Recent content by Neale

I dont think it is krausen related its pretty clean and has been for days. Heres a close up of the section with the jumps in it. Its not quite 50% extra time each time but its not too far off. I'm thinking it must be something electrical or software based to be so similar on each of the jumps.

I am currently brewing a fairly simple pale ale based on Langham Hip Hop. Its a split batch with the only difference being the whirlpool additions. The SG trace on one of the batches appears to be jumping by a couple of points every now and then. Its obviously not that the actual SG is...

Heres a recipe I came up with after a bit of research. I was aiming for something like McEwans Export, and this came out pretty close. There are link at the bottom of the brewfather recipe to the places I took inspiration from. https://share.brewfather.app/qSpJkePX5mrXwx

I can confirm that according to Brewfather low alcohol, (LA), doesnt necessarily give you low carbs. I've been trying some LA brews recently using the high temperature, (80°C), mash method. To give some examples here are the ABVs and Carbs/100ml for some recent brews. (I dont know how accuarte...

I recently made a slight school boy error. I have a temperature controlled fridge that I use for fermentation and then to condition the bottles. I have a small heater in there to warm it up when needed. I filled my bottles, popped them in the fridge, set the temp to 20 degc and left it to get...

I'll take one if they are still available?

Ultimate Irish Stout

Do you test your preboil SG? If not get a refractometer if you haven't already it takes seconds to check. Brewfather tells you what your preboil SG should be. If it's too high then topping up at the pre boil stage is maybe a better approach? If pre-boil SG is spot on but its high after...

I usually do 12L batches so I dont actually mix 200ml of water, I use an appropriate amount of water for the batch size I'm bottling. So if its a 12L batch I would typically assume a bit extra just in case, so I recently made a Porter and made a solution of 78g of table sugar and topped the...

Ive been using this method for a year or so now and its incredibly easy. I just weigh the appropriate amount of standard table sugar then pour boiling water up to the 200ml mark and stir for a minute or two. Never had any infections. The best part is that a calpol syringe is actually about...

For anyone interested their was a recent video on David Heaths channel with a presentation from Andrew Patterson of Lallemand. He talks about the Verdant yeast strain and a few others as well. He says the attenuation for Verdant is between 72-82%. Its worth a watch.

Thanks, I'm glad to have helped. I figure if there's an easy variable that can be tested then why not. I'm only 22 brews into my homebrew journey and am learning all the time. The testing of reduced headspace came from suggestion on this forum, it seemed to make sense that it would help reduce...

I'm not sure on the science of how they work, and from the few tests that I have done there doesn't seem to be a significant difference compared to standard caps when bottled the same way. But they only cost a few pence more than standard caps so I usually get them if they're available when I...

Some time ago I did some tests to see if using oxygen scavenging caps made any perceivable difference to a NEIPA and then to a session IPA or if just filling very close to the brim is enough. (see above). Some time after doing these tests I made an IPA and bottled one bottle using a standard...

CRISP CHEVALLIER ALE MALT CRUSHED HOP PELLETS – HARLEQUIN – 2019 10% AA 100G