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I don't want to open up the debate about the merits of secondary because I know there's been a lot about this recently. By and large I now do a longer primary and rack to the cornie and let it age there. I don't end up drinking it any sooner but it doesn't have the intermediate step...

Hi delboy (good to know we frequent the same forums :) ) Yes, I do batch sparge. I should have said that I stir thoroughly after each addition of water. I add the water, stir, let it rest, stir again and then vorlauf and drain. It's the Denny Conn batch sparge technique which I know most...

Thanks for the replies guys, there are a few things there for me to focus on, and I'll see if they make a difference. * I mashed around 64C (147F)and it dropped around 1C over the course of an hour. Final gravity was 1.010 from 1.042 which I thought would have been in range (WLP002 yeast)...

Sorry to start this whole mash/boil oxidation/HSA debate all over again but I've had a problem with a few of my all grain beers and I haven't quite been able to pin it down - until now. It's been in primary for 2 weeks and as I was taking a taste test last night prior to kegging I made my...

Thanks for the advice guys, I'll probably brew next weekend so I'll let you know how I get on.

I'm short on time for brewing at the moment and I'm considering splitting the brew over 2 days. I'm planning on mashing and sparging on day 1, and collecting the wort in a sanitised plastic brewing bucket. On day 2 I plan to transfer the wort to the boiler and finish the brew. I'm partial...

Thanks for all the replies guys. I suspect the supplier can get CO2 bottles, I'll ring them again and ask, maybe I got the wrong guy on the phone last time. I called BOC gases - the supplier who deals with most of the pubs - they won't deal with the public once they hear you want the gas for...

My local gas supplier does not have any C02 bottles as he says that everyone (welders) now prefers an Argon/CO2 mix - I'm not familiar with Argon and I presume it's not a good idea to use this mix to carbonate my beer. Any thoughts?

I racked my first kolsch last night and came across the same weird looking trub; i was rather surprised by it to say the least. it looked like greyish brown mince meat :) I don't know if it tasted funky as such but i wouldn't be in a hurry to drink it in its current state as it's extremely...

I had to play around with this slightly. I used the partial mash version and mashed 2.2 lbs of Pilsner Malt and 10.5 ozs Munich Malt for 90 minutes. I don't have the recipe in front of me right now but due to the ingredients I had at hand I had to up the Wheat DME by half a pound and reduce...

NEPABREWER, Thanks for the advice. I've since done a search and found this on the whitelabs faq page: Hopefully I might just about get away with the high end of this range. I reckon you should be OK at your range too (above 62F)

Just saw this post as I was doing a search. What temperature would you ferment the Kolsch at? The White Labs Kolsch yeast mentions 70F but I'm not sure if that's a 'one size fits all' label? I can either ferment at room temp which will be around the 70F mark or ferment in the fridge which will...

If I remember correctly Golden Syrup (usually made by 'Lyles') is liquid invert sugar, although someone may correct me on that. I don't know if it's available in the US; all the supermarkets here and in the UK stock it.

For what it's worth my first weissbier had a strong tangy taste after a couple of weeks in the bottle and father time sorted it out. Give it another couple of weeks and it could well mellow.

I guess this doesn't help you much George but there is a chain of brewpubs in Dublin that turn out some fantastic beers. Their Irish Red Ale is an absolute winner. They describe it as follows: "Porterhouse Red Alcohol by volume: 4.4% Grain: Pale Malt, Crystal Malt, Wheat Malt, Chocolate...

I've often heard this for dry yeast. In fact Saflager's documentation states to 'increase dosage for pitching under 12C'. http://www.fermentis.com/FO/EN/pdf/SaflagerS-23.pdf EDIT: (from their web site) "To achieve the correct pitching rate use one sachet per 20 litres of wort for...

Update: It's now 3 weeks since I bottled. Luckily I haven't had any explosions. The level of carbonation is actually what I would expect from a weissbier; not over the top - so all in all it worked out quite well. The beer is still a little harsh but is beginning to smooth out so I'm hoping...

I tried one last night and it didn't gush - it's actually forming a nice head - but I did have the temperature quite low to retard the carbonation a little - started off around 10c and has been at up to 16c (60F) for the second half of the week. I'll look at moving it somehwere warmer now that...

Well, the temperature outside is pretty low at the moment so the bottles are sitting at around 8-12 C (46 - 53 F) in the house at the moment. This should help to slow down the carbonation process a little. I've wrapped both crates in a towel to keep the spotential shrapnel close to home :)...

I have difficulty converting between metric and imperial and dry and liquid weights so I normally rely on Google. Problem is it says 1 *US* cup is 8 *FLUID* ounces. OK then... Then it says 8 fl oz is 235 ml. Um.. fine... BUT here's my problem - 1 cup of table sugar will not weigh the same...