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thanks for the offer bud - it reminded me I hadn't filled in the location bit of my profile which as you can now hopefully see shows I'm a fair bit away from you.

Great thanks for the help, nice tip about turning on the gas ring as well I'll make sure I remember that. The straight from culture thing was my lack of understanding about how to actually store yeast, most of the posts in this thread relate to pitching the starter into wort whereas I wanted...

Was planning on trying to harvest some yeast from a few bottles of proper job I have sat in the fridge but I already have the next couple of brews sorted so i was planning on culturing it up and then storing. Has anyone done this straight from culture? Should I just get to step 5, let the...

Coming along nicely and there are people in my neck of the woods! Can you add me please, I live in Wokingham Berks, thank you!

Me too please :) ITC-308 Thank you!

I have a very similar problem - the water boards water report lists my water as having something like 304 calcium thingumies. I bought a salifert water hardness kit and the thing didn't think about changing colour until I was on my second 1ml syringe of the mixing solution. I've taken to using...

Great thanks for the advice much appreciated! So next time (probably this coming weekend as I have a couple of days off) I'll make a starter, step it up a a couple of days later and then pitch that little lot minus putting it in the fridge. Feel a bit more confident doing this now :)

Aaaah nice stir plate and thanks for the reply :) I forgot to mention that I wanted to pitch it today and wasn't sure if pitching it up would work over the time I had so I used my insurance policy (a packet of dried yeast I rehydrated). For future reference I take it's a good idea to replace...

Hello, I usually lurk but I need help and possibly someone to help me stop panicing :) I've never harvested yeast or made a starter before so throwing myself in at the deep end a bit. I harvested some yeast from the slurry from last batch of beer and had it mason jars in the fridge...

I use a 32ltr mash tun and would definitely recommend it if you are going to batch sparge. I get quite close to the top of the tun with the first addition of water plus the mash liquor that's already in there, I certainly wouldn't want to go any smaller. I don't have any trouble keeping temp...

Just finished up making this today, my second ever ag :) For some reason I could not get my mash temp up to 67 so mashed at 65 added some boiling water to mash tun but my thermometer wasn't moving. Still when it came to sparge time I hadn't lost any temperature in the tun so a small victory...

May as well pop my forum cherry to say yes please :)