20cl glasses are also common in the Netherlands, Belgium and France. That would be a sampler here. A good swig and the glass is empty. Here the pints are either 16 or 20oz, depending on which pub you drop into. A much better volume for true sampling.

Bob, that is exactly what I was thinking if I can't keep the temp constant. I now have a wrap for my mash tun and I will keep track as to how much the temp drops over 60 minutes. If it continues to drop 8 to 10 degrees I will start the mash at 4 or 5 degrees above the desired temp and let it...

So I thought I would follow up as I have now cracked a few pints. Am very happy with my first batch (Super Session IPA), albeit still a little cloudy in the bottle, it has a lovely grapefruit citrus aroma and the taste follows up. Even my wife likes it (not good :(). Once in the fridge the...

Me too. The first batch has been in bottle for a week so far. So just waiting at least another week. Must resist. Must resist. The second batch I just made yesterday in fact, finally found some time. The inside of the carboy looks like a hurricane in motion. Very cool to watch. This...

Sulphur (sulfur) is for powdery mildew. Copper is for downy mildew. Both are relatively cheap. If you have vineyards or orchards anywhere in the area find out where they buy their pesticides.

Many thanks for the responses. That clears up a lot of items. My first batch is almost finished its ferment and I'm gearing up to start my second batch, a Goose Island IPA from this site. Looks tasty and we don't want to run out of beer.

In the process of producing my first all grain brew and hoping not to screw up. So I have been reading up on line, here, and my book "Big Book of Homebrewing" but some questions remain unanswered so here goes. Thanks. 1. Realistically, how long should the ferment last for a 5 gal batch at...

Thanks. Yes, keeping notes for sure. Really looking forward to seeing how this first batch turns out. Beats making wine, which I have done, as I won't have to wait a year or more to see how things turn out. Beer is better.:)

Many thanks for the reply's. I was really hoping you would say that. I did start a degree or two higher and then it cooled to about 3 or 4 degrees cooler when done. I use my mash tun for BIAB so it's used for boiling as well. I've set up a hoist with a strainer above the mash tun so when I...

New member and poster. Thanks to anyone and everyone that can help. How much can the mash temperature drop from start to finish before it causes problems. I realize you can wrap the mash tun to help conserve heat but after an hour the temp will have fallen, especially when only doing a 5 gal...