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Thanls im using just the lacto on its own i had some of the weisse blend and i threw it as i wasnt going to bother making sours. Tried some though and changed my mind especially the fruit ones.

Im making a sour beer and was wondering which way is best to use the lacto. Ive read conflicting stories about pitching the lacto first and yeast 3 or 4 days later and the other way round. Also do i need to add acid malt to the mash to lower the ph ?

you need a pressure release to purge the c02 when filling the kegs with ale

i use a 125kw plate chiller and cost just over £60 i also use a mag pump straight from the kettle through the chiller and return to the kettle. It will cool 25 litres from boiling to pitching temp in around 15 to 20 mins. Having had both immersion and plate chillers i reckon immersion chillers...

could be isinglass you need to check with the manufacturer if your really bothered about it

My favourite beers are the gooseberry and honey saison and kolsch they seem to turn out really nice. I also like making some mild beers got a great water profile for dark beers here

you need to make a filter for the bottom also a tap to get the wort out too. Usually the filter is made from 15mm copper pipe with either hacksaw cuts or holes drilled in. The filter is then connected to the tap with either food grade silicone pipe or you can bend the copper. Some people take...

you need to check the gravity with a hydrometer if its not finished yet give it a stir with something sterile and keep warm

i would be interested pm me if its still for sale ill have it off you

try putting saison in to a secondary fermenter for a couple of weeks with gooseberries or any other fruit. It just gives it that bit of fruit flavour. Really nice

we use videne which is similar stuff i always give a quick rinse though even though you dont really need to.

cold crashing is just an expression as its used before transferring to bottles or keg. As you know its helpful for making all the crud sink. I wouldnt advise doing it for more than 24 hours prior to syphoning off from the primary

As above the net curtain material is good. It wont stretch like muslin

Thanks guys looking forward to some recipe sharing and lots of knowledge:D

Hi all im Dylan from Yorkshire. Been brewing all grain for around 7 years currently have a 50 litre stainless set up with a herms. :D