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I have just put fv of wort into fridge, the TC-10 is reading 18.9C as the sensor is in the wort, now the fridge compressor seems to be on permanently - Will it stay on until the wort has cooled to preset temp (11C)? Surely it'll take a couple of days to chill down, with the compressor running...

I am going to make a stir plate and was wondering if anyone has use a one gallon glass demi-john on one? Would it work with a 51mm 8mm thick stir-bar?

I'm soon making a Bohemian Pilsner, Mr Malty recommends a 10 Ltr starter with 1 liquid yeast pack. :shock: I plan on stepping it so as to get best viability like this: Activate smack pack 5 hours later make up 1 Ltr of the wort with 110g DME @ 1.040 OG aereate v well, add yeast and leave 2...

Anyone know where the sensor should be positioned? :hmm: I have it in the fridge sitting on top of the fermenting bin, TC-10 set to 20C but I have a sneaking suspicion that the sensor should be inside the fermenter. :wha:

Does anyone have any experience brewing an all grain recipe for Warsteiner Premium Verum (you know, the Normal one!) :pray: I want to brew a batch for the non-brewers at a camping trip in August; last camping trip I made a strong IPA and don't think their taste buds could cope with it! :grin...

Hi, just tested my mash for the first time and the pH at room temp was 5.6 - too high. :( Can I adjust it now or is it too late - If so would I just add more calcium chloride and stir it in? Should I add it to the boil if I cant adjust the mash now? :hmm: Ian

I have read a couple of books and scoured this forum and the net and have condensed some information into some notes for myself as a quick reference guide, If anyone would have a look and see if any areas need addressing I would greatly appreciate it. Ta Ian Here are my notes..... A week...