I don't know why you'd particularly want to let it go warm for the first couple weeks? It'll still eat the sugar and carbonate at the lower temp. That said I doubt it'll do much harm as long as you give out time to lager. Still I'd definitely go with your plan but bottle condition cool for six...

Re: New Brewer dove in head first and landed on my head. He I doubt the credentials of your "brewmaster" chap. I accidentally poured a shot of straight star San into a beer and drank it and I didn't do me any plobboblems... HaaaahaahahAAHAAhaA!

I'm sorry to say, but you have aliens. Probably ancient aliens. There's nothing to do now but submit to their superior intellect and strange strange demands.

by the way if you do have an infection id expect gravity to be even lower than expected so maybe just being sluggish if all is perfekt as you say. Disclaimer: if you have an infection and follow my advice tyou may need to bring in the bomb squad periodically during bottle conditioning.

i assume you rinsed off the sanitiser if it has a smell? If so yea my guess is temperature although usually metal and chlorine taste is only coming from metal and chlorine... Dont think you can really do a pilsner without pilsner style water, but you can make a decent lager with a variety of...

In answer to your question no there is pretty much zero chance of it being the star san causing problems. i once had a dime bar moment and poured about 25ml of straight star san directly into my about to be bottled lager instead of the bottling bucket (Dooooooh!) and even that wasnt very...

made a wit using 2 packs of mangroves wit yeast in 35 ltrs. its been pretty much three weeks and although it fermented fast it doesnt want to clear up much. there was a good bit of haze in the wort before and so im sure a lot is just wheat but also there was not much proper slurry coming out the...

aint no water report but the weatherman for me.

So i just recently moved up to the bonnie north west of scotland and my tap water falls merrily out the sky, along the ground for a tiny bit then straight out the tap. Its just a hose in a bucket in the ground basically. local authority water looks crazy soft like Ca3.5 Mg 0.6 CaCO3 11.5 Im...

so i should probably read what others post before wasting everybodys time.

The air in the freezer is getting cooled to the point you set. however as the probe is in water the water is acting like a buffer and takes a while to cool down to the surrounding air temp. meanwhile hard working old mr freeze is chugging away cooling down to arctic winter as hes not been told...

I've got a sexy ss chronical in the post but I'll be damned if I'm chucking all my tubs. I need them for my alcoholism! I'll chuck the siphon though. I blame him for no particular reason.

Yes plastic fantastic. What seems strange is it only seems to be in secondary suggesting airborne infection to me as the gas coming off primary will keep the baddies at bay? I don't know. If I'm honest I am a bit of a terrible taster but always sanitize everything.

I seem to be getting a lot of recurrent infections in secondary. I often bottle some off of first fermentation and these have been fine, but a lot have gone bad when dry going or just conditioning. I've triple satirized everything several times. Out all started after moving to the country and I...

well then! seems no good reasons not to try. what im looking for is the flavour compounds that come from the below boiling point additions youd get from whirlpool so i think i'll make a fifty fifty steep with some hops added while boiling and some added below 95c and ill keep it steeping for a...

possibly a stupid question, but as im sure all of you have experienced when going for that big upfront hop flavour, the tastiest flavour compounds seem to come from very late and or whirlpool additions, and dry hopping, but a lot of this seems to get blown off during fermentation. now my crazy...

its not a strategy its because i lost my mesh on the kettle and thats the speed that it trickled out! usually i just pour it from a height into the fermenter and its always fine. dont know the specifics of aeration ratios vis a vis time and flow rate but i expect they are comparable. to be...

its not a strategy its because i lost my mesh on the kettle and thats the speed that it trickled out! usually i just pour it from a height into the fermenter and its always fine. dont know the specifics of aeration ratios vis a vis time and flow rate but i expect they are comparable. to be...

im sorry to be the one to tell you this but you have alcoholic ghosts. most likely its the spirit of Tommy Cooper.

ach she'll be fine laddy