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I can't find the link I normally use, but this book is a great source of information: http://www.saberdosabor.com.br/sous-vide.pdf

Yeah I do this, using my slow cooker plus a PID chip and a tiny aquarium pump to circulate the water (both bought extremely cheaply from China/Japan!). I don't have a vacuum pump but I get away with sealable freezer bags, which I can squeeze most of the air out of by submersing in water up to...

I've seen this terminology a few times - does 'dry hop (7 days)' mean dry hop 'FOR' 7 days (presumably after fermentation has finished) or AFTER 7 days (for however long you choose)? This tastes amazing after a week and a half in the fermenter. I've only dry hopped once before with limited...

I'm certainly no expert, but if I had to guess...6# pale and 8# speciality seems very high on the speciality malts, perhaps there weren't enough enzymes for conversion so you're left with a less fermentable mash? At what temperature and for how long did you mash? Though 44 is very high...

Haha ok point taken, I'll put this on the back-burner for a couple of weeks!

I fancy giving this a try, but I've got a garage full of Maris Otter. Would replacing the pils with maris otter have a 'slight' change on the flavour or make an entirely different beer?!

Pitched and we're away! Looking forward to it a LOT

I asked a guy who produces fantastic beer at my local London micro and has just done a BIPA, out of the two he was strongly in favour of US-05 - and given the quality of his beer I'm going to go with his judgement on this one! 1 hour until brew o'clock!

Finally getting round to brewing this tomorrow night! I don't think I have enough equipment to do a split batch, but I have US-05 and Wyeast 1968 ready to go. US-05 would be the choice based on the recipe, but would anyone vote for the ESB yeast instead?

Up to you, but my personal preference would be to assume a slightly lower efficiency (perhaps 62-65%), purely because when it comes out different to prediction I am usually happy with a slightly stronger than planned beer but disappointed with a weaker than planned beer! Good luck!

You won't find a single 'proper' method. Am I right to assume '2 packs of S-04' is what goes into the CPA and the liquid yeast is something else? You only need to use one variety of yeast, so choose which is most suitable for the barley wine. If it is the yeast cake yeast, this is likely to be...

My vote: avoid! I used one of these as a stop gap before building a 5 gallon boiler using an immersion heater element. It did work temporarily, however they are only designed for short water heating jobs - after a couple of hour-long boils the plastic fittings at the top succumbed to the steam...

I'm from North London so can't shed much light on pubs in the West, but in North/Central I can strongly recommend the Bree Louise in Euston (always has fantasic beers from a wide range of London microbreweries, plus they serve good pies), The Euston Tap in Euston (a new discovery for me - very...

Lovely lovely yeast. I reckon.

Thanks, I was planning on using Maris Otter anyway since that's what I have available, had overlooked that it would be different from two row. I'll probably go with a small bit of amber then, not too much because I seem to be putting it in everything I brew at the minute! Brewing got postponed...

Hey, I tried my first BIPA at the pub a couple of weeks ago and it was awesome. This is the first BIPA recipe I came across on the site so I'm going to give it a shot... I haven't got victory malt in easy supply, but I do have a few other ingredients spare, should I: leave it out? substitute...

It comes down to false bottom design, 'All that empty space' shouldn't exist - you want the smallest volume possible under the screen to help with efficiency and the problems you just highlighted. Ideally you don't want more than a pint or two between the false bottom and the exit tap!

It smells like yeast? What's the problem? It's full of yeast, it's bound to smell like it! I don't know much about making satsuma tangerine wine, but given time the yeast will finish it's job and settle out, then the smell should go away. Filtering should do the same, but making wine in a week...

Going in circles now, yeast produce CO2 in solution (i.e. 100% dissolved, not floating about in bubbles) - read back through the first couple of pages of the thread

Yes I see what you are saying, but I'm not going to agree with the outcome until I've done some more reading! Solubility and rate of dissolution are very different things - solubility depends on thermodynamics and the gas laws (as we have been discussing), rate of dissolution depends on...