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Hi, When fermenting I place my fermentation vessel in a "builders bucket" filled up with water and heated with an aquarium heater. I use a thermometer to monitor the temp of the water in the bath. A pretty standard set-up. Question: should I keep the temperature in the water lower, higher or...

Anyone do/done this? Thoughts? Results?

For "no chill" do you have to remove ALL air from wort container?

The longer you leave the dry hops in the weaker their effect will be. Personally I wouldn't have them in for a "few weeks". Do them when you get back - it won't hurt the brew to sit on the trub for a few extra days

I don't think you've got enough there mate!

Did you just buy an old fridge and fit an inkbird? How easy was the installation? Etc etc

Interesting. Thanks

Thanks. Perfect

I read it "somewhere". Something to do with the hops being subjected to heat for too long.

No chill is bad for hoppy beers, correct?

Hi, Title says it all. In winter etc no problemo - out to the shed with you. But in summer? N.B. I don't have a fermentation fridge. Cheers

Cool cheers

I've had some brews that take days (~2-3) to start fermenting. I've also had brews that I thought weren't fermenting but they were. If it were me I'd leave it 48 hours or so before worrying, then I'd measure gravity, if it's not changed since you originally pitched then I would repitch...

@IainM you said " the chiller works well though you need to get some adaptors to attach it to your hose" I was wondering about that. I guess I'll need "stuff" to connect the chiller to the water. I've got a garden hose: what else would I need? Also, I assume that this boiler is big enough to...

This is all sounding good :)

Hi there, Anyone got this? http://www.thehomebrewcompany.co.uk/biab-starter-kit-peco-boiler-chiller-mashing-bag-mash-kit-p-2426.html Any good? Does it come with hop strainer? Assuming I already have all the gear needed from fermentation onwards (I'm already doing kits) would I need...

Fruity and sweet would seem to be the answer: https://www.thestreet.com/story/13997597/1/how-beer-brewed-5000-years-ago-in-china-tastes-today.html

Bank transfer winging its way to you dude

Thanks for the advice guys. I'm gonna test for usable yeast (using the plastic bottle trick) and if all good then add more sugar to the bottles

If/when I reprime I would do "in bottle". Therefore, questions: 1) Still 1tsp/sugar per 500ml bottle? (or less cos they already had "some"?) 2) After adding the new sugar should the bottles be agitated to redisperse the yeast? (or would this be bad due to oxidation?) Cheers