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its not that crucial just make sure its not to close to a boil or you will end up mashing instead of steeping. you can even cold steep if you have the time. i have a little stainless 10l pot that i use, your sous vide bath would also be fine.

fuggles wouldnt be out of place either.

got em for the engel

looks like your all over it then, happy times. i get the 20kg bags from bintani. you can also steep some grains to add to your mix, 200g of milled crystal malt per 20l steeped in say 60 deg water for half an hour will add a pleasant sweet flavour of nuttiness/biscuit which will even out...

nah, just 10l

good work, ians spreadsheet is a great tool. 2 suggestions; - use LMA instread of those be3. - reinforce the top shelf for you upper fermenter in your frig by placing 2 shelves in 2 adjacent slots and pack the 20mm gap with something so the weight is taken by both shelves. finally are the...

heres my score, picked up from Joe down the road, nice bloke ended up chatting for 20 mins over brewing techniques, he was moving these babies along to concentrate on 19l kegs so i was only to happy to oblige and take them of his hands for a very fair price . good to have a couple of medium...

another option is to use a bigger fermenter to increase throughput, i use a 60l fermenter and drop 40l at a time (anything bigger becomes a problem to physically handle. i alternate between my dark and pacific ales. with 10x19l corneys in circulation.

^^ agree with barge here, 18 a better ferment temp for ale yeast. that brew will taste like a banana smoothy. do yourself a favour and get an old fridge set up as a fermenter. temperature control is king. if your unsure of if its fermenting just draw some off and there are a few cues, foaming...

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I would just leave it be, funny thing is i have 5 off 3rd year cascades and one is stocky like the one you pictured and the rest are sending up bines like crazy, the one looking like yours is in the smallest pot so i wonder if that has anything to do with it?

even just having a VM you could boot. i dunno that the VB programming is going to help because thats the functionality generally missing in OO or LO. someone would have to try and port the advanced functions in perl or some other native linux script. for the record we generally use linux mint...

doesnt address dry hopping at all which is by far my favorite. in a nutshell, boil for bitterness, dry hop for fruityness.

that coopers lager kit would be a "lager style" beer and most likely using an ale yeast. my tip for the poor tasting beer would be pitching at 30deg. that description of of taste you spoke of could very well be Isoamyl Acetate. https://learn.kegerator.com/off-flavors-in-beer/

this is also true for commercially brewed beers. gotta say there were times when i wasnt a big fan of guiness or IPAs however i pretty much just do a dark and an AIPA these days. had a couple of blokes round last night, one couldnt stand the AIPA but loved the dark ale, the other bloke loved...

firstly re- the 10 min boil, this instruction didnt include the addition of hops by any-chance? it sounds like it could be related to bittering. you are correct with regards to sanitising ( or more accurately pasteurising) with the 77deg temp. (fwiw i dont bother pasteurising LME or goop.) a...

temperature isn't really critical until you pitch the yeast, then its very important.

sounds like a "great northern" clone :-)

i have to agree with MHB here, IMO your biting off a massive learning curve. i really think you likely should concentrate on learning to walk at this point then take up sprinting a little later on. firstly your going to need a lot of gear and with the acquisition of gear comes small issues that...

chest freezers have a lot of advantages but just beware that they do add a fair manual handling toll, i use one for my kegerator and wouldn’t want to be lifting anything heavier than a keg in and out of them. i can sympathise your fridge hunting however, whilst mines not perfect iam sticking...