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I’m thinking of getting a Vivarium heat Mat to use with an all rounder that isn’t in a bare fridge but is in a jacket, and just pop it underneath. I’m wondering if 5w is ok, or if more power would be needed? There are also 7w,14w or 20w available too. I have a tube heater in a fridge that is 40w...

This competition draws on two distinct themes, sour and session strength beers, with a best in show prize being awarded for each. Our friends at Phantom Brewing Co. will be hosting the brewers of the best sour and the best session beers for a brewday on their shiny 12 BBL kit. We will be...

I’m planning to brew my first NEIPA tomorrow, from the recipe in the Greg Hughes book. I’d be interested to hear from anyone who has brewed one, and how they avoided oxidation, or had oxidation issues. I’m not able to do a fully closed transfer as I don’t have a pressure fermenter. I do...

I’m planning a double ipa in a forthcoming brew and have a recipe for “Pliny the Elder” which has 340g dextrose in the recipe. I only have about 100g left over from a starter kit which is labelled “priming sugar” intended for chucking in a pressure barrel for carbonation. My question is what...

I’ve just started using a pressure barrel that I got when I started brewing in a starter kit. I never used it as I went straight to bottling then corny kegs. I gave it a go recently with an English ale as thought that would work with warmer flatter beer and it really dispenses amazing pub...

Is it time for me to transfer to Pressure Barrel now or shall I leave it longer? It’s only been 4 days. Airlock bubble once every minute. This is the ispindel chart:

I rehydrated some lager yeast but then realised it will take a long time to get the wort down to pitching temp 10-14C. So I’m going to have to leave the wort overnight to get to that temp. What shall I do? a)pitch anyway now at 20C b) keep the yeast in the fridge overnight and pitch in the...

I just got back from the St Austell brewery today and spent a bit of time taking pictures of the section which showed the ingredients of a few of their beers. So I could potentially try and brew up something similar. They clearly used Simpson malt as there was bags of it everywhere. Hops from...

My current brew has supposedly fermented down from 1.054 to 1.005 which is 90%. It took 24 hours to get going but it’s just kept on going, it’s day 10 now. Brewfather has US-05 at 81% so how is this possible? Is it normal to get that low a gravity? I mashed 10 mins at 40, 90 at 66, 10 at 77. Is...

I’m thinking about setting up a 2nd fermenter in my garage, which would be without temperature control. So I guess the temperature is between 20 and 25 currently in there. I thought a kveik would be good for this. I have some harvested Voss but I’m looking for something cleaner tasting. I...

I got a ‘mystery box’ of hops for £12 from Brupaks and I’m looking for advice on what I could use them for. I’m new to brewing and don’t quite get whether you can use any hop for any beer of whether only specific ones will work. These are the ones I received (100g whole hops of each): Comet...

Took a reading of 1.024 to see where it was at, because the krausen remnants (a lot of krausen sticking around on day7 with this yeast wyeast 1272) and dry hop causing the ispindel to give some odd readings. 1.024 was higher than expected as it seemed to be close to completion and was expecting...

Hi all, thought I should join after having read so many posts to help learn about how to get started. Just brewing a few weeks, got one of those “Brewery in a box” from the local home brew shop which is a plastic bucket and a liquid extract kit and a few other bits. That got me bitten by the bug...