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Anyone know what might have happened here? Brewing a vienna lager this morning, mashing in with 60c strike water, and the wort turns milky instantly. Then the element in the mash tun (under a false bottom) scorched instantly and tripped out. Recipe was mainly Vienna malt, small amount of pils...

I have a packet of WYeast 1469 West Yorkshire in my garage fridge. The fridge isn't the best for the garage, as the ambient temperature affects the fridge temperature. With a drop in temperature the past few nights, I thought I'd better check the fridge. Lo and behold, it had frozen the contents...

Brewing a saison today, and had an absolute disaster using a ferulic acid rest. Have done this step before with no problems in wheat beers. However, today it caused the wort to gelatinise, forming milky clumps, and burned onto the element, causing the mash tun to trip out. I emptied and cleaned...

Prompted by another thread on Fermentis' safale T58, I've been thinking a bit about the use of dry yeasts in Belgian beers and by Belgian breweries. There is some suggestion online - quite convincing - that Struise use T58 for Pannepot, and De Ranke use T58 blended with S33 (or maybe another...

Title says it all: what mash thickness is ideal for a hefeweizen? I used 3L/kg for a witbier recently, and it was difficult when it came to heating the mash to reach steps, and spargin to an extent due to the mash thickness. I have read examples of a mash thickness of 4L/kg (e.g. braukaiser) for...

I've got a Witbier in the FV, fermented with WYeast 3944 Belgian Witbier, which I am going to transfer at the end of this week. I'm going to save some of the slurry, and am wondering if anyone has had any experience/success in using this yeast in other styles (Belgian or otherwise)? I'm thinking...

I've been brewing beer for ten years, but haven't ventured into cider-making. Seeing as my parents have a pear tree in their garden, whose pears are hard and tart and which they do nothing with, I feel like I should have a go at making perry later this year. As a complete novice when it comes...

Has anyone had any issues with oxidation when dry hopping during active fermentation/high krausen? I'm less bothered about the biotransformational aspect of this, but more the lesser chance of oxidation, so am keen to give it a go. I don't have the ability on my FVs to purge the headspace with...

Anyone have any experience of using torrified wheat in witbiers as the main component? I'm considering a grain bill of 45% pilsner, 45% torrified wheat, and 10% oats, but would that volume of torrified wheat cause issues with conversion/hitting target gravity? The recommendations for torrified...

I was planning a few brews with wyeast London Ale III, and was wondering if anyone has compared Lallemand's Verdant yeast alongside it. I'm aware that this is a dry version of London Ale III (be it a mutation or not), just wondering if anyone has compared the two for performance, ester...

I brewed predominantly with US hops for years, but now am trying to only use the most local ingredients where possible - for both sustainability reasons*, and due to the economic impact of covid on British hop farms, etc. I tried Olicana in a single hop pale ale recently - quite good, slightly...

I have around 500ml of settled yeast slurry in a 1.5l container (with rinsed wort on top), which I harvested around 4 weeks ago. According to the Brewer's Friend calculator, I only need to use around 200ml of this slurry in my next batch, which will be a 1.040 wort. As I want to use only...

Anyone else feel fatigued by the saturation of NEIPA on the market at the moment? Aside from a handful of standout beers, the majority of beers in this style tend to be underhwelming, or downright bad: I've had many that have that horrible 'hop burn' character, or are unfinished products - even...

I recently made a porter using Wyeast 1968. OG 1.050, mashed at 67, but it finished at 1.020. Brand new package, so not long since manufacturing date. I raised the temperature for a few days up to 20 to see if it would get down a few more gravity points, but nothing. This is my first time...

I know there's a lot of stuff online about this, but am looking for some direct advice on this question: Does anyone have any advice on techniques for harvesting yeast slurry (not top cropping)? I've recently tried the yeast rinsing method, although I'm not convinced by the results - and am...

Hi, I'm racking a porter I made with WYeast 1969 this weekend (1.050 OG), and intend to directly pitch some of the slurry from this batch into a dark mild I'm brewing the following day (est. 10.36-38 OG). Anyone have any advice on how much of the fresh slurry to pitch? Most of the information...

I'm going to try to limit the amount of imported ingredients I use, especially hops - both to support UK producers and for sustainability reasons, as it seems increasingly silly to use ingredients that have been shipped halfway across the world rather than ingredients produced 50 miles up the...

Just wondering if there were any home brewers from Cardiff or surrounding areas active on this forum, and if they know of any local clubs/competitions/etc?

Disclaimer: I'm aware that there are ca. 15m discussions on modifying Buffalo boilers, but I'm not quite finding the answer to my problem. So here it goes... I recently purchased a Buffalo GL349 (https://www.nisbets.co.uk/buffalo-manua ... iler/gl349), only to find out - while brewing - that it...