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Great link noggins. Thanks. Soccer dad...yeah totally right but have just moved house and my limited yeast store couldn't take the heat....on that note...I always find my washed yeast from previous beers makes a better tasting beer if similar to the previous batch. So this problem shouldn't...

Firstly, thank you all for your replies. I have to look into no chill. That sounds very interesting. I wouldn't be worried about external pressure as I can regulate that easily with my co2 tank. My first thought was actually warping my o rings but no one brought that up so perhaps not an issue...

I have a window of opportunity to brew in the next couple days but i wont be getting my yeast until the weekend. a 5 hour window rarely pops up for me and i need to capitalize. My idea is this. I am going to mash in on wednesday night and create my wort. I am then going to chill it down and keg...

Well for the fermentation part of this batch I think I am going to move at least one to secondary as I want to try my hand at cleaning some yeast and using it again. Yet another thing I haven't tried yet. At the moment it's as much about learning the processes and techniques as it is...

First off, thanks to all 3 of you KepowOb, Puddlethumper and Homercidal for more than covering what I wanted to know. I think I definitely have a good grasp now of fermentation and that by transferring to a secondary I can still be ‘fermenting’. I really wasn't clear on whether this was...

Guys i'm following the conversation and its great info. Being a newbie though i am having a little difficulty with the terminology. Not necessarily in your chat but i hear the terms 'secondary fermenting', 'bottle conditioning' and 'aging in a secondary' etc etc. I am following a recipe that...