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I'm seriously considering the 50L all in one. I generally don't have a need to mash and boil while I have beer fermenting, so I think it could work. It certainly is an investment, as it would involve moving away from a fermentation fridge to a glycol setup as mentioned. Has anyone here...

Hope you didn't send it down the drain. I brewed up a cream ale a few years back and fermentation stalled a few times during the winter as I hadn't set up my heating element in the fermentation fridge. By the time it came to cold crash, I had to leave for the US for a 3 week trip. I came back...

Held at 17deg for most of primary and ramped up progressively over 3 days to finish at 20.

Yep, new digital thermometer matched with the Robobrew's temp probe. I'm very confident of the mash temp. Just a good reason to give this another go!

I bought the yeast with the grain, but I didn't check the use by dates on the packets - could have been old.

I pitched 2 packets of re-hydrated US-05, not great oxygenation however this has never been a problem with finishing too high, and ramped up to 20Deg near the end of ferm. Not sure what else it could have been.

I have this cold conditioning now however the FG was a little higher than I expected. Target was 1.013 and it has finished at 1.020. Will end up coming in at 6.5% instead of the required 7.8%. I suspect I should have mashed a little lower than the 67deg that I used. What temp did everyone...

Unfortunately something went wrong in my dry-hopping stage and NONE of the flavour came through. My fault as I used hop balls that were just too small for the amount of hops going in. When I pulled them out to keg the beer there was a lot of dry, powdery hop matter in the middle. I terms...

When I say last weekend I'm referring to 15th October. Pitched yeast on the16th. The weekend just gone still feels too fresh to call it last weekend... It's just about at terminal gravity now and will dry hop tonight. Should be ready to force carbonate Friday night and could be drinking by...

For anyone interested - I brewed with my biggest ever grain bill last weekend - 7.07kg of grain in a clone of the Modus Operandi Former Tenant Red IPA. All went well, pouring in the grain took foreeeever once I hit strike temperature. I upped my mash water volume to 21L to account for the...

Just pitched the yeast on it yesterday so will have some feedback very soon.

I just tried the following on the weekend: 21L Batch 3kg BB Ale 1kg BB Wheat Malt 0.2kg Carahell 10g Centennial FWH 25g Centennial 5 min 25g Amarillo 5 min 25g Citra 5 min OG - 1.046 Will dry hop with the following at the end of primary fermentation: 65g Centennial 75g Amarillo 75g Citra I...

I've got my brew day down to just under 4hrs by doing the following the night before: Set up the unit and pump ready to go Measure out water and add to system I brew early mornings so all that is required is for me to start heating mash water while I work out mineral additions and throw them...

Unfortunately I haven't able to do a lot of brewing lately. Going through a separation and don't have access to all of my gear currently. This one is still on the list to try however. I will get to it eventually.

Seems strange doesn't it? But it's not the kind of flavour I was expecting. Having said that, I just took another sample and it has mellowed out somewhat. It's only at 1.030 right now so it's still got some fermenting to do.

Hmm - I'm thinking I might throw some Nelson in my dry-hop charge just to offset the pineapple/lime flavour of the fortnight. I took a sample after 2 days of fermentation and whoah it is a strong flavour - almost sickly sweet. I'm sure this will dissipate somewhat as it ferments out.

I'll be no-chilling so I can collect enough for a fresh wort starter and when I dump the wort into the fermenter from the cube it certainly gets oxygenated. Will have to see if my local has spalt...

Haha - I can't believe I missed the hops at the start of the article! In terms of the crispness/dryness - is there any additional technique to achieve this? I assume if I mash lower I'll have more fermentable sugars and it will ferment out lower which will lead to dryness - ie 1.001 or lower.

Hi All I'm keen to try my hand at a pilsner now that I have my system completely sorted. I recently tried the new Balter Pilsner and I'm a massive fan of it. The best description I can give is really dry, but very refreshing also. I'd like to get as close as possible to this beer. Any tips...

I did the following with Fortnight on the weekend: Pacific Ale gain bill - 60:40 Ale:wheat 5g FWH 25g in the cube for an IBU of about 34 Which leaves me with 70g left for dry-hop. I'm wondering if I should use some left over Nelson in the dry hop charge for a bit more flavour...