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I made a porter last night, of which there is 7 gallons. I managed to fix six gallons into my primary fermentation bottle but an additional litre had to go into a demijohn. Using the same yeast starter (which I thoroughly mixed before pitching), I pitched around 1.25 litres into the primary...

I've just purchased an SS Brewtech Brew Bucket, which looks the business and - I'm sure IS the business - however, I'm testing it on some water before using it for real and I have an issue. My cellar is 11C and the water (when going into the fermentor) was around 9C. After three hours of...

How do you cut a hole for the STC out of a plastic project box? Especially a straight hole!

Thanks :)

Well not a plug socket but a box with a plug on it?

I've just purchased an STC1000 which I want to use with a brew belt to heat the beer (but I dot have a method of cooling other than natural cooling in my cellar). Do I wire this straight into my brew belt or a plug socket?

I'm considering getting a Brewtech SS Brew Bucket, however, without purchasing the special heating element, how do you regulate temperature? Would a regular brew belt work on one of these? Does anyone have experience? Generally, what are they like?

I've started reading in places about aerating your wort during the first three days of fermentation. Is that good/bad practice?

I did make a yeast starter, though I don't have a stir plate (yet!) but I did keep shaking it throughout the 48 hours it was getting going. As for oxygenating prior to pitch, I opened the down on my Brew castle and let the wort fall in from above. It is the first beer that I used that method...

So, for example, I did what was supposed to be an Irish Red at a mash temperature of 69C. Unfortunately, I didn't get a much efficacy as if hoped (I was aiming for 1.046) and got an OG of 1.038. To add insult to injury, my FG was only 1.020. Should I have mashed that beer at a lower temp to...

According to the BeerSmith blog the range is between 64C - 75C (though I was under the impression that a mash out happened at 70C). http://beersmith.com/blog/2012/12/20/mash-temperature-and-beer-body-in-all-grain-brewing/

You do know I'm taking Celsius not Fahrenheit? I was under the impression that for a higher fermentable beer you mash at around 64C and for a less fermentable beer around 69C. What is the correct range in Celsius?

Mashing low ABV beers too low? Do you mean mashing them too high?

Just whilst we're on gravities, I'm planning on brewing a strong Christmas ale. The recipe (it's a Gordon Strong Holiday Beer on BYO) says that the mash temp is 70c. How do you brew big gravity beers and high mash temps without them stalling? My concern is that one packet of S04 in a 1.070...

The mash thing helps. My FG on the brown ale was 1.018 with an OG of 1.046. I used Brewers Friend which said it should come on around 1.014 though, so I worried a bit.

In the UK a lot of microbreweries brewing anything from 3.6% upwards. Bradfield Brewery near where I live have all kind of cask and bottled ales that are delicious around 4.something % ABV.

I meant good craft beers. The first one I made was a SMaSH beer which tastes really good. In all fairness, the last two got a little stuck toward the end so they're slightly sweeter than I'd hoped for (and I'd mashed at a high temp, 69c, so that was partly intended). I suppose that has...

I've recently converted to all grain beer from beer kits/partial mash. The last two beers that I've done (a mild bitter and a northern brown ale) have both been okay but seem to lack big flavours in comparison to many commercial beers. Any suggestions on how I can create beers with big...

A couple of weeks ago, I brewed what was meant to be an BIAB, all grain Irish Red. I took a pre-boil gravity at 20C which came to 1.046, however, my SG was only 38C at 24C (some online calculations tell me the readjustment is 1.039 and some 1.040). This was the first time I'd made a yeast...

Fartinmartin, where did you buy your heat stick from? When I search online I just seem to get American website results.