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I have 4 red lion pubs and a hotel called the red lion, all within a 15 minute drive of me :p

Since I've started using RO water my beers have improved for sure. I get my RO from an aquarium that have to have their system up to scratch due to regulations etc. 10 gallons of it only costs me about £5 so, $7. I would buy my own system but the aquarium fills my containers for 10 gallons in...

I'm yet to experience the feeling of complete satisfaction. Every time I make a nice expensive shiny upgrade that make the brew day that much better, there seems to be a newer, shinier more expensive upgrade that catches me eye. My Mrs is a bit worried where I'll stop! But.. that's what I love...

Glad you enjoyed your stay and our brews :D

In future, If activity slows down to what appears to be done, leave it be. I leave all my beers in the primary for 3-4 weeks and usually all activity appears done after 3-5 days. Even once the krausen drops and airlock stops bubbling, them yeast are still working away. Just leave them to do...

Yeah, I'm almost certain that it will just be chill haze. All my beers used to suffer from this, even with whirlfloc and good cold and hot breaks I still got it. The beer is clear coming out of the fermenter as the beer is still at room temp, however, once chilled the proteins that cause chill...

+5 gallons of rainy day pale ale. =1,389.25 gallons

So after 3 weeks in the fermenter and a bit under 2 in the keg, I’ve just poured myself one from the tap. Definitley one of my best beers, honestly better than our local brewers red IMO. Beautiful deep red and came out crystal clear. Thanks Mystic, great recipe. Will be on a regular on the taps.

Ah no worries then! Glad it's sorted.

hmm strange, perhaps its something to do with Martins paypal account. Try email him or you could message him on here, his account name on here is mabrungard. He's usually always happy to help me when I've needed some assistance.

How far do you get before it says its wrong? I just checked the process on my account, I am in the UK so its overseas for me too. I just went to send & request>send to friends & family overseas>under who to send money too, I entered '[email protected]' exactly, then next>enter amount you...

Thanks, I just plated up some homemade curry and cracked open a bottle of homebrew so this'll make some good listening while I enjoy. Cheers.

I've decided, instead of asking around, on my next brew I'm going to do my own mini experiment. First I'm going to dough in and stir thoroughly. I'll seal the lid and let it sit for 10 mins. Then, without removing the lid, I will draw a sample out of the valve into one container and then I will...

Thanks all for the suggestions. Will take them all into account. My take homes are to just leave it be with the lid on for the entire mash and get it more insulated. will get it done. As for whether its ok or not to just take the pH sample from the valve without stirring, I'll have to do some...

Yeah, I think next brew I'll do this, just leave it be until times up and see where I end up. Usually at about the 30/40 minute mark I'm like 2/3F down if i remember correctly. A recent brew I did recently was meant to be a very malty full bodied beer, at the 40 min mark it had actually dropped...

I can do yes, but ive heard that taking a reading from the valve isnt always accurate as the mash should be mixed first, the runnings from beneath the false bottom may be less diluted than the top for example. That may have been just a myth though. With temp reading, i guess I could take it from...

I take my first reading after 3 weeks when I am packaging. Taking it to determine alcohol percentage rather than checking if its done. Would be pretty surprised to find it still not finished up after 3 weeks.

I’ve always used beersmith to calculate my strike temp and pre-heat my tun for around 10-20 mins before dough in. At this point I’ve dialed it down to hit my target pretty much dead on every time. I always stir thoroughly for 3-4 minutes to look for any dough balls, this time also allows the...

hi all, For my last few batches I’ve been trying to dial in more on consistency and efficiency. One thing that really bugs me is I always drop around 4-5F during my hour mash. I mash 5 gall batches in a 10 gal cylinder cooler, I cover the top of the grain with foil to limit heat loss to head...

Sounds good. Yeah I dont rush my brews, I usually leave my beers in the primary for 3-4 weeks, I then (was) bottling them and leaving around 3 weeks at room tempature before chilling a week. I let my stouts sit atleast a month at room temp before chilling. However, I just don’t want to mistake...