I am a BIAB brewer based in the UK, it is common practice here in the UK amongst BIAB brewers to mash for a mimimum of 90 minutes. I also tend to start at the mash temperature for doughing in and return the temperature back to 66c or 67c. I also stir the mash quite a lot to ensure the...

Like most I use a cooper coil immersion chiller, the cold water in the UK is nearly always a low temperature even in the summer. The cheapest way to cool wort and conserve water comes from Australian home brewers. You sterilise a food quality plastic cube, pour the boiling wort in and leave...

Hi I posted this news on Craft Brewing forum in the UK at the start of the year. The price looked a steal. A number of the guys have posted results of using this. There is a mix of experience. Some have acheived high efficiencies compared to MO but others have had poor results. The only...

I think at such a high OG, both Fermentis yeasts will run out of steam and leave unfermented residual sugar. I have used T-5.8 (attenuation around 72%) with a Belgian Blonde recipe and the resulting beer had a back-ground sweetness. T-33 has an attenuation of 77% so the suggestion of adding a...

Hi I am based just outside of Bridport (Home of Palmers Brewery) in Dorset, UK. I have been brewing from kits but about to start all grain BIAB. Good brewing all