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Hi all, Ive just wired up a few inkbird STC 1000 and the temp probes are woefully short for my needs. To buy longer ones will leave me waiting for a china delivery time or paying more than the actual bloody STC cost in the first place. I have a load of copper speaker cables knocking around...

Hello there! I have dithered for months and today decided to empty my brain onto a poorly laid out excel spread sheet…. I would really appreciate someone who knows what they’re doing to have a look at my wiring diagrams for a 2 element, (5.5kw + 3.5kw) electric brewing setup for a 1bbl system...

Hi. I have a strong desire to succeed in making a beer with a portion of the grist consisting of old baguettes. Essentially I work in the hotel business in France and we have a lot of wastage, so like any reasonable home brewer I have seen the potential in adding it to my grain bill. After a...

Hi there. Looking for some thoughts on this recipe. I've got a bag of mandarina hops and the elderflowers are just right on the trees over the road so naturally I thought the two might go well together in a brew. Here's my recipe for target FV of 23l Mash @65 for 60 mins Original Gravity...

A bit of a drastic title, but I'm having a bit of mare... I want to know if anyone bleaches their brewing gear? About 5 brews ago I had this odd film on top of one of my Stouts. It tasted right, so I just decided to rack from underneath...bottled it up, weird film was on the bottle neck line...

I went and bought 5KG of Rye malt. I have never drunk a Rye beer. I was feeling somewhat adventurous at the shop. I like Rye whisky so figured it was a good idea.... After some general interneting I see I shouldn't use too much and be careful of it in the mash. I'm a BIAB brewer so not too...

First time Oaker here. I'm planning on soaking 250g of oak chips in a fortified wine called banyuls (like a sweet port I guess) then adding them to a Saison. I just wanted to know if anyone could tell me if: 1. Two weeks enough for a soak, or should or leave them a month? 2. There is a general...

Normally, I brew lower abv beers, nothing over 1050 really, so one pack of yeast has always done the job for me. However, I decided to brew up a bigger Christmas spiced stout: OG - 1066 , Target FG - 1016, temp controlled @ 18 for 7days (now raised to 21). Bit of a kitchen sink brew so pitched...

Hello there! Expat Brit living in a winemaking village in the South of France here. Brewing for the last 2 years out neccesity at the start but now more obsession. Moved from 3 vessel to BIAB about 10 brews ago, for space conservation. Looking forward to soaking up all of this lovely knowledge...