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I do the same with ropes as electric cables Stretch in front of me, loop, stretch, loop etc Difficult to put in words, but was thought this as a little kid while sailing. Lots of ropes on a sailing boat :) Alternatively, just make a frame, and loop your cable around it. Take it off when you use...

It depends very much on the yeast. I put my fermenters in a cooler box or a non working fridge/freezer to prevent too much of a swing. I have done so for 2 years and the beers are quite acceptable. Note as well that bigger volumes change slower than smaller.

Right, she's cooling down now before pitching her on voss trub :) Brown flour / pilsner malt Saaz & styrian at 30 minutes (they needed finishing) and a couple slices ginger. OG 12.0 brix Plenty dough balls. Need to add this combo much more careful to the water. It also holds more water, more...

Yeah, looking at around 20-25 ibu I don't know which hop CTZ is?

Change of plan. Going to try on MJ voss. Trub is coming free tomorrow or over the weekend. Single hop at 30 minutes, probably Saaz

CTZ? I was thinking in the line of tettnang/tradition & saaz ;) Do you think ths type of flour will make a difference (bread/AP/whole wheat)?

Do you remember what hops you used?

Ah, thats going to be tricky Most neutral I got is bry-97, but no hops that come close to Sabro. But still, if the idea of flour works, then I may try something wheat, knowing it will be a total different beer from yours. But experimenting is nice anyway ;)

Oh, I will. I'll just need to free up a fermenter and decide on a yeast/hop combination. I mainly have Belgian yeasts

I was wondering about the boil. It's long enough at 90 minutes. It should be a rolling boil without the lid on the pot (or so I've been told ;) )

Interesting! Sounds like something I should try :)

As far as I remember from taking German at school (compulsary) it's a "Ringel S" and can be replaced by "ss". Necessary as there were no pc's and word processing programms. Just type writers Other tit-but, but off topic France and also Germany uses different keyboards. Azerty for France (and...

I didn't realise WB-06 was a diastaticus :( Decided I better google it and found quite an interesting article SafAle™ WB-06: Give the character you want to your wheat beer styles (nothing about Belgian Strong though)

May have understood it wrong. You can bottle direct if the fermenter has a spigot that fits the bittling wand. You can dose sugar per bottle.

It will work. Not sure if it is food safe though. Why don't you want to use your bottling wand? Just curious...

Good start ;) Welcome anyway

Welcome from the hot valley

I got more or less the same experience as Miraculix. But I think only a side by side comparison will give the answer. And it is of course personal. Everyone's tastes are different (luckily)

Yes. You get cider :) I like cider and beer. I bottle and straight away use the yeast cake. Maximum 2-3 hours later. So if I don't brew beer that day, I make cider. I hate throwing yeast away!

I just pour the cooled down wort on the previous trub. These days that's a bit cleaner as I am using a hop spider now. But before that, just on whatever remained in the fermenter. And if I didn't (don't) feel like brewing, I put apple juice on it (preserved with vitamin C). I'm sure there are...