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How did it turn out? I'm plugging it into Beersmith now, will give it a go on my next brew day.

After reading all the various responses, I feel like I'm in the Woody Allen movie "Midnight in Paris", the ultimate in "The grass is always greener" mentality. Obviously our decisions will have far more to do with lifestyle than brew clubs and brewing water, but I enjoy asking the questions...

Yep, 1 minute, no rinse. Although I have to confess sometimes I spray and go...

Thanks! It will be a few years before the move, but Manchester is one of the corners of the triangle we're currently leaning towards, with Leeds and Sheffield being the other two corners.

I can't speak to the ratio, I mix 5 gallons at a time, but as to the rest, yes. Do you have a pH meter to test your mix? if not, might be worth getting the distilled or RO to mix with, for peace of mind.

Hello lads and ladies, I know this will sound a bit nuts, but bear with me. We're looking at moving to the UK to retire, haven't decided where, and are taking a ton of variables into account. One would be access to like-minded people when it comes to brewing. Where might I find the more active...

Depends. At home or at work?

This week I found it worked better than I expected. I was making a starter for a Sunday brew day, and I was distracted, and instead of pitching my vial into the 200ml starter, I dumped it into the 2L starter, skipping the intermediate step. After 48 hours I have just as much yeast slurry as I...

I hadn't thought of changing out the compressor, so if, in the end, it gets fried, at least I might be able to replace it. I haven't had it since 1959, that's just when it was made. I found it for on Facebook Marketplace for .$75 . I had been looking for over a year for a vintage fridge that...

Just to be clear, kmeta and sorbate won't stop active fermentation, but will prevent it from restarting once it's done and you add a fermentable.

Because for 25+ years I've only used soft water and made additions. I'd love to get away with not changing any of my recipes and not buy RO water.

It just hit me today that if/when I move to the UK, I'll be giving up my nearly softest water in the world tapwater. So, if I want to keep my soft tapwater but live over there, what city/town/village should I be looking at?

I'm wondering if anyone has experience using a US fridge in the UK? I'd like to not have to give up my Rosie the Kegerator if/when we move to the UK, but I understand that the power converter might still end up frying it. It's a 1959 General Electric. Oh, and I'm wondering now if I will even be...

Since it's not malted, you'd just have to gelatinize the wheat. Most folks say you should use a cereal mash, but I prefer just to precook the adjunct before I add it to the regular mash. Wheat gelatinizes at 51-60C. Crush it, cook it, add it to the mash. As long as you gelatinize it, you could...

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Today I brewed my first Graham Wheeler recipe, Fuller's Discovery. It was nice adapting the recipe to my system and efficiencies. I like Wheeler's approach to making these ales. Much more relaxed in some ways, pretty rigid in others. It's chilling now. Also kegged a Belgian Dubbel that I'm...

You bet! When I want to save a strain, I start by overbuilding a starter. I grab my already prepared and sterilized (I use a pressure canner) 24ml vials filled to the 1/3 mark with a 30% glycerin solution. When I'm ready to harvest yeast, I decant the spent wort off the starter so that I have as...

I freeze my cultures in a 24ml vial, made up of 8ml of a 30% sterile glycerine solution, and 8ml of yeast slurry. When I want to use it, I put it into 200ml of 1.030-40 wort for 1-2 days, then step that up to a 2-3 liter starter for 1-2 days, then chill, decant and pitch.

Of course! Instead of culturing from bottles, I grow up a liquid pack and take cultures from them, freezing them. As long as I don't accidentally use my last vial, I don't have to buy the strains I keep.

When I've used commercial yeast from a bottle, I just boil up a 200ml of a 1.030 to 1.040 wort, decant the bottle, add the cooled wort, stuff in an airlock (I used to just use foil, but fruit flies...), and swirl it around every once in a while for a few days. When I want to use it, I pitch it...