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I had a few years off. Recently got back into it with a robo. So awesome haha

I just bought an Intertap. I have a perlick which is lovely but I’ll give the Intertap a go. No real reason over the Ultratap, it was the first one I saw haha.

Keep doing it and you’ll have it sorted pretty soon. My main advice is write all volumes and temps down, including strike water temp, and actual mash temp after adding grain, and slightly tweak each batch. You’ll eventually know roughly how much you lose through grain absorption, boil off etc...

This is our brew clubs engine. If I could drink beer one way only, this would be it. It’s not very practical but I got a 5 litre keg recently just for this purpose. I drilled out the tapping head and welded a SS tube in, and cut it to around 3/8” short of them bottom ( it’s domed so most of the...

It’s non traditional but I just mash low for 60 mins. I prefer light bodied milds ( I can hear the boos already haha ) so i just mash at 62-45-60 mins. Whoops, I just saw you wanted a high fg. Disregard the above.

I brewed 3v for a few years, then Biab for a few years. A mate said he was going to get a robobrew, god, they’re so easy to use it’s not funny. Quite compact too. I was going to go halves with him but I’m going to get one of my own.

If it chews down to what 3711 usually chews down to it’ll probably be 9%+ from 1.076

If that is wyeast 3725 I have used that before in a biere de garde which I definately enjoyed. Too many to choose from!

Interesting! I have 3726 for starters but the fantome was really well balanced between fruit and phenols, I really enjoyed it. I’ll keep that in mind. You and bloody RIS!!! Haha

I started a conversation with you, looks like it went through ?

Hey mate I’m back after a few years out of brewing. Why no pm? Should work ?

Damn, this is a nice beer! Tart sour and funky but not to the extreme, very very nice

Grabbed a bottle down at berry ( epic bottle shop if $$ is no object lol ! ). Pretty damn nice, a little milder than I’d expected but really easy to drink. Amber coloured saison, medium bodied and nice fruit without bring over the top.

Sometime this week or next my first batch in 4 yrs or so. Mid strength rye saison with wy 3276 farmhouse ale. Hopefully I remember how haha.

Hefe is fine, as it should carb to what you've calcd and no more. Probably drink it fairly soon as well. With a sour/Brett beer, it will be in that bottle for a long time, and you never quite know how far it will carbonate.

As mentioned before, home brewers of champagne add roughly 15g to each champagne bottle. Im quite comfortable carbing beers on the higher side in champagne bottles

I use plastic for all my funky/sour beers. Easy to use and no problems so far.

Just wait.

Porter or mild through a beer engine and a chunk of Stilton fkukk yeah

Brett IPA. Could have more carbonation, and some more bitterness but otherwise I'm happy for a first attempt. Funk isn't huge but it's there. Next one I'll up bitterness and late hops. Way more late hops. Because hops