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I have used and abused my Ranco sensor in various bits of brew kit over the years and the sensor is now dead:-( There are plenty of places in the US that sell replacements but I can't wait that long and the shipping/duty is a pain - is there anywhere in the UK that sells them?? FB

SCB had a comp in January. We hope to organise some challenge brews through the year. There is a meeting soon - we have meetings in Edinburgh and the Lothians, east coast etc with occasional trips further afield. Have a look at the website http://scottishcraftbrewers.org/ There are other...

No, I wouldn't want all three on at the same time but I would want to monitor the mash temp during mash in, infusion and sparge. I'll get the stuff together and working on my HLT and Boiler initially. Can I use a USB modem to dump out logged temp data and other stuff?

Thanks Robbo...I'm starting to get the parts. Can a switch be used to change the monitoring between TCs I.e. HLT, MT or Kettle or can all the TCs output be checked by testing the ports at a higher rate? Once I have the hardware sorted we can look at it...Thanks.

I had this number written (umm doodled...) down - maybe from the Weyermann website?? 4.7ml in 25l adds 10EBC. I don't think this stuff have an extract value that is signicant. It's just cold extracted from carafa special grain as far as I know. Hope the above is useful if the source is long...

I've used crystal rye malt in a lot of beers (for over 10years) and it's pretty good at giving beers a biscuity flavour esp. Scottish Ales. It's pretty good in American amber and saisons too. Just gived the beer a bit of colour and another dimension.

Just a note re:lager malt. This is pretty close to standard US pale ale malt and us a useful and usually slightly cheaper substitute for the UK Pale Malts for American beers. Happy Brewing, F

Robbo, this is great. I thought about doing this but the coding would have been a major relearning effort. I plan to do something with my boiler, mashtun and HLT. Fantastic job...:D

Just finished a Sant Erwann from Brasserie De Bretagne. A nice 7% blonde ale brewed in Brittany with what is obviously a Belgian yeast...prob something like wlp550. F

Don't put more than 1%...honest...I put 0.5% in a 80/- and it gave a rough phenol edge that never disappeared....ever.... That was a medium peated malt and I know some Scottish Craft Brewers who sourced some Laphroaig malt...the beer was honestly undrinkable. Admittedly, northern isles brewers...

Caramunich isnt a munich malt it's a caramel malt I.e. it never was a munich malt. As has been discussed it's not as roasted as crystal malts. So substituting crystal malt rather than another caramel malt may give you a flavour profile you wouldnt want.

This smells like one of those BD self-promotion stunts...like complaining to various bodies about their own advertising to get free press...did anybody see the truck that took the beer away? ;-)

Happy New Year. Hope everyone has a good 2014 and may all your worts run clear**.2014 brewing starts today! F ** umm that's of course style dependent.

May have been the only Kumquat scene in a movie...lol

All the supermarkets should be stocking these little beauties for Xmas. Wash them, dice them, freeze them then add them to your wit bier boil instead if curacoa orange. IMO they are so much better than curacoa...not as bitter...and a bit cheaper. They are a good balance between sweet and...

Double chocolate stout is a sweet (milk) stout base so there are two ways of doing it depending how sweet you want the beer to be.

I have my suspicions about what these barley varieties are...I think they are either naked barleys (I.e. no husk) or bred to have a very thin husk. I think the chemical mentioned is found mainly in the husk or hull of the Barley grain. I can see how big brewers will like them: quicker to malt...

Sounds good you will get a treacley taste from the dark sugar as it's not like the Candy sugar but the yeast should cover this up a bit. I've seen reports that brown sugar can be used instead of Amber Candy. yeah dont use the roasted malts.

May want to darken the beer a bit more either using a darker crystal malt like special B (the darkest type) or going 50/50 on the white/ dark candy sugar mix. Keep an eye out for the fermentation temp...this belgian stuff can generate a lot of heat. If the temp is dropped to quickly the yeast...

GA (as usual) is right about elderberry wine - takes a couple of years to mature. If you blend it with a wine from a sweeter fruit like Bramble or Damson it can be drunk sooner.