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biab IS all grain - just without the mash tun. I went the same route as you. I would recommend buying a 50ltr boil kettle (minimum) as it's best to do full volume boils and when taking into consideration evaporation and mash you will need the 50ltr volume for a 23 - 27lts batch. Also I...

I found a youtube whitelabs vid - she says 1/8 of a teaspoon per 2ltrs https://www.youtube.com/watch?v=1zUYxb-_B8A

I've used wyeast smack packs that come with yeast nutrients in their packs to make starters before - but this is the first time for me with a whitelabs vial. I'm planning on making a starter and have some youngs yeast nutrient, and was wondering if it's a good idea to add some? And if so how...

Desirable or undesirable? I've just ordered some crs and may try adding a small amount of lactic acid, then retesting for alkilinity content and then adding crs. Seems like a good idea as crs is apparently a blend of acids. Hopefully this way i'll not be adding any one acid in large doses...

Interesting what you say about the next version of bru'n. My water is 260 ppm CaCO3 so I added 18ml of lactic acid. I tasted the water after adding it and it wasn't overly sour. Maybe a slight sour after taste but like I say I'm now paranoid it was too much and I'm kidding myself it's sour...

Hi people Hope you can help by looking at my ez water and bru'n water files and sanity checking for me. My main concern with both of these files is that they call for 10ml (ez water) and 18ml (bru'n water) so a 8ml difference. I'm using 80% lactic acid. I have hard water - 260 CaCO3 I have...

Well I didn't add anything else in the end, thought I'd leave it. The brew went well apart from breaking a glass thermometer. Tasted it before pitching and it was pretty good even straight from the kettle. Quite looking forward to seeing how this one turns out. Still wondering if whole cones...

I was wondering if I'm getting as much aa extraction from the last dusty bits of hops in my 100g vacuum packed bags as I would from good sized cones. I'm doing a porter that calls for 22g of challenger at 90 mins. I was scraping the last bits out of the bag and had 20g of challenger which...

Would boiling my grain sack kill off the fresh grain lactic acid that "tean buns" mentions - I only soaked it in star san. I really liked filtering the hops and break this way - it was so quick and i got the most amount of wort ever into the fv this way

thanks for the replies. Suspect fv is the bin type with the large lid. It has no deep scratches or even medium scratches, I have never used an abrasive pad. It does have a ring/lip around the whole circumference about 2 inches from the bottom on the inside, must be a manufacturing thing. What...

Your thoughts please. I had a couple of batches go sour months ago and I realised that I used the same FV with both batches so din't use it again. I have had no beer go bad since. Not wanting to throw away the suspect FV (as I was never 100% sure that was the cause), I bleached the thing...

Maybe I am being a bit hasty. It tasted pretty good when I kegged it. I'll retract that statement and wait and see what the beer tastes like after its conditioned and aged a bit. Still, my beef with it is the low ABV result and having to stir it.

I won't be using windsor again in the foreseeable future! Especially if you've got to dump 3 packets in!

Thought I'd give an update for anyone who may have been interested in this thread. Well I gave it stir 7 days ago and left it sat at around 19-21 C. No airlock activity still, so I assumed nothing had happened. I kegged it last night (didn't want to risk bottle bombs) thinking it would still be...

Thx Pjam for checking that out. It's only been a week in the warm. I'll give it a rouse tonight and see what happens over the next week or so. It would be nice to squeeze another 0.002 out I suppose, but won't be losing any sleep. The other solution is to pitch a different yeast on top. But...

Thanks for the replies. OG was 1.046. Grain bill was (from memory) 3.3kg light malt, 660g crystal, 45g black malt and 660g white sugar. 45g challenger start of boil. boil time 90mins And how was that for a drink? Overly full bodied? Low abv? Tasty? If mines not a stuck fermentation (which I...

I may give it a stir, but do I need to? The question is - whats wrong with 1.022?

So my second ever all grain biab brew done a week ago now. Firstly I've been amazed at how quick both my all grain beers have fermented. Huge airlock activity, small krausen for 3 days then airlock stops dead. I know that doesn't necessarily mean that fermentation is over. But still it's quick...

The stuff did drop in the end. But it tastes infected. I've done a lot of reading on-line and am pretty sure it's infected. It smells and tastes sour. Hard to describe the flavour, maybe medicinal?? but it isn't pleasant. I decided not to waste my time bottling a potential dud so kegged it...

Ok this is 3 week old yeast/krausen that is really thin and gooey. It's probably 2-3mm thick now. Was maybe 2mm thicker a week ago. So nothing like the initial krausen. No way am i going to keep this sticky mess.