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Hi there, I currently work for a brewery where I have my 100L kit set up. However, I’m leaving that job this September and I’m looking to rehouse my kit at home in my cellar. I’m UK based, so apologies if you’re from elsewhere but hopefully you can still help me out... I’ve become aware that...

Hi folks, I've recently taken over as brewer in a small microbrewery in the U.K. I've discovered that the wooden cladded copper has incorrect markings on the side so I'm missing gravities, etc, as I'm using the incorrect liquor amount. I have no way of measuring the correct volume. I tried...

We've had good feedback with the beers. Although one of our best bitters was below the intended gravity and we had to put it out as something else, the yeast added a fantastic best bitter quality that you simply don't get with S-04. It's a shame that it does attenuate as much as the data sheet...

We've used it on four beers in our brewery and on each one, without fail, the yeast has stalled around 1020. It takes off like a monster but won't budge below 1019 at best. It's got a wonderful character to it and the beers we have brewed have gone down well with customers, but the ABV content...

We've used this commercially in some of our batches at the brewery I run. The positives, we've found, for this strain are it gives a lot of character that you don't get with many dried yeast strains, which opens up a realm of traditional beer styles and flavours that S-04, for example...

I need to make a yeast starter today to pitch into a 90L brew on Tuesday. I'm using WLP005 which, according to the packet, was made on 11th May 2016. Four packets have been in the fridge since then. According to Brewer's Friend, the yeast is only at 36% viability, meaning I'd need a 25L...

I tried brewing today with my newly acquired EB5 type 2.4kW brew kettle hearing element. Half way through boiling my water, there was a loud bang and sparks. It turns out that water was coming through the plug socket. Any ideas what I can do (other than get a replacement)?

Thanks for responding. In the end, I spike to somebody in the end who suggested storing the beer in large jerry cans or drums, filled to the top, as there'd be no airspace; or in a corny keg if I wanted it under pressure.

I am currently setting up a brewery in the UK. At the moment, I'm cuckoo brewing of sorts on their pilot kit. It only does 18 gallons, so I'm packing around 60-80L per batch in bottles. I work one day a week (in theory!) at the brewery so I'm trying to brew as much as possible in order to...

I've racked a 70L of pale rye into a cask and the 2/3 is going to be bottled. It's currently in a second 9G ferkin. My intention was to bottle next week or the week after but I'm a little bit worried about the air in the remaining 1/3. The head brewer (where I make all this stuff on their...

Yes, I have brewed beer before and I am already brewing commercially from home and my beer is getting great feedback and selling well. Admittedly, I'm batch sparking at the moment from home due to limited space, but I know the theory about fly sparking and have seen it for myself it in large...

I've managed to negotiate a deal with a local brewery to regularly use their 18 gallon pilot brewery in order to develop my own brewery and brand. However, they haven't used it much and getting info about the finer details of the kit is proving difficult. I know the HLT and copper hold 20G of...

Commercial homebreweing: I have a producers license from HMRC to produce and sell beer wholesale and the insurances in order to do it from home. Having set up, I need - and am moving towards - making larger quantise through an existing brewery.

Thanks. Funnelweb.

So my current issue is I batch primed a porter with 8.3g per litre (total of 23.4L with 196g dextrose) on 12th August. They've been conditioning for 11 days at 20C and they're still practically as flat as a pancake. There's not much yeast in the bottom of the bottles. I used WLP005. Do you...

Initially, it was around 5.1g per litre, but I've started doing it at around 7g per litre. The last batch I primed this way wasn't too bad, but - according to the books - this amount should give a CO2 of around 2.6. When I tried 2.4 for an IPA is way much to flat.

Sorry, I meant 2.5g. When I was trying to figure this out I took the measuring soon and weighed it amount of dextrose on a digital weighing scale. It was 2.5g.

Well, it was carbonated, but not to the same degree as I described.

Yes, because even when I tried weighing the batch amount (ie: 21L / 0.33 x 2.5(g)) it still wasn't as carbonated!

I wonder if you can help me? I've tried both priming bottles by the batch and individually with dextrose. When batch priming, I've done all the calculations via Brewer's Friend, etc. I've made sure my beer is the correct temperature when calculating and the sugar solution is mixed in...