted it. It was dull, like an...

It has been a long old time since Captain ****-up came acalling, so I'd probably taken my eye off the ball a bit. The other day I was kegging some beer in the now rather cool brewery when I noticed a few fruit flies. Well, when I say a few, further investigation revealed not tens of things, but...

I do mine in PET carboys which are less oxygen permeable! Glass is also good.

Yes, longer will increase acidity. Also, the bacteria will eat it's way through proteins as well as sugars so the flavour should get more complex.

What colour is the mould? White or grey is okay but black or green isn't good! If the dry hops were loose and floating, it might be them causing it. I tend to let sours go for at least 6 months up to a year. If you're not tasting an increase of acidity it'll probably be down to some type of...

Suck. If you are going to get an infection it is inevitably before fermentation is complete. I've tried to capture wild yeast for experiments and it's difficult with raw wort, so fermented beer isn't going to be easy to infect!

If you can, include a floor drain. It'll be bloody useful when you spill a few gallons of water or dump a bucket of starsan into a pot with an open tap!

Go for sours and wild brews. Up to three years conditioning and lots of fun with experimentation.

Yeast sometimes like a little break! There are some strains that stop for a week or two and then start off again. Patience is key. I never even consider checking the gravity of a beer until it has been going for 3-4 weeks. I've even had some go 8 weeks until fully finished. Also, once you hit...

Thanks for that!

Build one; it's a doddle. All you need is a few bits of timber, an off-cut of steel plate, a car jack, some plastic chopping boards and a cheap stainless pan with a hole cut in it!

I'm probably being blind, but what's the final entry date for this?

Sinks are pivotal. Trust me; I installed dual standard kitchen sinks and within a few days I ripped them out again and replaced them. Cleaning is the biggest PITA at the end of a brewday, but given your budget I'd advise you go with something like the one in the attachment. Hunt around catering...

My recipes including oats tend to vary between 10 and 16 per cent. Pales are generally between 10 and 12 per cent.

Blimey! He didn't charge me that! Mind you, I buy a lot of gas from him but that's a bit rude.

Don't know where you are exactly but the Calor Gas place in Grimsby does food grade CO2.

It's definitely a harder task to blend a sweeter fruit with a beer, given that the natural background of a beer (even a sweeter one) is typically bitter. Maybe making an extract (steep some strawberries in vodka for a good few weeks) might help, or try adding something to reduce the sweetness of...

Now the dilemma kicks in! Last night I took a measurement off my Ekuanot Experimental batch. This was made using a French Ale yeast (WLP072) which had been fermented hot, blended with Saccharomyces Bruxellensis Trois (WLP664). Previous brews with WLP664 were a bit too soft for my taste, so I...