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Best of luck with the competition entry, RichardM - be good to hear how the beer turns out. Thanks for advice today - I now have 25l of lovely looking dampfbier ready to ferment. Massively overshot target og, though. Need to adjust my recipes to the new (much more efficient) mash tun! (Or get...

Many thanks, prog99 - really interesting leads from here. Am going to try making/ tell myself it’s a dampfbier - a new style for me! Thanks for the tip off

Morning I'm after any advice or ideas. I was due to be brewing a hefeweisse today, but somehow I cocked up the ingredients order and have a premixed grain bill with the wrong malt (no wheat!). I ordered Pale Maris Otter rather than the wheat that should be in there. I've already had the yeast...

Hmmmm... yes: I see what you mean about the IBU. Can't remember where I got the receipt from, but that doesn't look right. Will dial it down to low 20s. Thanks for spotting. I started up a starter with the WLP037. However, it stinks. Not sour - which would make me immediately throw it out -...

After a little bit of advice. I'll be making a dark mild later this week but I'm not sure what yeast to use. I have a sachet of Mangrove Jacks M42, and also (in the fridge, cropped from past brews) WLP037 Yorkshire Square. Which of these would people recommend as preferable to use? Recipe is...

To tie up loose ends on this thread (in case anyone reads it and wonders how the yeast turned out): brew dropped from 1052 og to 1009 fg after around 16 days. Looks like the starter worked a treat, so thanks all. Beer tastes good, but odd (never made a beer with coriander and nutmeg in...

Do I worry unnecessarily? I'm concerned that the fermentation may have stalled... Here are the details: Mashed at 67c. Pitched whole starter (1L after 24 hours) Fermented at 21c (brewfridge air temp) using Wyeast Forbidden Fruit 3463 (Wyeast recommend 17-24C). Hydrometer readings: Day 0 OG...

Hello from Norfolk! Not sure how many of us on here from Nelson's county. A fine county for proper beer. Hope the first steps of all grain go well. Sent from my AT300 using Tapatalk

Thanks for the advice, all. Starter seems to have taken off quite happily and after 16 hours is bubbling very happily. Will update after fermentation.

Thanks, strange-steve: that's a great help. with your comment on the 16 hours, I think I'll aim to brew the day after I get the starter going in that case. Many thanks for the advice.

Thanks all for the reply. Will delay brewing and purchase DME on Tuesday; make a starter (1L as advised) on Tuesday; leave in brewfridge until brewday on Thursday. This will give the starter 48 hours - is that suitable? Can someone check I know what I'm doing here? Here's how I imagine I...

Tomorrow I plan to make a witbier using Wyeast 3463. I've never used a SmackPack before, and I've also never bothered looking at yeast calculators before. Online yeast calculators have made me anxious: do I need to create a starter for the yeast? Details: Target volume: 25L Target gravity...

Thanks, Sponge: appreciate the notes on this. I think I'll go without drilling the walls and just calculate rough lag times.

Thanks, Sponge. I'll certainly have a PT100 between HERMs output and mashtun input. My main question is whether to add a second sensor on mashtun output (or whether to just manually check the differential between mashtun internal and HERMs output once and use that to adjust calculations)...

Where do people recommend placing temp sensors on a mashtun and HERMS set up? One sensor or two? I got my hands on an insulated 20L vessel (unheated tea urn) and have knocked up a tesco kettle herms. I'll be putting one sensor on the entry to the mashtun (so wort will go HERMS > tubing >...

Sounds grand. RIS: do you have a good recipe? Had my first bottles of this over winter (lots to choose from at Beers of Europe!) and loved every one. Would be interested in trying to brew one (if my mashtun is big enough for the grain bill!)

Yes, I wondered about this. Mashed at 67, but I'm beginning to wonder if my thermometer is accurate. Adding a thermowell and calibratable thermometer to the mashtun for this reason.

Yep: more priming sugar next time, definitely. Thanks for the advice.

Thanks, dad_of_jon - I can see that I've definitely been under-carbonating. I guess I hadn't really given any thought to varying the amount of sugar used in carbonation and had just been sticking with the old '1/2tsp per bottle' approach I'd always used. I suspect I may be bottling 5-10...

Thanks, wfr42 - if that thing's correct and my poor Maths is accurate, I'm wayyyy under-carbonating. At 18c (my usual bottling temp), it recommends 253g per 23L. That comes out at around 5.7g per bottle. That's just over 1tsp, so in my past batches I'm about half-carbonating (at 1/2 tsp per...