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Yes please, Gen 2 for me... I've started experimenting with closed transfer, using an SS brew bucket - not having much luck at the moment so would love to see what difference a Fermentasaurus would make, and then write a review comparing the two!

I picked this one up from AHB recently - specially designed for brewers and not crazily expensive (although obviously more than the cheap **** from Amazon) https://www.angelhomebrew.co.uk/en/all-test-products/412-beverage-doctor-pen-style-digital-ph-meter.html

Perfect, thanks Mick! Looks like I didn't need to worry about the amount of hops if Brooklyn use that much.... I'll pinch 10g of each from hopstand and dry hop and add it at 0 min :beer1:

Planning a Sorachi Saison myself and it seems I'm on the right lines with my recipe - only thing I'm not sure of is the amount of hops. I have a 100g pack and was planning on using the lot, although mostly later in the boil (and dry hopping) so it's not overly bitter - here are my vital...

I want to whirlpool and do a hop stand at around 80C, so will involve a bit of swapping around but I guess that's what it'll take! I am using a pump and it is very prone to clogging, even with a 12" bazooka filter so any significant amount of hops in the boil causes me problems. I'm thinking of...

I have a 30l robobrew, which I use with an immersion chiller and sometimes a hop spider, but I recently bought an aeration / whirlpool paddle without really thinking how I was going to fit everything in during the boil! Even assuming I don't use the spider, if I have the IC in for the last 15...

I'm in!

Count me in!

Two good suggestions there! I was thinking Stokes Smokes 'em but now I might have to choose...

I was gearing up for a smoked porter this week - it was originally going to be called Smoke Stack, but after that innings I'm going to have to work Stokes into the title... Obviously not the only person with the same idea!

Presumably you should cover the slurry if you're going to leave in an airing cupboard overnight? Also, once it's dried and in a jar, does it need to be kept in a fridge or would a shelf in a normal cupboard (i.e. Not the airing cupboard) be fine?

Happy to review as well!

Glad to hear it works! I suppose trial and error is the best way to fine tune the details though...

I have tried a couple of kits but they just tasted a bit stale to me - plus I like to experiment so I don't really want to be stuck with a recipe I have no control over! This is why I thought this method will work as I don't need to worry about boiling up huge volumes. In any case, I've got my...

That's my next problem! It's finally getting a bit warmer so I don't have the option of leaving outside to condition any more (I have a balcony I've been leaving it out on while it's been colder)... a nice problem to have though

I did try that but the wort was really thick and prone to boiling over - this way I can keep better control over both of the different pots, especially as the grains wouldn't need a proper mash for me to have to look after the temperature constantly - as I understand it, the specialty grains...

That's actually what I did last time, but I was under the impression you want to have the no chill container completely empty of air if you're going to leave it 12 hours or so - the idea with the way I was thinking of is to be able to make sure there are absolutely no nasties in there before I...

Perfect! I did ty the frozen bottle route (although I used tupperware boxes to chill 2 l "bricks" and dropped them in, but it bought it down to about 40C, and as I have a stainless steel fermenter, it then took about 12 hours before it was actually cool enough to pitch! No chill seems like the...

Hello all, I've been watching the forum for a couple of months now and have seen some great advice, so thought I would pop my head up and say hello. I caught the home brew bug in a big way at New Year, and have tried a few different things - all grain one gallon batches, kit brews, extract and...