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6.5 gallon

this is the chiller. http://www.hopandgrape.co.uk/public/detailv1.asp?itemcode=IMM20027639 It is submerged in my wort. It is the cheapest one i found so maybe they skimped on copper.

It takes me over an hour to chill to 68f, even in winter. I understand most people manage to chill quicker than this. I bought a chiller from a homebrew shop. It is fairly small and is coiled very tightly. I've started to wonder if it was more spaced out it might be more effective. Anyone...

I have been having problems with some of my beers getting what i think is a phenolic taste. I thought it was just sanitation, started using oxiclean and starsan (quite expensive over here). But, just had it happen again. It has happened only in my highly hopped beers and recently in a beer I...

Dogfish head make a tej. I can dig the recipe out if you want but as far as i remember it is probably not 100% authentic. If you can find it watch the episode of sam's Calagione TV show where he makes it.

I agree with the saying back down on the crystal. Mild is supposed to be really drinkable and personally I really dislike mild that is syrupy and sweet from too much crystal. I like sugar in a stronger mild but I have found that in lower gravity beers I have not had good results. I'm sure it...

Lots of English breweries have duel strains. I can't imagine anything catastrophic would happen if you pitched two different strains.

you can't reboil. just add some priming and see what happens it might be ok if you drink it quick.

Apparently it takes 300l to make one pint of commercial beer http://www.guardian.co.uk/sustainable-business/brewing-companies-water-usage-footprint

i think the point people are making is not that water waste isn't a problem but that when you put 100l in the context of an average persons daily usage it actually isn't as bad as you think. And If you are really cut up about it, miss a few showers and you should square it up.

If you do this be prepared to wait a year, and it might be an idea to pitch a lambic culture.

yep

Planning to make a big expensive american stout today. trying to decide whether or not to use the slurry in the fridge or 2 packs of 05... I think i just made my mind up.

I have always wondered if there is much difference between the Invert sugar used for English beers and belgian candi sugar. There is a method for making Invert by mixing molasses and golden syrup here: http://www.unholymess.com/blog/beer-brewing-info/making-brewers-invert Not sure if this is...

That's what I understand it to be. I think it is usually brett C. I guess this is to make an american style farmhouse saison like the bruery's saison lente for example.

1/2 an ounce of cascade at 30mins and 15mins won't give you big hop flavour/aroma. It also depends on what you are comparing it to. If you use SNPA as an example most clones i have seen use a half ounce at 30mins and about 3 ounces over the last 15mins. Just to make sure it really is something...

I really like this http://barclayperkins.blogspot.co.uk/2010/07/lets-brew-wednesday-1952-lees-best-mild.html took me a week to finish this off last time. I left out the invert sugar and compensated with more base malt. I'm also going to make this for a party next month and I think i might try...

you will need a minimum of 50ppm of calcium or your beer wont clear among other things.

I'd play it safe and do a dark mild. You can almost drink it out of the fermentor. I have a great recipe if you want it.

maltmiller.co.uk is high quality and cheap. copperkettle.co.uk is also cheap but a little less reliable and not such good stuff.