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Sadly I really haven't left it long enough to do it justice! My plan was always for extended secondary, but I got too impatient. I did 5 weeks in primary (had to wait until I was back from holiday!), then went straight to bottle and it has had about 4-5 weeks in bottle now. I've only drunk 1 or...

It's the confuser! I had a rummage through the BJCP style guide and I think old ale looks pretty close like Yankee suggested (seems Baltic porter uses lager yeast and strong scotch ale may contain roasted barley), but I do also like 'IESB' because when I serve it to non-brewers it sounds...

Thanks, Imperial ESB sounds good! That's the kind of thing I had in mind when putting the ingredients together, but my style knowledge isn't great so I wanted to check I haven't drifted into Baltic porter or any other realms!

Firstly...I MADE BEER!!!!!!!! This was my 5th-ish all grain batch, and while the others have had varying levels of success, this is the first batch which has really blown me away with it's deliciousness. This hobby is clearly here to stay! Anyway, I kind of invented the recipe, and now I'm...

I have a reasonably cool basement, but the temperature does have a tendency to fluctuate when SWMBO goes on a tumble-drying rampage! I'm sure the answer will be more clear when I taste the 1968 brew in a couple of months time, but I can't afford to let the pipeline slip in the meantime! So...

Hey guys, I'm planning my next brew and am aiming for a hefty winter-warmer recipe which was originally based on a Hobgoblin recipe. I'm planning on the following: Pale 2 row 89% Crystal 55L (dark) 5% Cara-pils Dextrine Malt 4% Chocolate Malt (dark) 3% I am looking for around...

Perfect! Around 100g or 5 tablespoons of yeasty sludge for a healthy 23 litre brew, feels about right, we'll see how that goes!

Thanks, that is a useful calculator, but I am still interested in the original question. That calculator estimates yeast cell count based on growth limited by sugar consumption. I am interested in yeast cell count by yeast sediment volume.

Hi all, I am just starting to reach the stage in my brewing career of using yeast starters/washing/re-using etc. There are lots of threads about pitching the correct amount of yeast without over or under-pitching. Most of these threads rather sensibly refer to the yeast cell count as the key...

Haha yes, I realise I have probably been researching this a bit too deeply for its purpose! I'll probably go for the juice option as I think it will work out cheaper and will make the keg go a little further! I will probably bottle a small amount to see how it would have turned out given a bit...

You have to take this 'CO2 blanket' with a pinch of salt. In a non-airtight system, the air above the beer may be slightly higher in CO2 than elsewhere, but certainly nowhere near 100% CO2 because of the basic laws of diffusion. If you cause air currents around the top of the fermenter then any...

Wow that looks good, does the flavour of the grains come through? One would hope the level of tastiness of the bread is not an indication of the level of inefficiency in the brewing!

Hey guys, I have been persuaded to get a turbo cider on the brew to give me something to feast on, in aid of prolonging the life of my beers so they get a better chance of reaching maturity! After reading a few posts I randomly decided on the following recipe: 24l supermarket apple...

Ah that looks good, thanks for pointing that out to me

A couple of months ago I arranged a brew-off with a bunch of mates and it's happening this Saturday night. Four of us have brewed our finest beers and are getting together with a few of happily volunteering mates to taste them all and judge who's is best! Anyway, I just thought I would...

Having read a lot on this forum I'm increasing to 3 week primaries. My fermenter is a bucket with a non-airtight lid (i.e. no airlocks, blow-off tubes etc), is oxygen contamination likely to be a problem in this set up given the low yeast activity after 3 weeks?

I find a few beers helps take my mind off the imminent electrocution risk of my current set up

Dear fellow brewers, Having brewed kits for a few years and then had a couple of years away from brewing, I have recently made a come back and made my first two all grain beers. The help and support I got from this forum was extremely useful, and while the first batch is not ready for tasting...

Yes that puts my original spreadsheet up to 71% efficiency roughly in line with what you said originally, much more reassuring! Thank you very much for helping me out (and sorry it turned out to be a boring units conversion!). My faith in my DIY brewing set up has been restored! Mark

Ah that gives me a clue - I've been using imperial not US gallons, I'll run through it again...!