Recent content by jameswatsonuk

Fair enough. I think I understand. 8% efficiency loss seems plausible in a no-sparge method, if what I described qualifies as that. Could I therefore preserve some efficiency, or perhaps improve on the expected batch-sparge efficiency, by collecting the first runnings to the kettle and...

Cheers for the verbose reply. I started with batch sparing due to limited gear (mostly DIY, bucket-in-a-bucket mash later device, rectangular cool box mash tun etc) so it made sense to keep it simple. I upgraded my gear over time and started fly-sparging, until I had kids and found I needed to...

Hi folks. I’m a batch sparger. It works well for me, I get pretty good efficiency and it saves me time. However, I’ve introduced a pump for circulating/whitpooling wort in the kettle, and to speed up water heating/wort cooling, and I like it…got me thinking where else I could put this to use in...

Update: popped another couple of bottles and it seems that the stronger the beer, and the darker (anecdotally) the longer it takes to carbonate (so confirming common wisdom), and the better the result. This beer has a nice even carbonation now. The yeast lives!!!! This beer is stronggggggg tho...

https://www.homebrewtalk.com/threads/dry-hopping-options-in-a-borderline-imperial-stout.704134/ For reference. This was the beer in question

Ok, so obviously I didn’t wait a full month…standard home brewer practice. However, pleased to report that the same I opened last week WAS carbonated. Don’t think it was full carbed yet, but another couple of weeks should yield better results. I did find, however, that aging in the Carboy...

Ok, so I added around 5g dry yeast into the bottling bucket whilst siphoning in with 80g priming sugar solution, stirring gently to mix in well. Sitting bottled at 25C, coolest I can manage at present but should be fairly consistent temperature. Will chill and crack one in a month and see what...

Think I’ve convinced myself that skipping the starter and chucking in about 5g is the dry yeast should suffice. Either way, it’ll be a good experiment, and I’ll report back what I find 4 weeks after bottling

Yeah, cheers. I figured as much. It’s whether it’s worth doing a starter for it or not that gets me. I’ve never really bothered with starters (or even rehydrating) for main (primary) fermentation, and always just tipped dry yeast straight in without any noticeable issues. Seems the only...

Hi brewers. Subject sums it up, but I’ll add context: This is a bit of an experimental brew for me, so I’ma little daunted. I am ready to bottle this big, dark beer (around 10% ABV) and since I didn’t have a spare keg or the time to bottle straight away, I’ve racked this one and let it age...

THROW in (sorry, had a coupla Hobgoblins 😁)

I was leaning toward EKG, never lets me down. Being a UK brewer, seeing hop addition In oz always throws me out! So by my reckoning 2oz/around 60g EKG for 2 weeks. Have some Bramley Cross too..maybe through in an oz of that too?

Hi folks, new to the HBT but used it for casual reference over the years in my adventures..so hi 😅 Ok so I’ve brewed a couple of batches to use up some old malt and hops that’ve been hanging around a little longer than they should (leftover ingredients bought during lockdown of 2020, so yeah, a...