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Liam, All the math I used in my post are from Daniels Designing Great Beers and Millers Homebrewing Handbook. Dave Millers book was the first book l bought and it is a really good book for getting started. My first beer was Biermunchers Centennial Blonde, not a true pale ale but it sure is good...

Here's some round figures of what you may come up with. With 30 L of water you will likely have 27 L after mash. That wort assuming 68% efficency, and 20% boil off will be around 1.020. Your hop bill will give you about 51 IBU'S. Final stats: A 1.005 beer, probably astringent, dry, medium...

Depending of what is considered expensive as far as wine kits go it was $75. Looking back at my notes I realize why I missed this so easily. I pitched the ec1118 and realized I had not taken a gravity. Using my refractometer within 5 min of pitch with a very top sample it was at 1.050...

Doing a wine kit at the request of my sig other. I followed the instructions of adding bentonite, syrup & water. I misread and topped off to 5 gallons because it said 5 imp gallons. The fermentation is well under way. Can I add water at a later step after fermentation is done?

+1 on 1/2 tsp for 2L

If 820 is like 810 it will out gas for an eternity. 810 seems to out gas every time the temp changes or i move the carboy.

I bought a wilser bag awhile back. Used it the first time today, it worked great! Definitely impressed with this product!

My method is the same as porterpounders

What I usually do with 810 is start in the 50's for 4 days and slowly come up to 62 over 2 weeks. Never have diacetyl in lighter beers. I would bet your fine.

+1 morebeer with ice packs!

I use s04 in my porter and it is much slower to fall out and has very mellow activity in my experience. I dont check gravity before 2 weeks.

I have made several batches of hard apple cider and malted cider with notty. Yes you need yeast nutrient. I suggest letting that sit for as long as you can as warm as notty can go and let that yeast clean up the esters you probably have.

My mistake while having too much to drink was forgetting to sanitize the carboy. Realized it after I racked all 5.5 gallons. Let it go with hopes. It was junk and dumped. New rule after that, I dont twist a cap or fill a pint glass till the boil.

Santa brought me a 3/8 SS wort chiller and a 5qt dutch oven.

I made a batch of the homemade pbw this week. It was a 5:3:2 ratio of all oxi laundry booster free: TSP 90: 7th generation dish detergent. I put labeled bottles and some bottles that I thought were goners for sure. Most of the bottles that were really dirty were pretty clean, and all labels were...

I use a thermowell and pitch and hold 65. When the airlock slows way down I let it come up to 68. When it clears up (as good as US05 can) I check gravity. If I want to ferment with dry yeast colder I use Notty.

US05 at 63. Last time I did that I got pretty heavy fruity character. It mellowed with bottle aging, and is my ladys favorite brew.

Looks right to me. Looks like it may have been a little warm and agressive.

I bought mine on eBay also. Very similar to joebobs. Great investment.

I brew 4 batches a year with wlp810 at 64°. It comes out nice and clean. SImple grainbill, 2 row, crystal 20 carapils & vienna. Comet or palisades and cascade hops. I do let the keg lager for at least 2 weeks.