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Thermometer measures temperature, thermostat takes actions to maintain a constant/defined temperature. Inkbird is one of the thermostat brands that are used to regulate temperature, but there are many more. There are a lot of threads about both thermometers and thermostats (some of which are...

Brewed two batches of ESB in a row. It's almost 3 a.m. now but I am quite pleased with the results. If they come out fine I will have plenty of ESB for the summer.

Have a look at this for a simple primer http://howtobrew.com/book/section-3/understanding-the-mash-ph/using-salts-for-brewing-water-adjustment Teaspoons are handy, but a proper scale can be a more precise way to measure solids. Please note that some salts come in different forms (the crystals...

I wouldn't leave it open in the freezer post fermentation. It is simple to rack from the bottom when the krausen is going down but a full layer of foam still sits on top. Leave the krausen behind then minimize the head space in closed secondary and let it finish. Bottle/keg soon when it has...

^It's good for you that this beer does not suffer from haze. Some beers still do. It is about small margins whether the amount of complexes is enough to show up.

All in if you want maximum chill haze. Good rest in a cold place and transfer the ~clear top phase only (no sieves needed cause they can not hold the fine stuff ) to leave behind most polyphenol+protein(haze) and lipids(head retention).

- wyeast 1084 - glass fermenters 2 x 6 & 10 liters - hop cones : target, challenger, east kent & worcester goldings, bramling X, northern brewer - spray malts - additional 1 l erlenmayer - pipettes - isinglass paste & magicol - silica gel I think we're ready for some action.. but dreamin of a...

What is the yeast you are using? 10% is a lot of alcohol for many/most beer strains. I think either the yeast is too stressed or you have miscalculated / -weighed / mixed the sugar poorly. Adding some fresh yeast at the time of bottling could be useful in the future.

For standard 1h boil, unless you add pure water during the boil, the boil-off volume really limits the the batch size. Without the boil-off (with some very accurate scales) u could probably go down to 10 milliliters or so. If you want to scale up later in a reliable way, I wouldn't go below 1...

In my small batch/high diameter IC the output water is very cold. I actually put my kettle in a bucket that sits in a sink and run the output into this bucket so that output water cools the kettle from the outside, too.

I would examine it with some calculator available in web / in brewing programs. I do not have enough experience to say for sure (but I have a feeling that xx and yy ebc malts from different maltsters may not behave 100% linearly as you described). But I can tell you that 2Y even in same wort...

I don't think their Barke Vienna is far from their (or any company's) standard Vienna, which is typically ~100 Lintners or a bit less. This is a fairly high value. So Barke Pils is probably a bit more active than Vienna..continental pils is often described being MIN 75 so could be full 100.

I have been using an insulated water bath with 4-5 liter batches. It works very well for ale beers when you need a 6X-70F gradients over 3-6 days at typical room temperature and the water volume is ~10 X the volume of fermentation. No need to cool it down by any means during the fermentation (no...

@jturman35 Looks nice, it is probably a bit darker than mine although it could be because of the lighting. What does your grain bill look like? I haven't really conditioned it long. I think it should be fine in a couple of weeks when everything goes as expected. Next time I will make a larger...

I just tasted my latest batch of ESB. I think it is the best so far except the fact that it is too bitter since I adjusted the hops a bit and had to change to pellet hops. But 7,5% Simpon's crystal light (the authentic malt) and Fuller's yeast extracted from a bottle of exported IPA(Bengal...

Ayinger Frühlingsbier..it's springtime!

1) The high alcohol is detrimental for the strucure and functions of yeast cells and thus the high abv bottles tend to have less viable yeast cells. 2) High abv causes a stress response in yeast and even the viable cells may be less prepared to grow compared to same cells in low abv bottle...

That could certainly explain the behavior, it sounds that you were marinating the coil with hot acid so the conditions were rather untypical for brewing.

Why not to call it a strong bitter or maybe just a strong ale. With different yeast, the beer is not going to be especially Fuller's-like and this is especially true if you use different hops. The grain bills in these strong bitters(esb included)/ales/barley wines etc. resemble each other(with...

Karmeliet Tripel. I bought three nice Belgians today. Karmeliet & St Feuillien Saison & Timmermans Oude Gueuze(brewed 2015/bottled 2018).