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I'm not a big Pale Ale fan anymore but was given a really nice gift hamper that included 5 PAs - and one of them was a Burleigh heads Twisted Palm Tropical Pale Ale. The hop flavor in this beer was great - by their description and the taste, orange, mango and papaya. I've checked out their...

I've made about 30 batches now - the only consistent off-flavour I noticed was when I was putting the whole kettle into the fermenter - rather than whirlpooling and leaving the hot break behind. Since then I would say the bottle conditioned beer I've been making lacks any distinct common off...

Would you need to filter the beer prior to priming and repitch the F2 to remove the 1968? Just curious. Have a mate that loves his English ales and bitters so would like to do a batch for him but minus the bomb potential from slow chomping of the higher sugars.

Ah that's interesting - I have read that PET bottles are oxygen permeable so you will get oxidation over time that you won't see with glass bottles. It's a relatively distinctive off flavor so maybe that's it if you were giving them 6 months? All that said - I definitely am curious to try...

There are some commercial beers that also bottle condition - so I think with care you can avoid off flavours but maybe they have more filtering of the beer prior to bottle conditioning? Incidentally I've had beers my grandfather made after 6 or 7 years in the bottle and they still tasted fine +...

I've made a couple batches of hefe with this yeast after reading up on recommendations for a dry yeast. Absolutely packs a bunch of banana but not so much clove. I slightly underpitched the second time and didn't rehydrate to stress it a bit and that def upped the banana esters. I haven't tried...

Bit of an update here @MHB - last couple batches whirlpooled and collected a lot more liquid regardless of clarity as you recommended - cutting Trub losses to around 10%. Just tested an early bottle for each batch and it's great - none of the off flavour that I used to get when tipping all the...

I have an inkbird unit already but the process temp randomly spikes and turns on the fridge compressor for a second or so - so I'm going to have to replace it anyway. Seems like a common fault from what I have found in researching a solution. So - a replacement unit would be nice.

I'm sure MHB will have a more comprehensive answer - but the recipes I have used for Hefes include Whirlfloc so I used it in the batches I made. (Also 2 hour boil time which makes it a long day, so I haven't done much Hefe despite loving it.) From my reading I thought the haze was meant to be...

Thanks - much appreciated and good to know about the cold break. Is there any way to tell the flour/hot break from cold break visually (other than cold break looking 'fluffier'?). My kettle is flat bottomed and I've tried whirlpooling a couple times but without a noticeable cone forming so...

I am getting really disappointing trub losses in my BIAB batches. I did two batches on the weekend one with around 32L post boil - of which I collected around 22L of clear wort. The second batch was 33L > 23L. I have had batches previously where around 30L post boil yielded 24-5 L which is...

I was lucky enough to pick up a free fridge early on and got a cheap Inkbird temp controller to go with it. Recently it has started recording weird jumps and turning the compressor on momentarily which is not good for it so might get a more expensive unit. There are multiple threads on this...

I've been looking at the PET plastic pressure fermenters with some interest but held off as it appears they really work best when paired with a keg as per your advice. There are some plastic PET kegs as well available from iKegger that looked like they might be ok to start with as well - though...

So my understanding is that once you drill a hole in your pot and install a ball valve tap it is then referred to as a kettle. That's basically what I did and set the intake for the tap at or just above the level that the trub usually settles to. The appeal of this is that you chill your wort...

I'm still relatively new, only been brewing for a year and a half and about 24 batches done. Thought I would post some of the things I have learned for newer brewers and wish I could go back in time and tell myself! Given how little experience I really have, there's no doubt that those who have...

Hey @gone brewing, Thanks for posting this! I might be able to make it - can I ask - is the Case swap as simple as it sounds - bring a case and swap for a case?

Hey Martinez, I recently moved to the CC as well. My setup is significantly less advanced, Biab, but have been happy with the beer I've been making. Have only been going for a year or so now. Would definitely be interested in catching up for a brew day one the lockdowns are eased!

Just cracked a randomly selected bottle to test and no gushing, tastes great but far more carbonated than the previous batches I made at this point so I think your call is correct Mark. Thanks for the input, great learning experience and very happy not to have an infection and a ruined batch...

Thanks Mark. I don't have anything sophisticated for temp control. Just a cold garage and a heat pad, I left it off the pad for 4 days and it dropped naturally from pitching to about 14 degrees in that time and the airlock stopped bubbling. Put it on the heat pad and the temp raised to around...

Bottled my third batch last night. Same process as the previous two which turned out fine but this morning woke up to find that some of the bottles had what looked like a mini krausen ring on the top, which didn't look right. Popped the one with the most pronounced ring and it bubbled over (not...