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Okay I've just had something come up so I won't be able to make the case swap... is anyone able to do me a massive favour and take my beers for me?

Jesus nice labels! I reckon my beers will have a yellow sticky note with "stout" written on them!

Nah 24 people means you need 23 bottles

Thanks heaps for the reply - a really interesting post! I'd never really considered the overall extract potential of the grain bill before, very interesting. Sounds like for that bill I needed a longer beta rest. TBH I've never seen such poor attenuation, regardless of grain bill or mash temp...

I'm confused... I've had BrewMate for ages... Has it been superseded? That screenshot of BrewersFriend looks identical - maybe I need to upgrade?

Okay so after everyone asking me whether I was correcting the refractometer to account for alcohol (the answer is yes by the way) - it made me go back and check my refractometer was calibrated with distilled water - it is. So then I thought I better check the hydrometer - and it is all over the...

As in, take a bit of wort out of the fermenter into a bottle to something, and leave it somewhere toasty warm? I'll give that a crack.

Mash schedule was in OP - Dough in at 40 10 mins 50 10 mins 63 50 mins 67 10 mins 78 Coffee was cold steeped overnight and then the liquid was added to the fermenter at the same time of the wort. I did think about yeast health but I kinda figured its now had 3 packs added, even with poor...

Not sure about yeast freshness, they were all recently purchased but didn't check dates - I guess I rarely do with dried yeast. Yep used a pack of each yeast initially, and then a pack of the west coast yeast last week. Did not rehydrate Aerated initially just by hectic splashing into the...

Hi all, I've just brewed a coffee stout and am looking at apparent attenuation of about 52%. I've been brewing a long time and have never had a problem like this, so I'm a bit stumped - hoping you may have some suggestions as to what has happened and why... Important bits of the recipe and...

Yep, 1-2 weeks at pouring pressure will do it

Flowers or pellets?

Haha I just stir my kettle furiously for a bit and then wait for it to stop moving and settle down!

Wow you guy are too cynical! I just watched the video and reckon it looks like a goof piece of kit! Looks like you have heaps of control and I like that you can use an app to control it rather than clunky hardwired units.

I use a hop sock/filter regardless of whether I'm brewing with pellets or flowers. I have a super-fine mesh filter (like a rigid hop sock/tube, that sits inside my kettle) that doesn't let any pellet particles through... but is prone to gumming up and not even letting worth through! So I don't...

So I put by brew down today - definitely the most organised I've ever been for a case swap! Updated the list to be more specific with my style... 1. Neander - Robust Porter 2. Jono1492 - Oak Aged Coffee Milk Stout(for now) 3. James nvs - possibly oak aged brown 4. Dent - probably some porter 5...

1. Neander - Robust Porter 2. Jono1492 - Oak Aged Coffee Milk Stout(for now) 3. James nvs - possibly oak aged brown 4. Dent - probably some porter 5. Major Arcana - probably an oatmeal 6. Jyo - Black AIPA or macadamia cookies and cream Wit. 7. spoonta - ris 8. Keifer33 - Raspberry Porter 9...

GONE

GONE

Totally agree - I've noticed a string correlation to the amount of breakages I've experienced to the amount of mucking about with my QDs and kegs. Thay're probably fine in a static enviornment.