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Other things to consider though, is increasing mash efficiency making better beer and increasing pre-boil volume only to have to boil it off is not efficient in both time or money. I don't tend to make many beers of this gravity using BIAB but have tended to achieve towards the higher end of my...

You shouldn't expect the same efficiency across all gravities as it isn't linear. For a 1.080 OG I would expect something in the 55-65% range using BIAB.

I guess it will be pretty difficult broaching this subject and staying within the rules. So, what is the general concensus? Is he taken seriously over there?

Mine has arrived recently and looks pretty good TBH and well packaged. I hope to try it out this coming weekend. Cheers Inkbird.

I ordered from Germany so no import charges withing EU ;) It was mentioned (maybe another thread?) that it was for EU plug testing.

Thanks. I ordered using your discount code which reduced the price to £10 inc delivery :rockin:

I think Simcoe would work well with mango. I've tried a couple of beers recently with fruit juice additions. Brewdog - Elvis Juice with grapefruit and blood orange which I didn't like so much. Lindemans - Pecheresse which is only 2.5% with 30% peach juice and is an absolutely amazing lambic.

Why take the risk of chlorine contamination if you are using Starsan? Contact time of 1 minute is enough and you risk leaving slimy calcium phosphate deposits with extended contact if your dilution water is not RO or distilled. For the Saison I would suggest leaving it for at least a month...

I like to keep things simple so use an Aeropress which I'm very happy with and use it with a Japanese (Porlex) grinder. We are pretty lucky here in UK that we have a number of boutique coffee suppliers and I'm a fan of Hasbean - http://www.hasbean.co.uk/ Their coffee is ethically sourced and is...

Is the probe the regular NTC type?

The 40l buffalo is no more than 40cm deep so 10l is about right if you look at like that. I BIAB which the Buffalo is ideal for so have no idea about what size it would be when wet I'm afraid.

In volume 10cm (4") depth is approx. 10l. I use a 10l bucket to measure my grain which is around 4.5-5kg usually.

You need to raise the temp when the fermentation is still active otherwise it doesn't achieve much. Keep an eye on your gravity and raise the temp around 75% of the FG depending on OG and style etc. Certain byproducts of fermentation such as diacetyl are able to be reprocessed by yeast resulting...

I think this thread needs a poll. Does this forum software support this as it looks to be phpbb? I'm definitely on the side of no it isn't out of hand and any beer that has a style guideline so loose I'm all for.

I think that once you have got to the stage you are now you have very little to worry about. The yeast will be well established and there will be come alcohol present to deter any unwanted airborne 'bugs'.

Most breweries at least here in UK brew their regular beers and have seasonals. Saison is the best example I can think of as a seasonal brew. The clue is in the name ;)

Oops. My post should have read 'where a clean profile isn't required'. I hope this was clear from earlier posts that S-04 is quite estery which is a requirement in English styles.

I wouldn't personally use Windsor in a Pale Ale but if you do just be aware of its low attenuation. Your FG will be pretty high at around 1.020.

If you need to using a fining with S-04 there is possibly something amiss. It is one of the most flocculant yeasts I've used and normally drops bright with just a cold crash. It does throw some esters but not too bad especially at the temp you used. Don't give up on it as it is a great dried...

I'm a bit of a traditionalist and agree with snow16. I've not tried a Saison with spice/pepper additions yet where I thought it added anything I liked but the great thing with homebrewing is you can tailor your recipe to your own tastes.