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Hi all, I have two of these WiseStir MS-20A laboratory quality magnetic stirrers. I only have use for one. The second one has never been used except just to confirm it works. You can see the specs in the link below, but the quality of these is superb, and they are quiet as and have rubber...

Hi guys, just got a question. I have about 250g of Willamette which I don't plan on using anytime. I am planning on making some Euro lagers (Vienna, Cz Pils, Dortmunder and Munich Dunkel), and I would like to bitter with Hallertau or another clean bittering hop, but I was wondering if I could...

Well its only a few points higher, so will just bottle it. I assume I didn't have enough yeast or used too much caramel malt. Thanks for the advice, appreciate it :) Steve

I believe its a high quality yeast nutrient. Save it for your starter mate!!!

Hi all, I am brewing two Steams and they finished at 1022 and 1020 FG respectively. I was expecting 1016 (same as brewing classic styles Cali Common), I used the Wyeast Cal Lager split the pack and did a step starter 1L to 2L then pitched at high krausen. I raised to 19 when they slowed at...

For what its worth, I always ferment two batches at once in an upright freezer, whether it be lagers or ales, and crash chill for about a week, u just have to time the finishes right that's all (reaching FG), especially if u do a diacetyl for lagers. I quite often make a 1065SG IPA with a...

Couldn't be simpler mate, crash chill the primary to 2 degrees C, and leave for about a week, but at least a few days, then drop into the keg. Polyclar if you want to at least 48 hours before transfer. Doing this gets out a surprising amount of sediment, and at that temp for that period of...

Yeah its funny how that Mr Malty thing works, cause by that you'll need so much yeast its ridiculous. I personally have fermented lagers with less yeast than old Malty asks for and had great results, maybe its just an 'ideally, you need this much' thing to ensure no stuck ferments, or just to...

Hey mate, thanks for that. I only have 2L starter vessels, that's why I thought I'll jsut use a whiole smackpack for each so I get healthy yeast. The thing is though, I have found when making Marzen and Pilsners in the past that the fermentation time has never exceeded 2 weeks, usually its...

Hey all, Just wondering if anyone has had experience here, but I intend to ferment two lagers out at about 9-10 degrees C with Wyeast 2124 (Bohemian Lager), one being a Schwarzbier at 1047SG and the other being a Bock at about 1068SG. I used to knock out two lagers at a time to justify putting...

In my experience honey is fine to just chuck in the fermenter at primary, done it a few times before, Honey is the only food that will never spoil btw :) The taste I was describing was present in both batches, and only one batch was made with honey, so it cannot be the honey addition. Think it...

I was thinking American Wheat yeast would be bland, nothing like 3068. The starter was fine, smelt good, nothing out of the ordinary with it. Mash was about 66C from memory. I will bottle it and see how it comes out, cause the crash chill seems to have mellowed it a fair bit. Not sure what...

Yeah I was thinking a wild yeast or something as I use yeast nutrient in all my starters and brews and never had this before these two batches. I tasted a Lambic once, f**king terrible, similar to my two batches here now come to think of it... Recipe was a straightforward 60-40% wheat/pale...

OG was 1051 for both, def not underpitched, I split one fresh wyeast pack into two equal halves, and stepped up a starter from 1L to 2L and pitched the whole thing at the height of activity. Starters have yeast nutrient as well as the nutrient in the smackpack. Cheers, Steve

Hear u on the Amarillo addiction haha! I've mixed small amounts of bittering hops together with no off tastes, esp when you have small amounts left over and u hate wasting hops like me! Some hops don't go together at all IMO, but some go fine together!

Hey guys, I have made two identical AG batches of an American Wheat beer using 1 wyeast american wheat yeast stplit between the batches and started to 2L, I fermented both out at 18C and there was still activity after about 8 days. Gravity showed they overattenuated (1010FG) to what was planned...

With the cube swelling, its good practice that when you drain the wort into the cube and seal it, place the cube on its side with the lid on the bottom so there is no air around the lid. Leave it for at least 10 minutes, and provided your cube is sanitised and there's **** all air in it, this...

I get mine from the science lab of a local school, I know the lab tech there. If u know a teacher or anything, the school science labs usually have a limitless supply of the stuff.

Mate, buy a freezer! They are the best for brewing in. I brew two at once, and crash chill them to 1-2C in no time, and no worries. You can bend the sheet elements as well (carefully) and fit two frermenters easily in a freezer of a size smaller than that of a fridge you could fit two...

Thanks mate, appreciate your help. All the best, Steve