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All good advice here I have a pretty good old Brett thing that has a bunch of special X that is similar to b. I mashed it high and it went from 08 something to only a bit below 03. I then added Brett and let it age, and it took it down to .014 which is pretty perfect. I also intentionally let...

I brewed a ryepa type thing last night, first thing I noticed was it was very hard to get all the grain in the tun, but it was a lot in the recipe.. this lead to a thick mash that got stuck, and ended up being a very long sparge. Anyway I never took a reading, which isn't unusual as my proscess...

Yea what he said. The headspace is irrelevant. However the amount of o2 from taking out the trub won't be large, but would not be with it in my opinion. Trub isn't a problem really. O2 for hoppy beer is. I leave it as is until I'm ready to transfer then use co2 as mentioned

They are damn expensive. I'm going to see if I can't find some highschool shop teachers that can't get their child labour to start cranking them out for me to sell online. Can't be any harder than a mug rack.

I always underpitch except when I overpitch and sometimes, very rarely, when I pitch the correct amount by some strange chance. Ale just loves being ale. Lager on the other hand does like a proper dosage I've found. Fussy swine that it is.

I find each percentage point between 4 and 6 makes a world of difference. At 4 percent I can pretty much drink indefinitely and hardly feel the effect. At 6 I have three or four and suddenly I'm on the wonky side of sober. Keeping it light is my rule. I shoot for just 4-5 percent. Sometimes...

I have a pretty damn good kettle sour wit base blueberry and raspberry beer. Despite being Scottish wild blaeberry technically a which have much more flavour, and having about 5lb of them compared to less than a lb of raspberries, the raspberry is still slightly dominant. Don't know about...

Triton X is a liquid form isn't it? Would have to get some powdered type

Tsk, ye yanks, i tell thee... If you're not adding ffing lactose to over sweeten your Beers you're adding enzymes to dry them out too much. What's wrong with a nice warm pint of standard brown ale and a packet of cheese and onion crisps? Also cheese has no need to come in a can dispensed...

Are you asking if you can fit 15lbs into a 5g space plus water to mash then the answer is yes but with difficulty. I can get about 12kg in 30ltr so I think that's about the same thing. Key is to put the water in first, about half full, I find 82c water poured into a cold cooler will mix up into...

i think the conclusion by chemically minded people more qualified than me is that it is basically percarb and metasilicate with edta trisodium if you want/need it for hard water

I like gp in my neipa, but as I've never had a true reference neipa I wouldn't know what I'm supposed to be ending up with. I love it.. *launches into an extraordinary rendition of Flour of Scotland* Fun fact: gp is the product of intentionally irradiating plants to create mutant new strains...

Still, if you have it I imagine you can sub it pound for pound.

Yea I looked at the sheet on a pack in a lhbs here recently and it wasn't the same as posted. This is after picking up more percarb and metasillicate and edta than any reasonable human will ever need.. Still, just because our government is heroically trying to murder the planet at a similar pace...

I can barley believe it!

Quite cool. Don't forget to have co 2 going in the top though, or have it fully sealed I guess. Night have to grab one of them

Actually it depends where you get it. It still contains tsp in some places. Metasillicate is the phisphate free replacement. Still contains phosphate in Britain.

Sorry, actually I misread the post. I had used 34/70. No experience with m54 warm. I know it's the strain of choice though here, just wasn't very quick and the results weren't great for me. Absolutely not bad though, so if anyone can't keep lager temp Id definitely recommend it. I can't...

This was pretty much my experience. At 3 weeks it was still full of sulphur. Couple weeks later that had cleared but was still a bit hot. Few weeks later it was quite good, but really I could have made a traditional schedule lager in around this time so I'm not convinced personally. Ended up...

you could increase hops atflameout if you want more hop flavour, but then id not bother with honey, and again, different beer.