Recent content by ChemPaul

Hi all, Not posted much but I hope you can help :) Just brewed an ESB bitter last week and it finished out at 1.012 (from 1.048 - Nottingham yeast, 68 oC, 80 mins mash) which was slightly surprising (as I was aiming for 65-70% attenuation, with the higher mash temp, not 75%). Now Ive brewed a...

Grahams Plumbers Merchants. http://www.graham-group.co.uk/homepage. ... tid=222305 I have one locally and they are very cheap for speedfit and anything to do with general household plumbing. Much cheaper than screwfix :thumb:

yes it does bt it eventaully tails off as the whole setup meets equilibrium, just at an annoying rate of 0.4 oC per 5 mins (ive got it to 0.3 now by adding another camping mat layer to the sides, lid and base). It just seems so mysterious where the heat is going. there is a 1 1/2 ft T-shaped...

Hmmm odd. Stuck fermentations are usually fixed with a) warming to room temp then (if that doesnt work) b) new yeast Its possible that the yeast that has been busy in your beer is a mutant strain that has a hard time fermenting the higher sugars (bigger sugars). Adding new fresh yeast will...

The yeast will also have a hard time dividing, as a sugar-based wort medium is lacking in most of the essential nutrients yeast needs to divide, amino acids and calcium/magnesium being the most important (but there are other trace ones too), none of which are found in sugar, although you could...

You should be able to save it. Adding too much sugar isnt necessarily a bad thing, it just turns your average bitter into jet fuel :thumb: :lol: :cheers: As for conditioning, I suspect that your keg is leaking if 850g of sugar didnt condition it properly (not unlikely. My plastic king keg...

Im definatley on the side of it being real. Some of the best improvements to my beers have come from changes in my processes that eliminate splashing - the obvious source of oxygen - and hence HSO. There's loads written on this subject already in the brewing literature. The contentious thing...

Hi Mark, Hope your brewing went well :D I looked at your recipe and wondered if you were thinking of adding black malt/sugar to it at all? Milds frequently have these ingredients in them and i can see your recipe hovering dangerously on the strong ale side of things instead of the intended...

I also use BeerSmith and can say its a very friendly little program to use. The user screens are much clearer than some of the others. The only (minor) drawback is that its american and so it doesnt have many of the english ingredients in it (e.g it doesnt have maris otter pale malt in it lol) ...

Hi Paul, I love blonde/golden ales, easily my favourite style :cheers: You can use normal pale malt to make the ale if you like, or if you want to thin out the body a little, blend pale malt with lager malt in any ratio u like, depending on how light u want it. I would also use 250g or so...

Excellent, thanks for this :D

Thats the odd thing. It doesnt feel warm anywhere on the outside, and you have to go rummaging underneath to find warm layers closer to the pot. I would say the bottom and sides are lukewarm (maybe cooler) at most, however the lid does gets red hot. The black tank jacket on the lid gets quite...

A mixture of 1, 2 and 3 really. If you have primed it recently then the gas pressure should start to build up over the next day or so although the amount of condition lost from the beer while the valve was faulty means that its probably best to assume it is flat now and needs repriming again...

Has anyone heard anything more about this brewery since its closure? I heard a vicious rumor a while back that it had been taken over by americans and that they were planning on unleashing a variety of american brands on the british public, all created in this once respected brewery. I hope...

Ok here are the photos i promised. I made a golden ale today. Thought i would try again with more grains and with two layers of tin foil (as suggested by UP) on top to see if that helps (it did) Oh, the recipe used about 3.9 kgs of various grains. Hmmm still a bit low maybe. Heres the...