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Yeast strain and temperature are factors (although not the only ones) in the speed and vigour of fermentation however I would agree with largely ignoring the airlock. It just indicates gas is moving through it, obviously at the moment it's due to fermentation activity but it can occur for other...

I usually brew a different one each batch and just refine them that way. The most common are APA, Bo pils, and whatever style my red ale is. Sometimes I'll throw an ESB into the mix. There's usually a porter or stout each year for winter too. Otherwise most of the experimenting is with different...

I usually have my kegerator set to -1, because by the time the beer is in the glass (I don't pre-chill my glasses) it's sitting around 2 degrees and only warms up more as I drink it, especially now coming into summer weather.

I'd say you. There are many different strains of yeast that all lend something a bit different to a beer. But I would never use bloody bread yeast to brew with, no wonder it tastes like ****.

It's used late in the boil to coagulate and drop out hot break. It may be dropping out proteins in the fermenter which would assist in clarity, but there are products better suited to this purpose.

Carageenan isn't much use post fermentation anyway, it's a kettle fining.

4L loss isn't too bad anyway. Probably easier to simply increase your batch size by a litre or so and keep draining it the same way, if batch volume is a concern. That's pretty much what I did with my system, usually allowing for about 4L trub loss as well.

I am aware of that reason but it doesn't appear to apply to this situation; the yeast can be roused without shaking the fermenter around too. Besides, if my post was read properly it says potentially introduce oxygen, not 100% certainly introduce oxygen. It's just a risk worth noting.

More to the point, why even bother stirring things up? It's completely unnecessary anyway. And if it doesn't remain sealed, what's to stop air getting in?

I think by secondary he meant in the bottles.

Not much wrong with using plastic bottles but the ingredients and fermentation process could be improved. There's no need to shake it around, all you will do by doing that is potentially introduce oxygen which can very smartly ruin a beer. You'd probably get a better beer by ditching the sugar...

You won't get much out of the pale malt steeping it overnight in the fridge. It should be done in the mid 60s.

The people behind us have chickens but they're ******* so I ain't giving the grain to them. I put up a post on Fakebook marketplace last brew day, had a few replies but none of them followed through and actually came to get the grains. I'll try again next time lol . Would give it to farmers too...

Don't really have one, I tend to brew different recipes every batch although I do have two regular recipes being a Bohemian Pilsner and a red ale. The others are usually pale ales with different hops every time. These are all grain beers though, so a bit longer than 15 minutes to brew :p

I would cold crash it for longer than two days. It will take one day just to get down to that temp. A few days to a week is common.

Probably, but you could just as easily use the method with water.

Just a few days. Same temperature or a couple of degrees higher than fermentation temp. Don't cold crash it or you'll send the yeast to sleep.

You could do either method but if you bottle it first, you will want to leave them at room temp for a couple of weeks to ensure carbonation has happened, then chill them down for the 4 weeks. If you do the transfer to another fermenter it might be worth adding some sugar to it to create a bit of...

No worries mate. As with any proper lager, a large pitch of yeast and cold storage period after fermentation at low temps are the way to go. By the way, don't mind the old Cascade lager myself occasionally. More enjoyable than a lot of other megaswill.

LOL. You'll get the time reduced the more batches you do and get used to the process, refine it more to make it more efficient etc. If I really wanted to I could have mine done in 5 hours as well but time is no issue on brew days (at the moment anyway) so I just mosey along. It's usually done in...