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Brewed a Christmas seasonal a couple of weeks ago. It's a recipe I've done once or twice, so I'm familiar with it and know how it generally comes out (for those interested, it's based largely on Gordon Strong's Holiday Prowler). I was pretty close to spot-on for original gravity (1.060...

I have a great immersion chiller that does a pretty solid job of getting my wort down to 26-27C (80-81F) degrees fairly quickly (15 minutes or so). However, my tap water isn't that cold, so getting the wort temperature any lower takes an inordinate amount of time. I've been adding chilled...

So I have a nice sort of problem to have, in that I now have a refrigerator I can use for temperature controlled fermenting and/or as a kegerator. Backstory: We recently moved house. Our new kitchen has (two) built-in refrigerators, so the refrigerator we were previously using has been...

I'd love to get some corny kegs, mainly 'cause it looks soooooo much easier and faster than normal bottling. But am I correct in assuming that I also need to have a means of chilling the cornies (unless I want to only drink room-temperature beer)?

I used to start all my posts with a disclaimer that I was a newbie brewer. It's been about 7 years now and over 50 batches, so I guess I can't claim that any more.... Anyway, last week I made one of my favorite beers, the 'Bloodmoon IPA' recipe from this thread...

Hi guys - I've been on the look-out for a used refrigerator that would be the right size to fit my fermentation vessels + airlock; so far I haven't had much luck finding one that would be the right size. In the meantime, I'm looking at some other temperature control options, focusing mainly on...

Our tap water here in London is a bit hard for our tastes, so we get water home-delivered in 19l bottles. According to the bottom of the bottle, these bottles are 'copolyester', and the symbol - the 'resin identification code' - is a triangle with a seven in the center, which I think means...

After drinking some of my Blood Moon IPA homebrew, a neighbor decided to try his hand at brewing. Rather than just dipping his toe in, he jumped in head-first, spending a small fortune to build a small brewery in his kitchen LOL Anyway - last night I get a frantic call and head over to his...

Hi guys - I've been looking to get a small refrigerator to use / convert into a fermentation chamber, when I had the good luck (?!) of having our refrigerator breakdown....kind of. Basically the freezer section works fine, but the refrigerator section appears to only cool to about 13-15 degrees...

I've made 7-8 batches or so over the past year. All have been very drinkable, liked some more than others. I usually get about 36 hours of visible/audible airlock activity, then it dies down. I know it's still fermenting, just that there's no visible airlock activity after the second or...

I have on hand: 4.5 lbs Vienna Malt 4.5 lbs Lager Malt 4.5 lbs Caramalt 2.2 lbs Muntons Light DME 2.2 lbs Muntons Extra Light DME 2.2 lbs Muntons Amber DME Plenty of Northern Brewer Plenty of Hallertau Plenty of Saaz Salflager S-189 Salflager S-23 Going forward I'll be...

SWMBO has given me permission to buy a chest freezer or similiar apparatus for cooling during fermentation; apparently I've been a good boy lately :ban: Only condition is that it doesn't chew up too much electricity. When it's not cooling my fermention bucket she'll probably want to use it...

We live in London, and our tap water is pretty hard. So we ordered a home water cooler, and we absolutely love it. The water comes in 19-liter bottles, so they last a while, and the cooler has both a hot and cold spigot; hot water is 95-96* C and cold water at 6-8* C. Since the biggest pot I...

I had always just assumed that spraymalt was another word for 'dry malt extract', but today I saw an online shop that had 'spraymalt' listed separately from 'dry malt extract'. Is there a difference, or can I assume spraymalt = dry malt extract, and use in my recipes accordingly?

Oh oracle of all beer knowledge... Finally have time to brew a batch of devil water this weekend (young baby in the house definitely eats up the time...). I have some ingredients lying around since last autumn that I want to use before they get old. How does this recipe sound? No particular...

I picked up a couple of one-gallon glass carboys not too long ago. They look *fantastic* :rockin: However, after making a couple of micro-batches, I have some questions - things came out OK, but it wasn't as smooth as I would have liked: 1) Siphoning: any good hints on how to siphon? I...

I'd like to make a small 1-gallon batch this weekend, trying for a lager. Here are the ingredients I have on-hand: 1kg Pilsner malt (crushed) 113g Hallertau 100g Saaz 80g Northern Brew 3.3lb Light DME Saflager W-34/70 Salfager S-23 I was recommended to try some steeping grains to...

Made two batches of homebrew; looking to make a couple of 1-gallon batches in the next couple of days. I tend to prefer lagers - how does this recipe sound? pilsner malt (crushed) steeping grain Munton's light DME Saflager S-23 yeast Northern Brewer bittering hops Halletau leaf hops for...

I'm making my third batch of homebrew. After drinking nothing but lagers for years, I've started enjoying a much wider variety of beers since moving to London last year - but I still enjoy lagers more, and I'd rather make beers I know I like to drink while I'm still learning how to brew my own...

Posted this to another forum, but hoping I can get more advice... I brewed my second batch ever yesterday - it was great, cackling around the kitchen like a mad scientist all afternoon. This morning when I went to work the yeasties were doing their thing, bubbling merrily along. I thought it...