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I haven't had a need to filter with isinglass and polyclar either. It just sinks into the fermenter trub. Also get clear pours straight away although I usually discard the first 50-60mL. Better than wasting a pint though.

You add it after the ferment when the beer is in the cold crash phase. I would imagine this goes for both liquid and dry versions. Not sure about the life of the liquid one; I've had my dry one for over two years although it'll need to be replaced soon as it's getting low. I just keep it in the...

I wondered the same about distilled water that I use in my lagers and soon every batch. I just leave it in cubes and it seems to be alright. Maybe a pinch of potassium met could be the go though just to be sure. I've got enough of the bloody stuff.

I think ClarityFerm is expensive for what it is. 8 bucks for a vial that only does one batch. I don't have any need for gluten reducing in my beers though, so for me personally it's not worth using. Biofine sounds pretty good though. May experiment with it at some stage. I have the dry...

I didn't find too much chill haze issue with gelatine but I did find that it made the yeast sediment fluffy and easily disturbed, as well as some of it actually sticking to the sides of the bottles which I thought rather defeated the whole purpose of using it at all. Maybe I didn't use it...

Yep just yeast/krausen muck. I did have mould on top of a batch of lager a few years ago but it appeared when the krausen did and floated on top of it. I think it came from an infected yeast starter. I considered tipping it out, but instead I sanitised a mash paddle and scooped the **** out and...

Oaked red ale. Slight influence from the oak chips but next time I'll add them at yeast pitch instead of just before the dry hop.

Hahah! I've only used that yeast once and didn't experience anything like that. I can't remember if I rehydrated it or not now, but I probably did. Another thing I didn't experience with it which seems quite common, is a really long lag time. Krausen was evident in 24 hours or less. I've seen a...

Mark makes a good point actually. I had a different experience with the mill settings though, coarser worked better for me than finer, so I've stuck with it.

The only thing I'd do is change the colour rating on the Caraaroma. It's more around 180-190 lovibond. Beersmith had it too low as well and it threw out the colour rating of my red ale.

I did some of mine with a bit of fine grit sandpaper. Hasn't affected them at all in terms of breakage so far. They look like pretty decent glasses though. Other ones I have are already etched.

Beersmith does it. I would have thought any decent brewing software would actually. I'd imagine there is some formula for working it out but I have no idea what it is. The yeast will of course affect the FG as well to a degree. That beer started out simply designed to taste like a pale ale but...

Seems a bit piss poor for it not to take into account mash temp when predicting FG readings, that's like one of the biggest influences on it. Anyway, I usually find this beer finishes around 1.012ish with the 67C mash temp and 1469 yeast. I've lost count of how many times I've brewed it now, but...

I find clarity can affect my perception of the flavour. Cloudy lagers just don't taste as good as clear ones to me, even if it's the same beer. @gaijin I would crash in the keg if I had fridge space to do it. Then again I use polyclar during the cold crash and I prefer to leave it behind in...

FG is a bit low but recipe looks good, what's the mash temperature set to in the software? The Cascade addition gets added when you remove the grain bag, or finish draining it. I usually let that addition steep for 15 minutes before I start bringing the wort to boil. If you like you could...

No worries mate, good luck with the brew.

Grassy would more likely be from hops than malt. Sour is usually a sign of infection. Anyway, this is the red ale recipe, other than changing the yeast from US-05 to 1469 a couple of years ago it has remained unchanged since I first brewed it back in 2013 some time. 25 litre batch size, based...

I'll be trying something similar to that except the ramp down will be occurring in the fermenter. The plan is to slowly ramp the temp down over a few days to about 3-4C, leave it sit for a week or so during which time I'll add my finings, then keg it and put on gas in the kegerator to sit for a...

I've got a red ale that I am always brewing. If you like red ales I'll post the recipe :bigcheers:

What I've read is usually just adding small amounts of cooler water or wort to slowly bring the temp down. It doesn't have to be exactly the same as the wort temp, within 5C should be ok.