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I have been looking at YeastCalc - using the Troester stirplate option, it seems to imply that, even with an old smack pack, I can use a 1.5 litre to get the correct amount of yeast for many brews. For example, a 25% viable smack pack (25 billion cells) into a 1.5 litre starter will get me 236...

Curious to know everyone's thoughts on when to time a dry hop and a cold crash. There seems to be lots of varying thoughts out there, like yeast will strip hop aroma when cold crashed, or that a vegetal flavour can arise from cold dry hopping. Originally I had planned to dry hop (in primary) 1...

So - I've wired up my STC-1000 and plugged it in. Everything works as expected. However, SWMBO still isn't convinced and doesn't want me burning down the garage / electrocuting myself, so I thought I'd start here and post a picture of my work to see if anyone can see anything obviously wrong...

So - our fridge just flipped out, beeping and flashing red lights. Turns out it the defrost element has given up. However I can disable the beeping etc and it does seem to be working, the temperature seems a bit jumpy though. New fridge arrives tomorrow morning, so on to my question, is the old...

Hello - I'm curious to know whether there is a consensus on what to when do when the recommended quantity of dry yeast to use isn't a whole number. For example, a 23 litre batch @ 1.059 @ 80% visibility - the Mr Malty calculator recommends 1.4 packs, Am I best to round up and use 2 packs...

I've justed checked my second BIAB partial mash and the FG is at 1.020 after 16 days fermenting at around 20 degrees. This seems high but is also the longest I have ever fermented. Previous batch was 1.014. OG was measured at 1.056 I expected FG to be around 1.014 (@ 75% yeast effectiveness)...

Hi - I'm trying to piece together a technique to do an all grain brew with limited equipment. My plan is based on the Maxi-BIAB concept, but I'm aiming for the highest possible pre-boil volume so I don't have to worry about boil additions. Can anyone see any major flaws in the following...

Just discovered the maxi-BIAB techniques, and as always, before trying something new, I have a few questions. The normal BIAB technique I have used, includes a mash out (@ 77c) where the mash is heated and let rest (15 minutes-ish) before lifting the bag and letting drain / squeezing i.e No...

Hi - I've completed 2 partial BIAB (approx 3 kg of Grains) using a 20l pot, adding LME at the end of the boil and then topping in the fermentation bucket. Now, I'm eager to go all grain and am wondering if this would work.... I'm thinking about mashing approx 4.5 - 5kg grain in around d 14 -...

Hi After completing a number of extract brews, I am looking at doing my first partial mash and am planning to do something based off the Dr Smurto Golden Ale. Does this recipe look ok?? 300g Crystal 650g Pale Malt (2 Row) 1kg Munich Malt 1kg Wheat Malt These will all be mashed at 66...

Hi - I've done a bit of research and the general consensus seems to be to do the boil with the boil pots lid off (to prevent DMS). However, I've also read a few things that suggest this is only relevant in all grain brewing. Curious to know peoples thoughts on lid on vs lid off for extract...

Hi I've been brewing that I have always called 'kits' (Black Rock, Coopers etc) with a kilo of dextrose. The results were average, but I was saving money so didn't really care. Now I've been reading and have learnt about steeping grains / adding hops and using unhopped extract (LME). I...