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PID controller and SSR are the modern way to do it. There's threads on this approach.

I certainly recommend dry hopping kits, it adds a lot of fresh flavour you'll be missing otherwise. Which hop to use is largely a matter of taste though. Apart from a few high-alpha low-oil hops, most will be suitable. The two you've suggested are dramatically different in flavour! Goldings is...

Bumping this to add another testimonial for the Malt Miller. Ordered on Wednesday last, delivered next day, and a small mistake on the order was corrected with a replacement sent out next working day, first class. Can't ask for better than that, and now I'll be able to brew my bohemian pilsner...

The new tesco kettle as described in the last few posts is similar, and if anything easier to convert. I did it for my BIAB boiler this weekend. I bought two and only put one in when I realised I couldn't get enough power for two out to the garage, so I might do a photo series on the other. In...

That's not a problem IMO. We're aiming to clone this very roughly; http://www.fullersfinealeclub.net/Brewe ... eserve-no3 Which is a fantastic beer. We've all made old ales, roughly 1090 OG / 1025 FG. Thanks for the advice, if I can't recruit more people I think we'll probably take the wood...

Me and a couple of mates have brewed batches of strong old ale with the intention of combining and wood ageing them in an ex-whisky barrel. However given that the standard size for these is 40 gallons, we're currently short of enough to fill one up, so my question is twofold; Are there going to...

I built a PID controller box for sous vide cooking, although it's currently controlling the fermentation temperature of my beer. I just built it to have a mains plug so I can plug a water bath into it for sous vide, aquarium heater for fermentation, HLT etc. The one I purchased has a k-type...

If this is extract, you can calculate the OG based on how much you put in. 3kg in 3 gallons will have been 1.066 OG.

What are the small dextrose additions late in the boil about?

You probably shouldn't be using BKE or anything else with malt extract in it, those Belgian styles are supposed to be brewed with sugar, even the professionals use it. Add loads more malt and it's going to end up too sweet and with too much body, closer to a barley wine.

There should be enough nutrients in the malt extract already. If you're worried about the colour from beer kit enhancer, have you tried using extra light dry malt extract instead? Even a kilo of that should add very little colour.

Make your own, it's easy enough. Essentially all you need to do is dissolve sugar in water and add a tiny bit of acid (cream of tartar, lemon juice or vinegar), and boil it for a while. If you want to add colour you'll need to take it to quite a high temperature which will drive off almost all...