Sorry if I've missed some key info in the thread, but if you're using a hydrometer, is your FG sample at 20'C?

I I wouldn't call it a speciality beer, but I heard / read somewhere that some bottle-conditioned beers use a different yeast strain at the packaging stage... and I wanted to make sure I had the primary fermentation yeast. Maybe I'll just try to culture it anyway and see what happens...

Greetings all. Does anyone know for certain whether the yeast in bottle-conditioned Proper Job is the strain used to ferment the beer, or a different yeast just used for secondary fermentation in the bottle? If it's the fermentation yeast, I plan to culture it, otherwise I won't waste my effort...

I think the sanitising questions are answered by the video earlier in the thread, with the main focus on the counterflow chiller. David Heath has also commented on some brewers also sanitising the brewing system itself, but his view seems to be that it's not necessary, as pasteurisation...

I was prompted to try this after watching a David Heath video (he's done at least a couple on this topic)... His point was that he was making a low IBU style, but I wanted more bitterness, so I just boiled a portion of my chosen hops, in a portion of what would become my mash water for 30...

Just wondering how many people have tried this and if anyone has any ideas to share. I did a no-boil batch about 3 months ago, which still tastes fresh and has had no infection issues... it's also one of the few batches that I've managed to keep (intentionally) hazy after lengthy storage in...

Crossmyloof is a place near Glasgow, in Scotland.

Given that the ambient temperature in my Northern English brew shed is lower than my desired fermentation temperature, for much of the year, my set up for fermenting in plastic buckets used to involve gentle heating with a heating belt and/or mat, controlled by an Inkbird device, with the probe...

Hi folks. I'd like to try this sometime. I wonder if it would mimic some of the effects of decoction mashing. I found this video and it's triggered my experimental urges, but I think I might prepare a pre-mashed, pre-baked portion of the grain bill ahead of the main brew day...

I'm in England and The Malt Miller and GetErBrewed (Northern Ireland) have been my go-to suppliers since I started all-grain brewing. They produce some useful YouTube videos too. There are loads of other equipment and raw material suppliers too

So, lots of Prestons everywhere. Ours is in the North West of England. I really must visit Canada one day...

I'm on the western edge of Preston, so not far away at all.

Thank you. I haven't really found a style of beer that I don't like... yet and I've brewed everything from Pilsner to Barley Wine and Imperial Stout. I love to experiment and (touch wood) so far I've received good feedback from family members that have tried my beers. I started with BIAB in a...

Hello all, I've occasionally dipped my toe into the water of this site, but today I've decided to sign up for Premium membership and use it as my main brewing support system. The social aspect also appeals to me and it would be great to hear from any other members in the North West of England...

Question from an all grain newbie (just 3 BIAB sessions so far): If the specified boil time is 60 minutes, but the first hops don't go in until, say, 30 minutes or later, what is the first 30 minutes of the boil achieving, apart from reducing the volume? Is it possible to simply boil for 30...