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I don't know any home brewer who would comment re the "qualities" of big brewery beers. And as there are no tossers in this forum, you'll be lucky to get a reply.

Moving away from Aldi for a moment... I bought a 6 pack of 150 Lashes at a bottle shop recently and could hardly taste it. Before I started brewing I thought it was the good gear.

Mate, you'll have to reform yourself Like I did :rolleyes: or buy more equipment. I only need to brew once a month as I only drink 1 PET a night. :eek:

I don't really understand why anyone would want to use gelatin(e)? or another clearing agent. :question: My beer is in the fermenter for 14 days then bottled for a month which drops everything out quite well. If you wanted it any clearer you'd have to be a Virgo, like me. :bigcheers:

I bumped into my ex wife earlier, and she said, “I haven’t seen you for years, how are you?” I said, “Not bad. I’ve got a lovely flat…” She interrupted, “A ******* flat? I have a three bedroom house with a garden and a garage. You’re still a loser”. I said, “Like I was saying”, I smiled, “I’ve...

Looks like normal yeast deposit to me. What Belgrave Brewer said.

If it's anything like the South where I did a tour of New Orleans, Memphis, Atlanta etc they have "local" beer on tap everywhere. I simply asked for their most popular IPA and enjoyed them all. Also available at Walgreens (chemist chain) and bottle shops. Even had it on tap in a shopping mall in...

What about the chill haze effect with bottled beer? That will still happen, I'd imagine?

I'll be buggered if I knew Hitler made his own beer. ;) :cheers:

Dear oh dear. Let's shut this thread down, shall we?

Totally agree. The whole thing blew up because some brewers prefer to re-hydrate their yeast and some prefer to sprinkle the packet onto the wort. It turned into an argument regarding who was right. It works just as well either way, apparently.

Here's hoping all the bruised egos have recovered, and we can continue pitching our yeast as we so desire, not how some people think we should. :noworries:

I was lucky enough to have a home brewer in my area see my post re the STC1000 and offer to wire it up for me, which I greatfully accepted. After a couple of years I've graduated to a pre-wired Inkbird Temp. Controller (eBay) and keep the STC as a backup. The Inkbird at around $50 gives you more...

!00% agree on that one, mate.

I've never bothered to rehydrate yeast, it seemed to be an unnecessary step. Seems I've been proven correct.

I'm not too bothered with having crystal-clear beer, so I don't cold crash unless I late hop commando style. I don't late hop very often. Once you fridge the bottles ready for drinking the beer develops a chill haze. I find leaving the wort in the fermenter for 14 days before bottling allows...

It would be better if you had the probe taped to the fermenter under a piece of stubby cooler material. That way you're controlling the temp. of the wort, not the ambient temp. of the fridge.

Paddy and Mick decided to go to London to donate sperm. The trip was a complete disaster. Paddy missed the tube and Mick came on the bus.

I prefer using the beer yeast in the beer, then drinking the beer with the pizza made with normal yeast. Not the same I know, but there you have it. ;) :noworries:

Mate, you probably need a couple more pieces of equipment to ensure you get a good beer. Grab a Cooper's fermenter that doesn't use an airlock. An airlock just confuses the situation. Or simply take out the airlock and grommit and tape over the hole. Then tighten the lid and back off a couple of...