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We also try to extract almost everything out of the boiler, would you recommend leaving the last 5 litres in the boiler and discarding?

Yes we use a single kettle for boiling. We then chill the entire double batch to the desired temperature and transfer by just opening the ball valve on the boiler. We alternate filling the fermenters every 5 litres so its mixed well. Before pitching the yeast we take the reading and have a taste...

We have been brewing double batches over the last couple years for efficiency. Once the wort is chilled we split the batches into two fermenting buckets (20 litres each) make sure there is plenty aeration then pitch the yeast SAFEALE- US-05 and clip the lid shut. We ferment at a consistent...

I have not tried stirring though from what I have read others have suggested stirring every 3-5 minutes during the boil process. I will definitely try the stirring and turning one kettle element off once vigorous boil has been achieved. Thanks for the advice

Hi Skunkfunk The boil is very vigorous. To give you an idea we start off with 23 litres and it boils down to about 17 (we add back chilled water to make up the losses) I was thinking, once achieving a rolling boil I should turn one of the prongs off for the boil duration. What do you think...

Hi Guys We have started brewing again and to try eliminate the ash taste we thoroughly cleaned the caked black prongs from the previous brew and as a secondary measure used hop bags to suspend from a coat hanger rather than throwing directly into the wort to avoid scorching on the prongs...

Hey Minky Thanks for your advice, loading up on too much bittering hops may have been an issue as we did add stacks of Chinook at start of boil. I think about 88g (10 gallon batch though) Do you think that this could have caused the strange ash tastes?

Very annoying situation as the first two were brilliant and we basically followed the same procedure using our notes. Only thing we changed was slight hop variations in the boil and then dry hopping with hop bags, and boiling up double batches instead of single 5 Gallon batches. same yeast also.

Hi Fizgig, Thanks for your help. Yeah I did read the article and read the bit about burnt rubber, however I don't think it tasted like that, it was like cigarette ash very strong burnt taste. We use starsan and another type though don't know the name off the top of my head (its a chlorine...

Thanks for your help cannman. Will try that next time

Hi Cannman We made a double batch so doubled all the measures, split the volume into two plastic fermenters at 23 litres each and used a different strain for each fermenter. Wyeast American 2 and 1056. We used American 2 on our first batch and came out brilliant. The ash taste was present...

fizgig, yeah taste is coming in after fermentation which initially lead me to believe the issue was during the fermentation process, however all the forums I have researched for off flavours, nothing describes this. Its like tucking into an ashtray full of cigarette butts and the ash for desert...

I start with around 27 litres to achieve 5 UK gallons 23 litres however it ends up being much less. Around 17/18 litres so i'm having to add water at the chilling stage and to bring back up to target volume of around 23 litres. The above probably proves the wort is boiling too vigorously and...

Yeah its a vigorous rolling boil, never happened on our first two brews however have had the same issue for the last two! How often do you recommend stirring? I came up with an idea of suspending the hops within grain bags, perhaps that may help eliminate any hops particles settling and...

I am having the same problem with the last two batches. Brewing IPA full mash method. After the boil 1hr 10 mins chilled the wort and took the reading and tasted spot on. transferred to the fermenter and checked reading in 8-9 days and again spot on however when I tasted the fermented beer it...

I am having the same problem with the last two batches. Brewing IPA full mash method. After the boil 1hr 10 mins chilled the wort and took the reading and tasted spot on. transferred to the fermenter and checked reading in 8-9 days and again spot on however when I tasted the fermented beer it...

I am having the same problem with the last two batches. Brewing IPA full mash method. After the boil 1hr 10 mins chilled the wort and took the reading and tasted spot on. transferred to the fermenter and checked reading in 8-9 days and again spot on however when I tasted the fermented beer it...

Cheers for your response. I used a smack pack liquid yeast and the instructions on the pack state suitable for gravity of up to 1060, any higher and additional yeast may be required. I have a Wyeast 1056 American Ale but used another Wyeast yeast (i think American 11) for the initial...

Hi all, im new to home brewing and onto my third batch of American Pale Ale. Target OG 1060 - Target FG 1014. After cooling wort I measured the OG at 1072 which was slightly over the target and after 7 days of fermenting it has stopped at 1022. I am slightly worried the beer may taste...