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Hi. I have a 125gm packet of liquid wyyeast. Is this sufficient for about 90l of wort or should I add more?

Thanks for the the suggestions regarding the keezer. Still don't understand the hmrc thing.

Not understanding.

Hi. I have been brewing full mash beers in 100 litre batches for about a year now. The beers I go for are generally English Ales with 5% ABV. About half of what I produce I bottle or box and sell to friends. The rest is home consumed. To date I have been using plastic beer barrels with the CO2...

I am having problems with an ESB brew that I was very successful with this time last year. For an 80 litre batch I used about 50 litres of mash water, 15l of sparge and topped up the boiler with about another 20l to allow for boil off. Unfortunately, the temperature controller that activates my...

After 3 weeks in the clarification tank it still looks like pale mud, tastes OK, and there has been some secondary fermentation (without conditioning) as there is a nice head. But I'm not sure if I should go ahead and condition it or just sling it out and start again. The only things I did...

I generally find that my beer requires about one week in the sealed tank for every degree of OG above 1000, therefore an ESB with a 1050 OG needs around 5 weeks.

Hi. Rushed into an ESB brew too soon and pitched the yeast (Danstar Windsor) when the wort was still in the high 20Cs. Fermentation was vigorous over the next couple of days and seemed to go to completion. I transferred the brew into my clarification/maturation tank intending to leave it for 4-5...

Hi Gents. Since last post the fermentation gods have done their stuff and the OP has turned out absolutely beeeaaauuutiful. Thanks for your input on attenuation as I had not appreciated that aspect of yeast activity until then. Had a brew day yesterday - Hopback Summer Lightning but with a post...

Thanks for all your feedback. Yeast used was 5 x 11g bags of dried Danstar Windsor, rehydrated before pitching. Mash temperature varied between 65 and 70C over 90 minutes. Sparge water was at 76C. My maturation tank is a stainless steel pressure tank so I was hoping to get the CO2 dissolved in...

Hi All For my latest 100 litre brew I followed an Old Peculiar recipe. OG was spot on at 1058 and rapidly fell to just above 1020. As the target was 1015 I left it in the FV for a while longer and ensured a brewhouse temp of 18-20C. However, even after 2 weeks in the FV the SG would not go...

Thanks for feedback. Beer temp is now 19.8C compared to ambient 18.4C so it looks like there is still activity there. Will see what happens over the next few says.

Follow-up from earlier postings. My first brew turned out to be excellent. I let the beer mature for about 5 weeks before sampling and it was excellent. What with Christmas and demands from friends the whole batch (around 85 litres) has just about all gone. I have subsequently carried out...

Update. Placed a radiator in the brewhouse and it is now a steady 20C. Took an SG reading today and it was 1.015 - target final SG is 1.013 so nearly there. I plan to leave it now for another week or so before transferring to a maturation/clarifying vessel. Smells great! Many thanks for...

Will do Chewie. I think there is still some activity as the FV walls are very slightly warmer than the empty pots. I have put some insulation around the FV to help things along as my brewhouse temperature is down to around 15C.

Hi Dutto & Fil - thanks for replying. SG pre-yeast pitch was around 1.050. Current gravity is very slightly below 1.020. I shall take another reading tomorrow as you suggest. I assume I should leave lid fastened and air lock in place?

Many thanks DaveReal - good to know of similar experiences. Cheers!

Hi All Carried out first full mash brew yesterday, pitching yeast around 3pm. Placed an air lock in place but did not seal fermentation vessel, just put lid in place. This morning encountered very messy floor as the primary fermentation had lifted the vessel lid and spilled over. Took this as a...