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This also ensures the cube is self sanitizing. I mean I'd still give it a good shake with some star san in it after I thoroughly cleaned it but it's an nice extra reassurance to have.

Just be careful if you have a spigot. It won't withstand the negative pressure from cooling. I guess that's why the aussies use a cube before transferring to a bucket.

Voss is my house yeast now. I BIAB so I use the last pint of drippings to make a vitality starter with about a tablespoon of slurry. I only have a meh immersion chiller but it gets me down to Voss pitching temps very quickly and if I want a clean character I'm still not waiting too long. Voss...

My electric setup allows indoor and outdoor brewing and is very simple - a 15 gal SS Kettle sitting on a 3500W induction plate. Bear in mind in the EU electricity is way cheaper than gas and 240V/15A is a standard power outlet.

Bit of carapils could also be an option

And if you don't have an overhead hoist, let the bag sit on an upturned colander or similar in a bucket (or in a huge colander/sieve over the bucket) and that way you can leave the lid closed in the kettle to get to boiling faster. Throw the drippings back into the boil with at least 10 mins to...

I kinda no chill. With a ****** immersion chiller I get to 40C pretty quickly and then drag the bucket outside until it gets to pitching temp. I normally get to pitch before hitting the sack. I've never had an issue.

As far as I can see the buckets are the most commonly used fermenter on this side of the Atlantic. €15 for a 33 liter bucket with spigot and air lock probably explains it. Stainless steel has less chance of infection but I've only ever had one infection out of hundreds of batches and I may have...

The advantage of BIAB for me is the simplicity. 60L Kettle on a 3500W induction plate. No pumps, pipes or anything else that can get infected. Only point of concern is ball valve. Mash in with a full volume mash Wrap up and leave alone for an hour (at this stage I have enough confidence in my...

I also don't find this to be an issue. I brew full volume 25L batches on a 3500W induction plate. I was initially going to suggest the induction might be a more even and gentle heating method but I see Doug also doesn't have the issue with his gas burner. Maybe SanPancho has some sort of turbo...

Stripped everything down to make life easier. The less equipment and complications I have, the less error prone I am. The more time I have to make sure everything is spotless and well sanitised. It also makes brewing more enjoyable (for me) which means I brew more often and practice makes...

Zombie resurrection time! This has been a fascinating read. I like the guy who said "it's not a problem, until it is a problem". So if you're yeast has mutated but tastes fine, then you have nothing to worry about. For instance, Voss is a bottom cropper so I just harvest it after bottling and...

See my post above (nr 165) with the voss after 15 hours - krausen already been and gone. Seems nice and viable and healthy to me :)

Here's what I've come up with given what I have to hand: Ingredients: ------------ Amt Name Type # %/IBU Volume 3.63 kg Swaen©Ale (7.1 EBC) Grain 1...

I do mine after fermentation and have had zero issues. I find it hard to believe such a robust yeast can't wait a few weeks...

I'm missing these: 4# Vienna (24%) 12oz British Roasted Barley 500L (4%) 6oz Crystal 120L (2%) 2oz 4.5% AA Fuggles (75 min) 1oz 5.0% AA Goldings (15 min) But I have these: Biscuit Malt 60L Crystal Special-B Munich Melanoidon British Roasted Barley 710L Chocolate Malt 250L Tettnang Saaz...

Ridiculous. I can't see me using a different yeast again. With the added bonus that my slurry will always be fresh and healthy!

It should say it on the yeast packet

15 hours after pitching...

Yes you are correct. Apologies, I should have specified that.