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So it was not technically sous-vide (under vacuum) but I decided to use my sous vide circulator wand to mash in, thinking that it would provide better temperature stability and circulation than simply wrapping my pot up as i usually would. I went with a semi biab setup so that the wand was...

I've been looking at grabbing one of these, is it totally air tight? (looks like it judging by your setup but can never be sure haha)

Theyre pellets but i think it was the end of a pack of mosaic that got me. V dusty indeed haha Sent from my iPhone using Tapatalk

Sadly ive tried already, doesnt do that much good Sent from my iPhone using Tapatalk

Oh wow that sounds like a nightmare. I only really notice it when I'm brewing/smelling hops lots and get super bunged up. Never had any problems when drinking thank god

I have come to the shocking and sad realisation that every time i brew and have a good sniff of my hops i end up with crippling hay fever symptoms for a day or so. I dont get hay fever that badly usually so its a bit confusing and very upsetting that the thing i love so much could do this to me...

Unfortunately id dispute that and have seen a lot of comments to say the same when i was desperately trying to diagnose why my beer tasted like whiskey, anything over 20C with nottingham has been a no go for me - they were fairly high alcohol beers so it probably exacerbated the issue but it's...

would make a load of sense actually, i remember another mosaic single hop i made a while ago clearing out loads but had put it down to it being an extract brew

Inclined to agree, just cant really understand why there would be such a huge difference given it was the same recipe, same yeast and same hop quantities, do you reckon a couple of degrees temp difference during crash chilling could actually have caused it?

That's kind of what I'm thinking now, plus Ive since bottled them and theres a lot more visible hop debris is the one from the left so maybe the right has caused a lot more hop haze for some reason

I did exactly this recently, aiming for the classic lager with a lime (or grapefruit if centennial had anything say say about it) wedge - came out great Think i read somewhere that you need the wort to have some dissolved sugar for proper hop utilisation because enzymes or something so maybe...

arguably too much, i tend to rinse well once ive used mine - so if they were used a while ago you could justify soaking them in sodium percarbonate cleaning solution (will sort your label problem too) and then probably just rinse and sanitise and youre good. that said, never hurts to be on the...

My first 5 or so batches were all ruined by high (ambient) temp vs nottingham yeast - tasted like hoppy paint thinner. That said provided youre sitting in your yeast's ideal range youll be pretty safe even if it fluctuates and like clint said particularly the first day or two when the yeast can...

I brewed a large batch to split in two and single hop with galaxy and mosaic respectively to really get to grips with what each is imparting. mashed in the same batch, collected all my wort, gave it a bit of heat and a good stir then separated into two pots, added my different hops to each batch...

Ive found it can be quite the opposite for some hoppy beers, i tend to ferment 10 days to 2 weeks depending on ferm finish (usually 5ish days + 2 for a diacetyl rest during which any dry hops are added - 2 more days for the hops to take and then cold crash it down), then bottle. I taste after 1...

*Cough* Craigtube... really liked what he was saying for the first month or so of my brewing journey and he does give solid advice for a beginner but since ive progressed myself and noticed the change of quality from kit to extract to AG, I cant help but think hes very VERY easily pleased. As...

The more I think about it the more I'm pretty sure it was yeast that got trapped in the krausen, visually identical. I bottled a couple of days ago and carbed up a pint in the soda stream, received excellent reviews all round and I couldnt pick out any off flavours so fingers crossed...

you monster... why would you suggest such a thing?!

Sorry guys didnt catch these - correct it is indeed a hop bag and fermentation has finished at 1.011 which is as predicted hence the dry hopping. The smell and taste are absolutely fine which leads me to believe that whatever it is that developed wasnt at all alcohol tolerant like simon...

Keen to get ahold of either a 9 or 12l Corny keg if anyone has one