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My brew space

My question to all you brewers out there is why is it so difficult to condition my Stouts & Porters. I batch prime them in exactly the way as my other beers (bitters, special bitters, old ales, braggots, barley wines, IPA's, Belgium triples etc) Year after year my Stouts and Porters fail to...

Wow. Didn't know that. I'll have to think about it because the freezer is used for food storage as well as making my ice to cool the wort. Thanks for the knowledge everyone.

Thanks for the suggestions. I'm looking up Inkbird because this is the first time I've heard of such a piece of kit. Does it control the chest freezer temperature or actually act like a mini refrigeration unit in itself? Seems it works between -50C and +99C which is a massive range. Can't see...

I have got a large chest freezer in the garage brewery but don't know if it can be set at say 8-10C. Think all its settings are too cold. Or are you thinking about using it as a bomb shelter for beer when switched off?

Yeah I've been thinking I need a fridge but the numbers of bottles are too large so I'd need several big fridges and that wouldn't be good for the climate either. Digging a Swedish type cellar in the garden would be good. It's always cooler underground and in the winter warmer. Dreaming!

Yes you are correct. My highest is a Barley Wine 11.7% ABV and my lowest an IPA 4.8% ABV. My brewery average over 7 years is 6.3% ABV. It is mostly the stronger brews that I keep and mature long term but I believe it is possible with good technique and hygiene to keep even the weaker beers for a...

Thank you for your reply. I've only had one exploding (fingers crossed I'm not speaking too soon) bottle in 7 years but it was one too many. Makes such a mess. The glass goes everywhere. The beer gets into every nook and cranny. Maybe I will move them all to the garage floor (concrete) cover...

Yes I'm thinking along the same lines. Maybe I should move them all to the garage floor (concrete) cover with wet towels, cover this with a tarpaulin, and if any explode it will be contained.

I thought I had replied Hoppyscotty but maybe I didn't manage to send. Thanks for your thoughts anyway.

Like many other members I have a large number of maturing beer bottles in my garage. Approx 400. At the moment they are covered with wet tea towels to try to keep them reasonably cool. I have also set up a couple of house fans to help with the process of latent heat of evaporation. Next week I...

I'm not sure if it correct to reply to my own post but I have researched and consulted with several enzyme biochemistry specialists and would like to share the information I have learned. Conclusions: - Rinsing, drying and metabisulphite will never remove the tiny traces of amyloglucosidease...

I have a brewing anomaly which has started to occur since using a pkt of Pilsner dry enzyme. My FG's are much lower than I previously achieved with the same recipe and yeast. I think this dry enzyme has contaminated one or more of my FV's. Just racked and fined my Landlord and measured the FG. I...

Does anyone know what happens if whole malted barley is mashed instead of crushed? Does it work at all? Can it work if the mash is longer? Any suggestions would be appreciated.

I have made the error of ordering whole grain instead of crushed PMB. Will it still mash? Do I have to crush it first? Is there a method which will still mash the starches to fermentable sugars?

How do I add photo of my brew space from my gallery.