Recent content by Andrew Elliott

Hi, Yes this is still available, if you want to give me a call (07703546949) I can talk you through it. The triclamps are 1 1/2 inch and the element is 3 kw. It was powerful enough to do 40 litre batches in an un-insulated kettle. Andrew

Hi Pete The best thing you can do is explore the massive amount of information on the internet including clone recipes of your favourite articles and hundreds of youtube brew days. It's so much easier than trying to explain on a forum plus you can explore at your own pace. I suggest a quick...

Agreed but I think the gains are tiny one gram of sugar contains 4 calories whereas one gram of alcohol contains 7 calories. 250grams of sucrose theoretically yields 130g alcohol. You wont want to hear this but you're just swapping something that makes you fat with something that makes you...

I'm not sure the attenuation makes a difference because the alcohol is nearly as calorific as the sugar. I think the only answer is to produce a beer with a much lower alcohol content.

Hi it was kegged last Sunday so only about 5 days, all late hops so really fresh and has come together really quickly.

NEIPA Sunrise 5.3% Mosaic Citra and Galaxy

Hi I have a split RIMS tube for sale. It comes with thermocouple, element and camlock fittings. It is missing one triclamp clamp. I have switched to an all in one system so is now surplus to requirements. Looking for £90. Can box and post at cost.

Might be worth checking your pH. I brew with pretty hard water and invariably have to acidify irrespective of what I brew.

Sorry me being dim, I didn't see that thread

I've just made a chocolate stout with Voss, fermented at 31c Its still in the frementer at 31 but doesnt taste fruity at all.

Why not pull it out of a corny keg with a demand valve on the beer engine. I sometimes buy cask from a local brewery and always keg it into 2 cornys unless we expect to drink it at a party. It lasts months once it's under CO2. The key is not to carb it just use the CO2 to replace the volume of...

Have you tasted it? If it doesn't taste sweet out of the fermenter you might not be a million miles off. I would suggest bottling or kegging it. Alternatively give it a shake and see if you can get any more out of the yeast.

:thumbsup::thumbsup: I thought Sodium Permanganate was a strange one as it's relatively uncommon unlike Potassium Permanganate whic is used in purple beer line cleaner!

Looks like a decent bit of kit to me.

I would be careful with Sodium permanganate as it isn't an organic bleach it's inorganic and contains managnese. Sodium percarbonate is in my opinion the best solution in that it is firstly oxidising so sanitises also it's decomposition product is sodium carbonate which is a pretty good cleaner...