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Temp has been a consistent 19-21 degrees. I have some gervin ale yeast in the house. Would that do?

Due to me being a lazy sod, I appear to have got into a bit of a pickle with a stuck fermentation. I brewed up a batch of Fuller's London Pride on 11th March, and used a Wyeast 1968 that had been sitting in my fridge since November. The date on it was 11th November 2015, so not quite six...

Here is the water profile for ASDA Eden Falls spring water (all values per litre):Calcium - 11mg Magnesium - 3mg Patassium - 2mg Sodium - 9mg Bicarbonate - 30mg Chloride - 12mg Sulphate - 9mg Nitrate - 10mg pH (at source) - 6.4 Two questions: Is bicarbonate the same as calcium carbonate? Is...

From what I've researched, it's ok to use with stainless steel, but obviously it would be good to have somebody confirm this for sure!

My grainfather was delivered yesterday. For some reason I assumed it shipped with the special cleaner, but apparently not. However, I do have some bruclens (sodium percarbonate) - is it possible to use this to clean the Grainfather, and if so how much do I need to use?

Yes please!

Yeah just checked with them - the cost is £524 ex VAT. They had their prices muddled. Oh well.

Yes but even with VAT it comes to approx £550 - cheaper than anywhere else I've seen.

Oops. It would have been good to post the link :whistle: http://www.brewersselect.co.uk/equipment/products/the-grainfather

I've not come across this supplier before, but they're selling the Grainfather for about £100 cheaper than anywhere else. Anybody had any experience with these guys before?

I've always bottled my beer with half a teaspoon of sugar per bottle. After two weeks conditioning, it's always been perfectly carbonated. However... On my last two batches I've used gelatine to clear before bottling. Now after two weeks conditioning, it's a different story - not nearly as...

Thanks all for the help. I'm sure everything will click eventually...

The calcium rating is 64.29mg per litre, as noted above. Or is there some other measurement I'm missing?

Thank you all for the replies. I'm still trying to wrap my head around all this. Is there anything I should be doing to my water as an absolute basic minimum? If it makes any difference, I brew mostly pale ales.

I seem to be suffering from higher-than-normal evaporation losses in the boil. I use a large (60ltr +) plastic boiler fitted with 2 kettle elements, and just did a test using only water: Starting volume - 30ltrs Volume at 1 hour into the boil - 25ltrs Volume at 90 minutes - 23ltrs That's a...

I've just made the shift to all-grain after a bunch of successful kits and extract brews. I've never really given much consideration to my water. Occasionally I've used bottled water, but the last few brews have been with tap water to make them as cheap as possible. I've decided to...

I've always stood my beers outside in a cold(ish) garage for a week or so before bottling, to encourage some of the yeast to settle out. However, I've now got access to a fridge and I would like to have a proper go at cold crashing. The beer in question is a Cornish IPA which has been in the...

I put on a Coopers Stout 7 days ago. Added 500g brewing sugar, 450g black treacle and 500g medium spraymalt. Brewed short to 20l and the whole thing went off like a rocket. :-D Starting gravity was 1064, and the reading has remained at 1012 for the last two days so it's sitting at just under...

Well, I brewed this last night. Started off with 22 litres in the boiler, and ended up with 17. Almost 23% lost. I honestly wasn't expecting to loose that much - is that normal? If it is correct, do I then use that figure for all other recipes? I.e. just add 23% to my starting boil?

Thanks for your comprehensive reply. Just to clarify, are you saying above that I should be adding the DME in stages, or is this done only in a partial boil?