Yes this is what bothers me. Ale was first brewed without hops. Hops were added ca 200 years ago as it was found to be an excellent preservative for Ale which went sour (from natural yeasts within 3 days). Hops thrown in plus a higher abv ca 5% made beer which lasted much longer (in cask) say...

Do you think any of these opinion on yeast supplier are affiliation driven? One say really good another says really bad? Very confusing

@dmtaylor thanx brewbro some good pointers to follow. Im sure not into distilling btw. Im not chemically or biologically well versed so it goes over my head - how dumb is that? Yes indeed I am brewing Ale, using black tea for bittering, maybe bays leaves. Cant get any Spruce tips for a New...

Yup Brew will let you know how I get on

Once my mash has done its job at ca 60-70C I raised it to 80C for sanitising - more than enough IMHO, then let it cool, then throw in the yeast at ca 25C I want to know if fermenting with all the original mash has any neg/pos effects? I know for example that you have to separate grapes on...

Not sticky? nor sweet cos the ferment has eaten all sugars. Just need to strain in a nylon bag, give it a squeeze like BIAB. Then let the wort refine and cold settle. I just wonder if the ferment process on the entire mash gives extra flavours? Anyone tried this - armchair speculation wont...

Following on from my previous thread https://www.brewersfriend.com/forum/threads/is-it-essential-to-boil-wort.17556/ You have made up a mash and done whatever temperature and additives needed, can you then allow the mash to cool to yeast temp and then just pitch in an amount of chosen yeast...

@Yooper well thanx for the heads up I had missed the tab on calculators. I am now truly humbled down to the dummy class Interesting the Brix/SG conversion calc. I knew that the refractometer was affected by ABV and so was in accurate towards end of brew, but I can now see how to put that...

Yes guys I get the point raw chicken vs boiled chicken. Not having any chemical bg the influence of isomerisation is lost on me. I was indeed referring to boiling in water vs boiling in wort (which requires a lot more heat and steel vessel vs plastic tub) FWIW recently I have a system for...

There thats me, dirty old brewer DOB heh heh. Crious isnt it, that boiling hops in a saucepan is deemed significantly different from dumping dry hops in a sock in the wort for a certain time? Lots of variables there? hmm

thanx for those pix very instructive. I havent looked closely before at Keg fittings. what is that fitting on the right, light grey, does that push fit straight on top of the centre male part with o ring - you would have to have it connected to a shut off valve and tube first or bad news...

that was history, today in brewing circles municiple tap water is generally safe to drink (unless otherwise advised)

hmm thats a well known hazard with cooking utensil pressure cookers - foaming ingredients blocking up pressure release valves and the lid blowing off - very dangerously spraying boiling liquid around. Thing with a blocked valve above is that it continuously vents a hissing pressure relief - so...

the link to this guy is just a reseller, no inhouse knowledge eventually told me to go to kegland direct - waste of time bro

Indeed guys as I have limited facilities and I wanted to avoid boiling up large quantities of liquid for long periods So it seems a) Hops can be done in a small saucepan as needed for taste (I dont use hops I use bays leaves and black tea) b) DME needs boiling up to cook it properly and...

Hope this is not a dumb question. Some recipes seem to require the wort to be rolling boiled for 30-60 mins. Indeed PC calculators even put in an allowance for replacing evaporated water. Its a common concept in cookery that the higher heat you apply for a longer time can result in over...

Cheers bro will follow this up. IMHO these are specialist trade fittings (some may be proprietary) so you have to be sure of a reliable knowledeable source to get the right gear or end up in deep sh8t.

Been there but I am confused - they mainly sell 'zilla stuff so its a problem to find out what fittings you need eg where is the recommended spunding valve? what dip tube assy? what fitting needed for product transfer? Any usage instructions link?

I feel this is a dumb question cos Ive not considered it before. When I try to get definitive advice off the web its all filled with contradictions or high blown organics I dont understand. What I have found is that if a wort is too acidic <3.5 then a yeast might not start - I thought you had...

3 Years working in Lagos. oh Star cloudy lager made from millet - never could get a cold one. That grain smell came out of the pores on your skin, but it was protection against mozzies - provided you only showered in plain water - no soap or scented products. Malt aka Guinness export stout...