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it'll be fine - I like good hygiene but there are limits to where it matters a fruit fly getting in to a bottle of 5% isn't going to make the slightest difference - but you might have some explaining to do if you serve it to a mate (btw a glass of cider vinegar in room is a good trap for fruit...

Even after posting this - I've literally just done it again

Started using my Thermapen to get chip fat at 170C, burn my fingers folding it up every time as it never usually gets nearly that hot

looks like good beer - I find 6 hours is the min - with a couple of distractions and cleaning up properly it can easily get to 8 if I've not started by mid morning I'll do it next day ...

I do 3 types of beer: 100% Maris Otter + Hops (my IPAs) 20% Maris Otter + 80% Pils + Hops (my light beers) 80% Maris + 20% various darks etc. + hops (my Porters) So I have a sack of Maris, sack of Pils, and various bittering/aroma hops and kind of make it all up from there

medilux - I use one of these: https://www.brewuk.co.uk/electrim-mashing-boiler.html and a cool box mash tun I boil up roughly 13L, 12L, 12L to do the mash and sparge I store all that in a big pan - after the final spare I put all the wort back in to the boiler and use that for the main boil...

I give each bottle a flush under the tap 3 times after I drink it - not had a problem yet I put them in all in a box until I have 40 then I do another bottling - to bottle I wash each one in starsan - filling bottle 30% up before tipping out I need to get a tree at some point - but really not...

it's a 23L, don't have the IBU but it's probably 40 or 50

We've high ph water here and I can't go wrong on the darks (I still adjust with lactic acid) Can you post the recipe? my biggest problem is brewing IPAs, I can do pils and porters to a high standard but still not got a single IPA I'd serve to someone else

This is my rough Stout recipe (I vary it a bit with a few special grains and diff hops): 2.5KG Maris 1.5KG Pils 250G Special 3 250G Torrified 40G Northern Brewer (80) 25G Fuggles (15) 25G Fuggles (10) 25G Fuggles (5) 25G Fuggles (flame out) Citra, as thehaze mentions actually works real good...

it was no drama - the sugar takes a week to ferment out and carbonate I think people take the air exposure and sanitation etc. too seriously - brewing yeast are hardy buggers - you need to try real hard to overpower that a bit of oxygen etc. might knock the beer back 5% on taste but how do you...

Really nice set up mongoose33 I just use an old cheap fridge (because I'm a tight bastard) on it's lowest setting it ferments at 17C - one day I'll upgrade to some mongoose33 type set up - either way those first 4 to 5 days ferment are critical on temp - along with the mash temp - it's most...

So far I've only had issues with high temps - on the low temps the ferment might be (much) slower but you get good beer consistently - with higher temps it's roulette and more times than not it'll taste like mango juice for the first month in the bottle I think a lot of brewers would be jealous...

S-04 is a jinx for me - I don't get why it's so popular It really is the least reliable yeast I've used - I've done 7 batches of S-04 now and every one has been either mediocre or bad - after 7 it can't be anything else but the yeast when all my other batches are good to superb using different...

In my experience 7 days is nowhere near enough - regardless of measurements - you need 3+ weeks on the primary at least You can't rush beer - but you can get more going - if you get another 3 or 4 primaries filled you'll have a good pipeline in 2 months time 3 or 4 weeks in primary and 1...

btw - that S-04 hairdryer brew which was full of esters - barely drinkable - ended up being a damn fine brew after a few weeks in the bottle

the biggest one was a room temp ferment (about 19C) that sounded like an outboard motor for a week or more - the blowoff tube was like a hair dryer - it was baffling how 23L could produce that volume of yeast gas - after that I got a fridge and I now brew cooler for first week - I've just found...

I've had some real problems with that yeast - it did produce one of my best ever beers but outside of that it's been a menace

Ha, my wife came back from a friends with several kilos (a carrier bag full) of plums last night - I've spent half the morning reading up on it - but I'm low on dark beer at moment, so reluctant to make a risky change to this brew - I'm already using oats for first time with a lower bittering...

It was approx 60 IBU - 1oz Pilgrim at 60, 1oz Amarillo at 20, 1oz Amarillo at 0