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I have an stc controlling / reading the temp of my mash in a crown 40l urn. My old man is a sparky and when he wired it up for me he put a relay in it just in case it couldn't handle the load, even though it's rated to do so. I love being able to have a readout of the temp in the middle of a...

I picked up a vial of White Labs London ale yesterday and scored a couple of extra vials because those particular yeasties didn't make it through customs with fp's high standards. Thanks fellas!

I can't see any butchering. I can add you in if you point me in the right direction.

Sodium Perc (coated) 1.djar007- 1 Bag 2. Rob.p 1 bag 3 DU99 1 bag 4 DJ_L3ThAL 1 bag (happy to split with someone, I only need 10kg but also happy to take more if req'd, will put MartinOC in so he does not miss out as he was helping me out on original list!!) (Split Nu_brew?) 5. AJ80 1 bag 6...

Ignore edit

I just put the lid back on without the oring.

Did the bikies take any of his fingers as remuneration

I've had a quick look around the internet with what beerfarmer was talking about and found these two links Short day plants http://extension.oregonstate.edu/gardening/what-are-short-day-and-long-day-plants This is a pp slideshow so a lot of the finer points were probably spoken but it's about...

Could the English character you're talking about have something to do with the temperature of your mash? Uk beers are typically mashed higher in the 60's where they're bigger bodied where the US beers are typically mashed in the lower 60's and drier. I've been playing around with drier style...

No affiliation with keg king, just a real easy way to clean beer lines. They bring it up around the 4.32 mark of the video. www.youtube.com/watch?v=KQg8Qb3OS7U Edit:Cant add hyperlink on phone

Sounds like a top bloke

Do some reading on final gravity and bottle bombs wont happen again.

The website only states bicarbonate not perc.

Some hops stall in the middle of their growth cycle, when i grew my chinook it stopped for a month before growing at a rapid rate once it took off again.

I'm about to tip my first batch of BW, i sour mashed with wyeast lacto and 100g of pils malt. My problem was that i soured on extremely windy days, I purged with c02 through the sight glass and got the head space nice and gassy and covered with glad-wrap but some O got in there because it has a...

Back to Aldi for me then. That's terrible news.

The perc from this supplier is coated.

Clarity? Just the wrong end to add it.

Temp range goes up to 23c for 1010, I wouldn't be going over that if it was avoidable.

Spotlight?