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20g magnum at 30 mins is approx 5X less bitter than my base (50g of 10-12% at 60 mins) and 4g per 2L is on the low side aroma side (for me) - I use double in my single hop for aroma on top of the bittering - that balance you have has worked for me but as a subtle flavour to an interesting...

I was doing that kind of temp with some issues I've got a cheap fridge that will hold a carboy - at it's lowest setting it'll stay at 63F so I just keep them in there first week now and no longer worry about the room temp

can you give more info on the temps you are fermenting at?

a cup of honey is 2X or more my high carb I think - I usually go with 150G (5.5oz) of sugar for a 23L (5 gallon)

if you didn't get a lot you can rebuild a starter using some DME - even a spoon of yeast is a massive number

the infection warnings after ferment is in flow are over done - if you have enough activity to cause a blow-off - I don't see any natural bacteria competing against that I'm sure there is some counter case somewhere - but once most yeast gets to work I think the contamination concern is over I...

my brew fridge on it's lowest setting is 17C - so I don't really need to regulate that - it's poss worth finding if you can get the temp with it's settings rather than use a controller

I think airlock bubbles are a pretty good sign - I also wager this ends up being a good drinking beer after it's properly carbonated

Sanitizing - I oxy when they first used with labels etc. - after that I rinse straight after opening and starsan before I use - seems to work fine Taste - if it tastes good at bottling I find it tastes 10X after a few weeks, if it tastes bad at bottling it tastes 5X after a few weeks Volume -...

where are you located? - everything I've read says Saison should be good at room temp if in US/UK/EU in summer

I condition at room temp 70F usually with no issues (except this one black IPA that won't carb) so far, and I'm a massive novice here, I found that the first week seems to be critical on temp - if I can keep my first week to 62-64F (17C) I get a good brew no matter what yeast I'm using when I...

are you sure you got the starsan mix right? I get foam but not excessive - also how much are you putting in?

so I brewed these two a week apart 4500kg Maris Otter 500g Special I 500g Munich 50g Pilgrim at 60 50g Cascade at 10 50g Cascade at flame out Wyeast 1187 Ringwood yeast cake carbonated with 1tsp per bottle vs (a week later) 5kg Maris Otter (500g more) 500g Special I 500g...

I have a Ph >7 (don't know exactly as my strips don't go high enough) adding 5ml of lactic to 12L brings me down to 5.2

I had some torrified wheat delivered this week that smelt really stale (use by date late 2018) is that normal? I only used at 5% so suspect it won't make a diff if it is stale

I'd buy it or make it for the name alone

kits got me to 40-50% of my normal shop bought beer costs moving to bulk got me to 20% I'm re-using yeast cakes, not doing any water mods except ph but using more hops than in most local bottled beers and in the kits the biggest upside is that I'm now making some brews which are just...

Remos - I found kits expensive and underwhelming (too few hops) - buying some grain and some hops was <50% the price - also once I started getting the components I could start to change the recipes to what I want

in the UK there is no (that I have found yet) £200/$260 quality 40L/10 gallon electric boiler with markings, domestic plug etc. that would you get from doing this SS conversion yourself I've found companies that do similar but they supply it as self-build parts as they are conversions - not...

I don't understand why there aren't more quality electric boilers available - the few I can find are 'fit it yourself' - I just need domestic element, 30L kettle with markings, high quality tap with hop strainer