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SIL got me this for Xmas. Plan to have each brew ready to drink in it's respective month and cook up the associated food recipe to go with it. I've got the Jan brew, Half A Pear Australian Pale Ale nearly done fermenting.

New brew from Iceland...now with sheep ****-smoked whale testicles!!! http://www.beerandbrewer.com/_blog/News/post/what-a-balls-up

Seen this in Beer & Brewer. Looks interesting.

I brewed my first and only Saison a couple of months ago which finished 1.002 (Danstar Belle Saison). In my tasting notes, the first few days from the keg I was getting a faint malty sweetness. When I attacked it again the following weekend, the sweetness had gone and I was getting the dryness...

You could try adding 500g-1kg of Dry Malt Extract. This would increase your ABV, without reducing body as much as sugar would. I'd boil it up with your 5L water addition, mainly to kill of any nasties that may be there, but you could also add hops while boiling to add to the flavour.

Thanks for the replies. You've all given me a bit to think about. I'll weigh up any risks, extra time etc against the potential benefits of step mashing to see if it's worth it.

Hi all, I'm thinking of incorporating step mashing into my BIAB procedure and just wanted to check my plans with some of you more experienced with BIAB step mashing. I use a 40L crab cooker pot with a 2200W fixed element. The bag sits in the insert that came with the pot, in which I've drilled...

Usually, these type of containers will hold more than their nominated capacity. I use 20L jerry's from bunnings and have fermented up to 23L in them and rarely had the yeast escape. When it does, I just give the area a spray with Starsan. Basically, you pour the hot wort and squeeze so the wort...

I store empty bottles in mine. I've never checked the temp, but the bottles come out with frost on them, so I'd suggest it still gets to freezing temps, though maybe not constantly.

I'd be guessing infection. With regards to a small amount of yeast kicking off a ferment, a small amount is indeed capable of reproducing enough cells to ferment out a batch. The reason it's advisable to pitch more is to not stress the yeast, which can throw unwanted esters and flavours. If you...

I've only done one brew with this, but it fermented from 1.050 to 1.002 in 9 days (may have been less, only took a sample at day 9). Hope this helps. I'd never tasted a Saison, let alone brewed one, so not didn't really have anything to compare with. I got a sort of malty sweetness coming...

You could possibly put the 20 min in at whirlpool, then the 10 and 0 additions into the cube.

Only one brew related item this year. A homebrew calendar with a different beer and food recipe for each month. Actually was picked out by my sister-in-law's boyfriend. He's tried a few of my brews and wants to get into it properly after doing the standard K&K, follow tin instructions, no temp...

1. Nick R 2. Ciderman 3. Blind Dog 4. n87 5. Grainer 6. Luggy 7. mosto 8. 9. 10. indica86 11.Blind Dog 12. 13. Motch02 14. 15. 16. 17 18. 19 20. 21. 22.Blind Dog 23. Motch02 24 25 26 27 barls 28 29 30 31 32. n87 33. Ciderman 34. 35. 36. Grainer 37. 38. Nick R 39. 40. Kumamoto_Ken

As others have said, halve the crystal. also, I'd be inclined to chuck the 30 min addition in as a cube addition. Given you're no chilling, a 30 min addition will actually be more like a 40-45 min addition given the longer time exposed to extraction temps and you'll lose some of the...

I'd recommend using around 5% Carapils, along with the other steps outlined above. I find it's pretty flavour neutral but does help with head retention. I can get flaked wheat from work for nothing and tried this, instead of Carapils for my last couple of brews. One is still in the fermenter...

I'd chuck 100g of caramalt in with the Maris Otter if you have some left over, Otherwise any light/medium crystal if you can get it. I just find SMaSH beers lack a little something, although if I HAD to go with just one malt Maris Otter would be the one. Also, if you're no chilling, I'd chuck...

I BIAB and do 20L batches. I allow about 5-6 hours from the time I measure out the grain to be milled, to the time I've sealed up the cube (I no chill). The first few brews I spent the whole time in the brewery (shed), but once I got to know my equipment I can now leave and do other things while...

From research I've done, a clean, washed sample of yeast will contain approx 4 billion cells per ml. As Yob said, I'd estimate around 20 ml of yeast there which would make around 80 billion cells, which lines up with you're estimate.

I found out recently that among the various products my company sells is Dark Malt Flour. I spoke to the head of our R&D to confirm if it is made from malted barley, which it is. It's used in the baking industry as it is diastatic and reacts with the yeast to help baking products rise. I grabbed...