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Hey folks, Just an update on this. Still hasn't appeared to clear...it's certainly allot clearer than it was but quite cloudy. The oranges have dropped out to the bottom too. When I said I was in no great hurry, it would be preferable to have this carboy available to me for making yeast...

I would say that it didn't get too far over 70. 80 very unlikely. I do realise that using the d47 was tinkering a little but I was ordering some supplies for beer brewing and I figured using it would be interesting. I'm not terribly keen on racking to secondary to be honest given that it is...

Thanks for the advice. I'm in no great rush to bottle it, just surprised that it has not clarified some what. Well, I suppose it has a little but it's still very cloudy

Hi there. beer brewer here who tried his hand at making a simple mead a while back! I figured Joe's ancient orange mead was a good place start. I made this just over two months ago and it's still very cloudy. I did however use Lalvin D-47 yeast instead of bakers yeast. Could this be playing a...

Hi Folks, I just have some questions about an upcoming batch of export stout I am brewing. I am using US-04. This is a 20 liter batch (8 US gallons) with an OG of 1.075. For the most part I use liquid yeast and use Mr. Malty to calculate my starter size. I notice however that even when...

I have been curious about this since I started brewing bigger batches and using a new boiler which has a substantially higher boil off rate than my previous one. Is there anything you need to be careful about when adjusting your pre boil volume to account for boil off? Particularly in the...

The issue really is that we need a new mash tun regardless. I have a large boiler which we really need to utilise. So 30L batches is about where we want to be going forward. A 66L mash tun is probably a bit too much for this kind of thing but as I said previously it's their best mash tun and...

Thanks for your replies guys, they are much appreciated. It's basic science that a large mash tun like this would suffer heat loss when half full I guess. The problem is my home brew store doesn't really do an in between. They go from like 30L mash tuns to the 66L I am describing. Somewhere in...

Bump. Any help would be greatly appreciated guys!

Prob is, my current mash tun is a little small and we need to up it anyway. I just figured we would get a high capacity mash tun that will last us many years.

Hello folks, I was hoping you could lend me your thoughts on this. My buddy and I are going to up our capacity to 30+L batches pretty soon and we are looking at a 66L mash tun from my home brew store. I am hoping for this to be a good long term solution giving us freedom to brew to...

Did you take the OG before you transferred it to the primary fermenter? How come you couldn't get the last two digits? I almost never secondary. A beer like this definitely doesn't require it. Personally I would leave this in the primary for three weeks before bottling it. The airspace in the...

I've recently got a new stainless steel kettle that is double the size of my last and I am trying to work through some of the issues, well one issue: evaporation. I was a little worried about the evaporation rate on this boiler. It has an element fitted to it and it's allot more powerful than my...

This what I am most looking forward too! Cheers for the advice! :rockin:

I've heard slurry can be pitched up to two weeks, anything after than you should be making a starter. Thats part of the motivation for me to do it, I don't want to buy DME or yeast for my next batch

If I do go ahead and wash the yeast is Mr. Malty calculating the volume I need purely from slurry? I presume the remaining liquid in the jars would not be figured in to this seen as though I would be decanting from the yeast? Also, as I said I am brewing the following week, I should be fine...

I was under the impression that Mr. Malty calculated from 'washed yeast' in which case that would be a little different from what I am proposing to do. I'm just planning no pitching slurry without washing the yeast

Hi guys, I'm just looking for a bit of input in regards to harvesting yeast. I plan to harvest the yeast (White labs 002) from a stout I am bottling next week in order to use it for a brown ale I plan to brew the week after. I have read over the various techniques mainly yeast washing which I...

Perhaps you are right, splitting it to black/chocolate might be a safer bet! It would be an interesting historical experiment as you say but because I can't brew too often I think I'll play this one safe, thanks guys

Alright guys, just looking for some thoughts on the grain bill for an upcoming stout. It's a fundamental stout recipe from 'Radical Brewing' by Randy Mosher. 84% Mild Ale Malt 8% Black Patent 8% Dark Crystal. As some of you may know allot of recipes in that book have a traditional focus...