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Sounds interesting. Hope they release an offline app. I like brewers friend for its simplicity but more local grain options would be good. Some of brewers friend yeast attenuation numbers are a bit whacko too. I do allot of my tinkering on my commute where there is no phone coverage for a...

I did a gravity test today 7 days in and it’s tasting good. Fermented at 26. It’s at 1004 now. So if not done pretty close.

You haven’t ruined it but you have diluted it Is there a number missing from you og ? 1040 isn’t getting you 5%. Just drink it and enjoy it as your first batch and work out where your volume was off My cube holds 23l. I leave about 5 l of trub in kettle at the end. So need 28 l of wort...

Many of us brew out in our dusty garages or sheds. I have no doubt there have been many instances of gunk in the fermenter tap that went by un noticed and the beer has been fine.

Anyone else used it? I just pitched some yesterday arvo. It’s doing it’s thing 18 hours later. Got it sitting at 24 right now but thinking of pushing it up to 26 or so for more funk.

I usually crash for 5 or 6 days . takes my crappy fridge 3 days to get the fermenter down to 2 degrees. so its only half that at 2 . cant help on the kegging . but if the fermenter is full of beer you cant put your next one on keeping production rotating is key ,well it is for me anyway

Emailed modus. Nope. Not even a rough hint of where to start. I like their beers and all but it’s a bit up your own arse really.

Pre boil was 1048 and og was 1032 ? One of those must be a typo

I pour through a sieve . I usually get a little left over hop junk in it,not much , but I mainly do it cause I feel it oxygenates the wort better for pitching yeast .

that kitchen picture really does show who its aimed at it would be interesting if some of these companies with all their huge R&D units made a system that could be used with any ingredients. AG or extract rather than the whole "buy our Pods ecosystems "

I have made few pale ales now and honestly my favorite so far has been the Maris Otter Mosiac smash I made 5kg maris otter 50g mosaic in the boil US05 50g mosaic dry hop waiting to get my hands on some Mosaic so I can make it again

I made one of the 3kg ESB cans way back when I started brewing 5 years ago , for my 2nd or 3rd batch I think and from memory it was all in one. Made a good beer too

I think it must be grian mix up . cleaned the kettle yesterday and no trace of any schorching or burning . wort def smells more caramel than it should . its not really a saison any more. wondering if I should ferment with a different yeast and abandon it as a saison

Only my 12g 60min addition in the spider when it clogged. My local HBS mills my grain after I call it through my order. so it spossibe they something different may have been used.

Just cubed a saison.have Made the same recepir before with success. 70/20/10 Pilsner/wheat/Vienna.all the numbers are good but the wort is double the darkness what i expected Brew day was a little bit of a shambles. My wife is out all day and I waslooking after 3 year old at the same time and...

Ok. So bought the spider and using right now. My opinion .. it didnt work for me. Maybe i bought the wrong one . Looked good at the start but I pulled it out at 30 mins and it was holding liquid like a cup. Pulled it out and tipped contents back into boil and chucked another 10g pellet into...

Just grabbed one from botttlo and drinking it now and it may be my mind playing tricks but I am getting a Munich whack I haven’t really thought about before. Like Liam said with a low dry mash it might just be right on.

thanks Yeah the others seem to be in descending order I did an IPA with 15% Munich a few batches ago and while i like it it is def pushing the Munich limit for me . which is why I was surprised as i drink a can of the sonic prayer fairly often, say 1 a week ,and like it .I don't get that...

I like this beer . cant seem to find any recipes for it online the website says its Munich, Wheat ,carahell any ideas what ratio would work with these malts in an IPA ? my munich use up to now has been as an enhancer ,rather than a main malt . Cara hell I got no idea.

Far from tried and true i bottled my first ag bpa yesterday. And it was damn tasty out of the fermenter. Think it cane out really well. I went 80 % Pilsner and rest Vienna with a touch of buiscuit thrown in. I also added 500 g dex in the fermenter. That was a spur of the moment decision to...