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Two commercial UK microbreweries are mashing at 72 and 74 Deg C (161.6 and 165.3 Deg F). Has anybody used temperatures as high as this?

The short extract below is lifted from Thornbridge Brewery (UK) website - - thornbridgebrewery.co.uk I mentioned oxygen earlier. This is used initially by the yeast to grow. We add a certain amount of yeast to our wort. Pretty much, the stronger the beer will be, the more yeast we add...

If you have accurate scales, adding 5 gm of brewing sugar to 150 ml of water gives (in my case) 3.0 BRIX. I don't have a hydrometer but those who have could give that reading too.

I normally do everything on brewday but having time on my hands this afternoon I did everything I could today eg re-cleaning equipment, covering slotted manifold with coarse muslin cloth, covering a 2 lb weight with 2 poly bags to weigh down manifold (it tends to rise up during the mash)...

When I look at the krausen after 24 hours and see all the dark brown sludge on the virginal white yeast, I think to myself that I don't want it in my beer, so I whip off the bucket lid and remove it with a soup ladle. Two hours later there is more sludge on the white foam so I remove it again...

These are totally unavailable in reasonable bulk in UK, and USA shops are keeping theirs for USA brewers. It ain't fair!!!

How can we be sure our thermometer is accurate at 68 deg C. I ask because my former one (calibrated against a national standard thermometer at 70 deg C) has packed up, I bought a new one, but my friend who worked in a lab has retired, and I am too mean to pay six times the cost of the new...

The packet says hydrate for 15 minutes before pitching, many folks on here support adding dry yeast straight to surface of wort. Confusing.

I left my digital probe thermometer switched on on a kitchen worksurface and noticed it read 27 deg C. Kitchen is cooler than that so I compared it to an outside thermometer. Conclusion - it is reading 10 deg C high. I mashed at 69 deg C so in reality 59 deg C. I used 6 lb pale malt with a final...

If sunlight "spoils" beer in clear glass bottles within 5 minutes, when drinking outdoors should we have little cardboard sleeves for our glasses of beer ? I have just bottled a brew, and have put aside 4 bottles - 2 dark brown and two clear in a very light position but not in direct sun. I...

Is there any advantage for all extract brewers to treat water (1) to remove chloramine and (2) to lower the pH of very hard water?

Are these on sale now in USA, and does anybody know what the shipping costs would be for 5 kg?

My last 2 brews, both pale bitters around 2.4% ABV have contained solid yeast floaters about 2 mm diameter at the stage when the beer is very clear and ready for bottling. They hang in suspension neither rising or falling, and are not associated with visible gas bubbles. There are about 50 in a...

Tomorrow I will brew 3 UK gallons of a light coloured bitter at 2.4% ABV using only 1150 gm pale malt, no other grains, mount hood hops and safale 04 yeast. Mash at 68 - 69 deg C and ferment at room temperature which is around 21 deg C. I anticipate that I will bottle after 3 or 4 days and...

The second runnings brew with nelson sauvin hops was yeast pitched May 10, bottled May 14 and I am sipping one now on May 19. It is 2.1% ABV. More important it is superb, and my wife says she could drink it in wineglasses. There is a coffee smell to the glass, but I find it hard to describe...

I am thinking of using 12 lb of pale malt instead of 8 and only using early higher OG runnings for a test brew. I want to end up with a 3.8% bitter so I shall dilute with treated water in the fermenter. The rest of the runnings I shall make a control batch of beer ( or call it a weaker easy...

Last night I drank the last three pints of a brew that was bottled 5 months ago. They were stored on the floor of a spare bedroom which has an East facing window. They were in the open for 3 weeks then moved to the corner in the "shade" of my computer desk. One was in a dark brown swing top...

A reply to my last post talked of yeast eating sugar and inferred the more sugar there is, the more active the yeast is. I thought yeast cells need nutrients, the right temperature range, the right degree of oxygenation - and then they grow and divide. As they divide, enzymes are formed or...

My post of yesterday "too much water" described how I had an excess of wort. The main brew was given a yeast starter (safale 04 hydrated then 1 teaspoon brewing sugar added to give a rocky head in the starter jug within 2 hours), the extra 1.5 gals of lower gravity wort had a full sachet of...

Has anybody used these either on their own or blended with others?