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Aha! picked up my first mistake already. The recipe I used as my base just stated 'german pils malt' so I randomly picked this one called carapils which sounded like the right thing but I just looked again and it says up to 10% of the grist only, so it's not a main malt. I think this is the one...

Oh, another question I forgot, the place I'm buying my ingredients from https://www.themaltmiller.co.uk/ has 3 options for the malts, uncrushed, crushed and fine crush - I don't have my own crushing equipment (yet! one thing at a time) and don't know if I should select crushed or fine crush -...

Hey guys n gals, So, I'm about to make a big leap up in complexity & process - my first 4 brews were with extracts using starter equipment, but my next one is going to be all-grain and using a 35L Brewzilla I just got delivered. That's a LOT of 'new' at the same time. I'm really not confident...

Sorry for my delay in replying. Thank you, that's amazing. Unfortunately I'm in the UK so I'll need to find local equivalents but now I have the list of parts I can do that. One worry I have is, the amazon listing for the sodastream adapter shows one single review, from a person in the UK who...

doesn't sounds unimportant at all - I'm loving learning all this stuff.

I did de-gas the samples in my hydrometer, this was my first fermentation where the samples were gassy, and I just assumed the presence of CO2 would affect the reading - plus it was easier to read the hydrometer with the sample 'flat' and not having to deal with surface bubbles. Thanks for...

This is exactly what I was after. Now I just need to work out how to make it.

Thanks! v.useful.

Thanks for the reply! First one is way too large. Gotta keep the wife happy and I only just a few weeks ago took 2 shelves out of our storeroom so I could build a fermentation fridge, don't want to push my luck just yet. second one looks perfect, but cheap it aint :(

I'm not at the level of doing sealed transfers (yet, maybe one day!), I'm using a plastic fermentation bucket and a plastic bottling bucket so I can add priming sugar, and manually syphoning from one to the other. I was thinking I'd like to purge the bottling bucket and maybe even my bottles...

Thanks! Didn't know that about the styles, cheers for the info, so diacetyl production is yeast-dependent?

The crux of my problem is this, I was hoping to bottle tonight, which would have been 3 days since I started what I thought was a diacetyl rest (I'm not cold crashing, it's a wheat beer so I'm not stressed about cloudiness, and I have no ability to carbonate with CO2 so want to keep the yeast...

Have a beer that I thought had finished, had been sat at between 1.014 & 1.015 for a couple of days and that was about my expected FG, so I turned it up a couple of degrees, left it for a couple of days, and now it's hard on the 1.014 line whereas before it had been past it for sure. (even went...

Welcome. I'm new here too. Only 4 brews in :) Is Belgian beer really that expensive in the US? Or is that for a huge bottle? Chimay Blue 330ml is about £3 a bottle ($4 US) here in the UK.

bought this one only a couple of weeks ago and happy with it so far. Wanted a new one as my old one only measured in 1g increments and I needed a bit more precision for measuring water additions. Cheap, works well, and was accurate in the test I did (1L of water = 1KG, result was well within...

So, small update - mostly I wanted to post this here to help anyone else struggling with this yeast, when I researched this I found a LOT of forum posts here and elsewhere with people reporting MJ M20 getting stuck at 1.020, and in only 1 case did the poster say they left it for a few weeks and...

Thanks! I wasn't trying to calibrate it, just a sanity check that it wasn't completely off the mark :)

That does seem to match up with what I read, thanks. Nice to have multiple sources of knowledge. I've read about a technique called the 'rapid ferment test', which is basically to take a sample of the 'stuck' wort, check it in a hydrometer, pour from the hydrometer to another small vessel and...

Hydrometer. I did actually wonder if it might be my hydrometer at fault as I did break my old one and buy another recently, so I tested it in 20C tap water and got 1.000 right on the money. I've actually been reading around online and found threads in quite a lot of different forums also...

Oh, almost forgot to ask my actual question - if I decide to bottle this and see what happens, does the fact that it only attenuated to 60% mean I shouldn't add any bottling sugar?