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So I'm starting down the dark path of trying to have proper control of fermentation temps. I don't have room for another fridge/freezer in my apartment so my current method involves: A big bucket sat in my spare bath with fermenter inside that and water up to the level of the beer...

Knowing that I was having some work done on my kitchen today I held off brewing up a hobgoblin clone this weekend and got on with it after getting back from work tonight. Things seemed to be going well steeped my grains got my wort up to a fairly pathetic rolling boil and got on with things...

So you can skip the rest of the post, 5 brews 4 undying krausen am I doing something daft? Being a statto by trade I appreciate the power of the number of tests is low so I'm still hopeful that it's just youthful (noob) impatience. Out of the 5 batches I've brewed so far only 1 batch has...

I've seen various threads that recommend setting a few bottled beers to one side so you can see the difference (hopefully improvement) after X amount of time. It strikes me that this will be different for different styles of beers, lower ABV beers are better drunk young etc. is there a rule of...

I'm part way through my first home brew attempt, currently 9 days into secondary aiming to bottle up in another 8 days (I'm amazed I've been this patient). It's little low on volume but got my gravity as I wanted and the sample I tasted last night was pretty enjoyable so I'm happy enough...