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So I shouldn't have any worries about lead or heavy metals being used in production?

Hi All, I have been thinking about making an immersion type chiller but I am a little concerned that the copper pipe I buy won't be food grade. Are there any chemicals used in production which I should be worried about? Is there a particular specification on the tubing I should look for...

Thats reassuring to know! Yes, this is my second batch with this yeast and the first one came out rather nicely. I think I'm going wash some of the trub and store it away for future batches.

Hi All, Just been brewing a scotch wee heavy with the Wyeast Scottish 1728 yeast when something went horribly wrong with my heating. Basically the temperatures have varied from a high of about 18.5C down to around 12C (or even a bit lower!). Its actually reached its FG but it leaves me...

I guess I know what the next book I'll be getting is!

Thats really interesting, you can definitely increase the saturation of O2 using this method then. Do people ever bubble some O2 in during fermentation? I would guess that this might be especially useful for stronger ales and barleywines?

Interesting stuff. Have you ever done any side by side comparisons to determine the size of the effect?

Interesting stuff. I use a wing capper. Looking at the bottles I have to say that they are pretty thin glass. They housed a very cheap brand of beer so perhaps thats not surprising! I've bottled conditioned them in my mash tun just in case I have any bottle grenades!

Hi Guys, I'm thinking of brewing a really strong beer at some point and I see a lot of people saying that good oxygenation of the wort is important to get the ferment off to a good start. As room air is only 21% O2 does that limit how much you can get dissolved into the wort? Would 100%...

Hi Guys, I just finished bottling up my 2nd brew (a Scottish 60/-) and thought I would bottle up a few in 250ml stubby bottles so as to be able to sample a small amount to assess progress of conditioning. However when I tried to cap one it shattered with a large shard just missing my wrist...

Thanks guys, thats reassuring to know!

Hi Guys, I'm preparing to make my first weizen and I've seen a lot of discussion about stuck sparges with this style. Is there any risk of this happening when using BIAB? Should I be seeking out rice hulls or similar? Thanks in advance, E

I know its a while after its posted but I'd like to know if anyones had any experiences with this? Is it known what yeast Vedett uses?

Hi Mate, What sort of ratio of those to the maris otter would use? something like 10% Munich, 83% Maris Otter and 7% Crystal? Thanks again :)

Thanks for the advice guys, I'll take your advice and lower the crystal proportion. Any thoughts on using Chinook as a bittering hop for an american style pale ale? I'm sure I've seen this done previously but I'm not exactly sure where!

Hi Mate, Thanks for this. I'm not sure what the boil off rate is likely to be. Apart from calculating one from the observed change in volume over a boil do you know how I would determine it? Ta

Hi Guys, I'm starting to get myself set up for my second brew and I thought I might give an all grain BIAB recipe a go. I've designed it using brew-target. I'm aiming for a simple American style IPA, which is just on the hoppy side of well balanced and is around 5% ABV. I'm aiming to...

But yes, sticking to the recipe is usually a good idea!

In fact they were on the recipe (or rather an acceptable variation thereof) I just forgot to add them initially. My rationale for adding them at +20hrs was to reduce the impact of any contaminant introduced. I figured the yeast would have multiplied and become the dominant organism by that time!

Thanks man, you live and learn I guess!