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Same as most english yeasts. Aerate lots. Once they're off they aint stoppin! If they're stalling on you you either haven't pitched enough or aerated enough. I do both so I can comfortably leave 'em the f*&% alone. Lloydie

:lol: :lol:

Good to see PP getting the word out at a forum like this. The data being collated due to the simplicity and repeatability of BIAB should get a great reception here from brewers using any method. Looks like a great place to continue driving the research vehicle that is BIAB. The research aspect...

I'd vote for 1187.. But I nearly always vote for 1187... :P

Can't see any probs there Stew. Be nice to taste the plain and fruit side by side..

Kev you must have known Chappo would jump on this one! :lol:

Just tried the White Rabbit Dark Ale at Clancy's. Absolutely sensational!! Perfectly balanced malty (almost sweet) slightly hoppy, not too carbed example of a fresh alive real ale. What I'd always imagined a proper local english ale would be (albeit with some american hop aroma) the old Pommy...

Hey Nick Beersmith would be your best bet (or friend) The problem with full volume strike temps is that very small measurement errors compound to become significantly out. The benefit of BIAB is that you can err on the low side (slightly) and whack the flame on. Here's how strike temps can be...

1001 uses for HAPPY DUCKLING TIGERATTRACTANT.....

If you can see it it aint steam, it's tiny droplets of condensed steam (water). I can see "steam" coming out of my mouth on a cold day. :icon_cheers: The only reason I'm picking holes in this is, splashing a bit of hot ish water (I measured 76C after tipping a full kettle of boiling water into...

If the surfaces have been sanitised the air inside the fridge would be as safe (maybe safer) as the air outside that you aerated your wort with. I used to have sourdough ferments going in the ferment fridge (18C is lovely). Dunno if it makes any difference but I had no-rinse in my air lock..

Know what you mean, just never been able to put my finger on it! Cheers jyo

You don't happen to have an MSDS for that gear do you Batz?

pop your fermenter taps..

...then add some sodastream tonic water syrup and a couple bottles of gin.... :beerbang:

AYE!!!!!!!!!!!!!!!!!!!!

Yeah just cos there's no (or little) microbiological risk does not make it a good beer... Here's my "Yeah but" though :rolleyes: ... One/ I love a real experiment that has a real risk of not matching my hypothosis Two/ I'm that broke at the moment that not only am I planning a non-AG brew this...

Badly at that...

Ok folks without getting too formal but after a little more thought, we have two things organised for our tasting day; 1 The Tasting 2 The Piss-up/BBQ/Yarn 'Proper''tasting will be from midday until two or so. Anyone with beers to share for detailed analysis :o will need to be here from midday...

Don't apologise QB. I thought you were sticking to your principles and simply questioning my questioning. No harm it that.