Recent content by chossy

So it looks like my temp. was indeed way off like you said :) thanks so much for that. It's been a huge help. So it went on at 1.060 and after four days it's at 1.018. I am extremely happy that this problem has been fixed thanks so much guys. Especially to Yooper, Slainte!!!

Brewed up today, 72 degrees like a good boy, then half way through stirred it up. 4 kilos pale. 750gms imperial malt. 500 grams light crystal malt. 60 grams warrior pellets 60 mins 40 grams warrior at 20 ish mins. wirlfloc yeast nutrient tablet thing. 20 litres in the fermentor at...

Cool cool. I'll give that a go. Yeah regarding the temperature I am pretty certain it reads like 77 then it dodges down to 66 after I dump my load in and give it a good stir. I didn't guess... I mean how on earth could I even hazard a guess as to the temperature?... have I missed the old pop...

Thanks for all your replies guys really appreciate it. I will brew up on Sunday and shoot for 72c and see how it turns out.... I was pretty certain the grain was stripping out roughly 10c... but it looks like it should only be about 5-6c it takes away from the water. So the 72c would be...

Mash thermometer again x 2 just incase one of the buggers is bust... both the same.... This is all the stuff I have gone through and I am really leaning to 2 packs : / I just can't see what the F I am doing wrong here. The beer is sweet but not sugary sweet... more treacle, thick rich...

ok mash temperature.... I dump my grain in at around 77c and then the grains pull out the temp. and it drops to around 66c which is cool right... Strike at quite a high temperature.... but the bulk of the mash is done by then right? and I want a higher strike temp. anyway....

Hydrometer, x 2 in case one of the buggers is broken. Last recipe. 4 kilos pale 2 row 750 grams torrified wheat 700 grams munich malt 40 grams mandarina hops 160 grams heather tips wirlflock 1 hour plus ish mash perfect temperature 1 hour boil no lid on or anything I'm clean...

Hey folks. So my last brews have only got down to half the gravity it could do... pitched my last 4 + brews at around 0.06 gravity. and it never gets past 0.020 even 0.030!!! Pitching at perfect temperature every time, aerated the wort like crazy and then even bought oxygen cannister to give...

Hey folks, so I have worked out that my last few batches that stuck at a very high FG have been due to me not aerating the wort well enough. My birthday is coming up and my bonnie lass is going to buy me a gift, so I thought I could maybe get a wee oxygen wand and tank etc. Seems like it's...

Awesome.... admit it she built the lot he he.

I bought a new sample jar for my hydrometer, when I was buying it the guy in the store said. 'I like these jars you can just put your hydrometer in and just leave it'..... I nodded and thought WTF.... then I thought hold on is this guy a genius... If after you get signs of fermentation you...

Regarding the yeast if I do decide to re-pitch.... how much should I whack in?.... it's between 15 and 20 litres, should I whack in the full amount or is there a recommended amount to fire in. Thanks again for all the help brurus (gurus) :D

Cool, I am waiting for a heat pad to arrive so hopefully this will help get her going again, all my others have dropped below 10 no probs. It will be as you say the temperature has probably totally pooed it up :(. Lets see how she gets on in a week. Cheers

From memory, 4 kilos pale, .5 kilos vienna 1 kilo biscuit. Plus a handfull of brown candied sugar in the boil. Also 60 mins mash 66c batch sparge.

AG re-pitching, with what? I have some muntons english ale yeast, should I whack a wee pinch of that in? Or is there a way to scoop out some from the bottom and whack that in? I'm new to this so any help is greatly appreciated. Thanks allot. Also is the 20 going to blow my bottles up if it's...