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Well the journey has continued. I recently moved jobs to go work at Round Corner Brewing in Melton Mowbray since October. Been yet another journey moving from predominantly cask based to a keg and more craft beer focused brewery. Back to learning and loving it although family life has changed...

Not sure if this is helpful or not, but at work when we dry hop we tend to do it 2/3ish through attenuation such that any O2 pickup from the addition is scrubbed out during active fermentation. Obviously you’ll lose a bit of aroma from them due to CO2 kicking it out from the beer. Failing that...

Yea check it out. They’re a good bunch, have social events and what not.

They’re two separate entities from memory. Brew day is the local home brew shop and the other is a home brew space. Pretty cool, I helped set it up way back in 2021, place to brew that is

You could try talking to the guys at Place to Brew in Daybrook. They might be keen.

I signed up through Octopus so we’ll see what happens. Not sure I’ll get any money back but worth a go. I wonder if it compares your usual usage to the nights usage 🤷

I’ve heard similar with the recipe scaling. It’s mainly due to hop extraction from what I’ve heard but not fully sure. I’d love to try brewing one of my recipes from home though. Half the battle is making sure it’s something that our customers would like.

Yep, we have a similar problem. Ended up with 6 tonne delivered before Christmas but that’s nearly all gone. End up ordering in 3 tonne each time to maximise the delivery charges now. *sigh*

Yea our direct from maltster prices went up by 35% per ton in January. It’s soon getting expensive to be making beer at home brew or commercial levels.

For me it’s a voyage of learning. I recently sat my GCB and passed it which was a nice Xmas present and that kinda where I’m at. Looking to do my diploma later in the year/early next year to build upon this. I’d say our only real constraint is what our customers are willing to buy and the duty...

I would certainly say it’s just as fun to be honest, I’m yet to get bored of the smell of a warm mash aroma in the early morning hours. I still brew at home when I can squeeze it in, around the life of an 8 month old which is where I just brew what I personally want to. I wouldn’t say I get...

Thank you. It’s certainly quite the career adventure

So it’s been a while since I was last on this forum and thought I would share my story and experience of going from a Masters degree in mechanical engineering to becoming a brewer in Derby. The story starts at the University of Sheffield, having completed my Masters in June 2014, I set about...

Primary fermentation I went 20.5 with an inkbird controller. But I fear the conditioning temp may be what’s causing these issues on reflection. Yea I think the + might be what’s causing it. Given the heatwave we’ve had I should imagine it’s been 25 degrees at least.

Morning everyone. I was just wondering if anyone has had any success with bottle conditioning with Verdant yeast. I’ve bottled my latest English pale ale, the first beer I’ve bottled in a while, that used verdant yeast and carbonation drops. On first try after a week, which is probably a bit...

Morning everyone. I have been on my homebrewing journey for 5/6 years now and have been through a number of kit iterations. I started off with a Peco BIAB kit from GEB, which I really enjoyed using, with the simplicity of it all. From this I upgraded the kettle side of this to a 15gal SS...

You could try Murphys in Nottingham. I know they sell them and they’re always happy to help

Hi Andrew, did you ever sell this or is it still available? Be ideal for what I'm looking at acquiring.

At the moment my mash is pretty basic, underlet with the strike water, give it a good old stir and then leave the lid on. I'd love to recirculate but that is when I saw a massive temp drop, which I put down to the silicone hose. The little Herms kits sound like a good idea, I've got an inkbird...

In terms of grain crush I've been buying malts pre crushed from suppliers who buy direct from crisp. Is the traditional crush size a bit on the coarse side then? I presume the crush size in this case, doesn't scale too well with home brewery sizes? I've tried fine crush from the malt miller, but...