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Here's a snippet of the Gladfield chart. Looks like Gladfield suggest thier Biscuit is the swap for Baird Amber So using MHB's maths above If your recipe called for say 1kg of Bairds Amber at 120EBC (mid of 100-140) with Gladfield Biscuit at 60EBC (mid of 40-80) 1k*120=Mass2*60, (120)/60=2kg...

Even if for no other reason than "bottling day" is just one really big bottle (aka keg) instead of what will, after a few goes, feel like three million smaller bottles. aaannnddd...... force carb and your drinking in half hour or so

Sounds like a Vic Case swap

In short - The way I look at it I think you are right. I do find it interesting that at a a ratio of 1:1.8 its an expensive alternative (almost double the amount). Having a glance at that chart the high swap ratio's seem to be the darker malts. Baird's Amber is 100-140 EBC whereas the...

You're more likely to have to buy a new tube because you lose the tube somewhere in the brew shed than because it runs out. You will also buy more brew stuff when you do replace it because shipping is more than the cost of lube and it just doesnt seem right to pay shipping just for a tube of...

Pinched the following from this for a BYO article on malt types Pale ale malt is slightly more kilned than pale malt and will have a slightly darker color. Usually in the 2.5–3 degrees Lovibond range. Pale ale malt has a more full-bodied flavor and you will get more of the malty aromas with...

@snails07 Has the Brewfather integration been removed from the free version?

I'm no technical expert - so cant offer up an awesome scienc-ey answer like @MHB can.. But my no chill process involves letting the kettle sit and the hot break, hop matter etc settle. Watch the kettle as it sits after the boil is over - you can see the thermal currents moving stuff around...

Id be wary buying anything from wish. I don't think I've heard a good story ever about anyone buying from them.

@DarrenTheDrunk I've only done a few ciders so in far from an expert. But I believe that the sugars in apple juice are fully (or at least very close to fully) fermentable. So by the time fermentation is finished you have a pretty dry cider. So a technique many use is "back sweetening" which...

Or you could etch the marking's Really old but good thread here with a link to the BYO article on DIY etching I've done it on mine and its not too hard.

That is exactly how I got the name. My first grandson couldn't get his mouth around Grandpa and it came out Grumpy. And the name has stuck

Have used them albeit a long time ago. This thread has some tips. Roasting cacao nibs General consensus I think is to roast them first to both sterilise and bring out the flavour/aroma. However be careful not to go too far with the roasting. they can become bitter

Just had a look at the Chubby video (here) it does look like a handle on the Chubby would be handy (pardon the pun). Without a handle it looks like moving it around full would require a big old bear hug to lift it. Not impossible, or even hard, just going to be easier with a handle I reckon...

@DarrenTheDrunk sorry some of the comments upset you. I'm sure that none of the guys message to offend. Everyone else... I suggest if we think that there's been plenty of similar threads already... just don't respond. Like your mum used to tell you.... if you can't say something nice... We...

Its funny how much disagreement we can have to say the same thing..... What I hear everyone saying is.... Under traditional fermentation conditions (ie not pressure fermenting) high temps will produce flavours in the beer we don't want. The funny thing, to me, is that most of the...

Would love to win this - it would be a much better source of heat than the plain old incandescent globe in the ferment fridge at the moment

Found it Extract - Boys to the Yard - Milkshake IPA Recipe Kit Your OG should be 1.068-71 FG is expected to be 1.019-20 (as you described) 1.050 indicates its on its way - ( I would have thought 9 days it would be further along) but I reckon just sit back and let it do its thing.

I could find milk shake IPA on keglands site - but is does look like most of their kits have details listed for OG and FG.

Just leave it and wait and see. What you have is just a very active ferment. I would suggest that 28 degrees is not ideal - it's too warm. Despite the fact that a lot of kits give instructions to ferment high, your yeast will be happier at around 20. If you have some way you control temp I...