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Well after I said last night I wouldn't brew again for a few weeks... today I put the lid on once I'd finished the sparge. Took 16 minutes to get from 90 to a boil. That's 0.63 degrees a minute, less than the 0.9 degrees a minute it gets prior to this, but a success. I'll make sure I do that in...

Double batch saison. 30% Redx 30% pils 40% wheat Mashed at 64. Hallertau and styrians in the boil to 20IBU. One batch will get belle saison and green tea the other will get a Brett saison blend and secondary on some peaches.

Have you got it set on normal or mash? I have mine on normal for most things and only switch to mash during a mash. After sitting and watching it the other day it rises at pretty well 0.9 degrees a minute which fits your first rise perfectly. Your slow rise from 70 though sounds exactly like my...

Awesome, ice sounds like very good idea. I'll give you a call in the morning to sort out payment and postage.

I'll take the Yeast, if I can get it shipped? I love the sound of the saison brett blend!

If that is a crayon sketch, they were some expensive crayons placed in the hands of a good artist... Looks delicious.

Since this topic was reawakened I thought I may as well have a go as well. Looking forward to this one given the price for a commercial example of mead.

The numbers look to have stabilised at 16, is this the count we are all going for plus spares for further swaps?

That describes my last few brew days almost exactly. Haven't noticed it lose temp but until my test this afternoon I haven't sat over it to check if that is happening.

As an update i cleaned the unit after my brew today and used the reset switch on the bottom of the unit to see if that might help. Then I added 28L of water at 22C. Switched to mash on the normal setting with the lid on and checked on it at various times on its ramp to 78. Spot on 0.92C/min...

Sorry I should have said it gets to 90 after the sparge but while the basket is still draining. But yeah the last few times it takes an hour to get to the boil from 90. I make sure the Variation switch is on normal, give the bottom a good careful clean with the mash paddle to remove any crud...

Anyone else had issues with getting to the boil? I've noticed in the last few brews that it takes well over an hour to rise from the 90 that it gets to during the sparge and a rolling boil! I'm sure It hasn't taken that long in the past. Once it's there it's fine and I get the same boil off rate...

Birthday special, Cantillon Rose De Gambrinus. Wow, this is amazing. Brett and raspberry on the nose, a wonderful deep red colour. Strongly acidic on the tongue, all sorts of flavours I can't describe. Dregs just went into a pre prepared starter wort which will sit in my wine fridge until I'm...

Pineapple Sculpin! I think I prefer Grapefruit, but I'm splitting hairs, both stellar beers. The wife prefers Pineapple, but she did get to try it fresh from the tap in the US not that long ago so I'd the memory of it fresh from the keg has abut to do with it.

My previous post should have said spunding valve not sounding valve, teach me to post from the phone. Better bottles or glass carboys are what most of the US sour brewers use if you look through Sour Beer Blog or Milk the Funk, I am happy aging in my corny but am thinking about a glass carboy...

You don't need a Barrel. The barrels aren't used to impart oak they are just allowing oxygen to enter and also to provide a home for the bugs. I just use a corny keg to ferment my sours with a blow off valve on the gas out for primary and then use a sounding valve set to 1 or 2 psi. Jump down...

I can only speak from my experience on this bit. I've used it twice and was in the keg both times in two weeks. I didn't wash either of those, but might try that next time I use it to see how the ratios alter the same base recipe.

Funky town doesn't have any Brett, the funky strain in it throws many of the same funk and tropical fruit esters that Brett does when primary fermenting with it. But the strain has since been reclassified as a Sacc strain. Edit - To provide more information, it is Whitelabs that make the Yeast...

Thank god you are talking about the chemical. I thought for a frightening moment there were some Bush fans lurking here.

Hard to tell from the photo but it does appear that there may be a denser layer of yeast at the bottom with a large fluffier layer of trub above it?