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The insulation is polystyrene. Do you think this could be effected by damp?

Its a cheap insulated cooler, and i do preheat it with 1.5l of boiling water. i wondered if damp insulation could be the problem.

I made a weissebock about 3 weeks ago, didn't quite hit my OG of 1.070 so i thought i'd get a bit experimental(usually a bad idea) and throw in some invert #3 to get up to what i needed. I used about a pound or 8%. I've taken some samples and it is quite nice but I can taste some hot alcohols...

I've had my mash tun for about a year now and in the past it has kept the mash to within a few degrees. For the last few months now it has started dropping from 156 to the low 140s. I reheat the tun before mashing, I cover with blankets but it is still losing too much heat. I thought maybe it...

you could make a stronger wort and top up with a bit of boiled water. I have used a 12l pot to make 15l of beer this way. worked OK but was a little thin.

these fellows will do it http://www.the-home-brew-shop.co.uk/index.html but it is quite pricey

I use vidine, it is a iodine solution made for medical uses. the bottle says it is 10% iodine. i got the idea from UK message boards. For a no rinse solution I add 5ml to 4l of water. I cant 100% vouch for its effectiveness as i have had some infection issues. But I think that is from other...

I have recently had two cases where I got a white film on top of my beer that turned into a waxy substance. The beer tasted ok so i bottled and so far it seems to be holding up. But I'm not going to let it hang around too long just in case. If it tastes alright i'd drink it. Save your time...

Not very much i would say, especially if there is a lot of speciality malts in there. Anyway, I think belgian pilsner is the same as belgian 2 row. But I could be wrong.

Make beers you want to drink. At the end of the day, you invest a lot of time and effort as well as cost and it is a waste of money if you don't want to drink 5g of it when you are done. Your grain will keep.

You can keep grain a lot longer than a month. I'd say around 6 months would be reasonable if it is stored well. Look at jamil's mild recipe. that uses over 1kg of crystal if i remember right. I do find it too sweet though. But, if you brew fairly regularly you will get through 5kg of crystal.

Mikkeller weasel. Made from coffee picked out of weasel poop!

If you have been making starters for 5 years and this one tastes different then maybe something isn't quite right. But, just to reiterate a sour or cidery flavour is normal.

Every starter I have made has been a bit sour. That's what happens to beer with no hops. Sounds perfectly normal to me. How many brew's have you done?

Usually when making a malty beer beer you use enough hops to balance the sweetness at the beginning of the boil and only use a small or nor late hop additions. The technique of only adding large amounts of hops late in the boil is generally used for hoppy pale ales and probably would not be...

There is a difference between using a large amount of low alpha hops to bitter a beer as opposed to using a small amount of high alpha. I bet it is not very noticeable on a hoppy beer but with a low hopped malty beer it may make a difference.

bottling is such a ball ache, I can't be bothered doing it for a batch I won't want to drink.

I'll give it a good three weeks and see what its like then. It reminds me of a beer I made last year and is still quite unpleasant.

I accidently let my IPA get too warm. My house is quite cool so I put a sleeping bag round the fermenter. 36 hours after pitching the temp had got to 72f. It has some weird flavours and i am quite sure this is why. Is there any hope of it improving with age? should I keep in primary for a while...

I bet it is infection. I've heard of people getting plastic tastes from wild fermentations.