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I use one out of necessity (no co2 suppliers near me). I Turn it upside down because the dip tube goes right to the bottom.

I use a 15L kettle from Wilko for about 8-9 litres bottled if that’s any help to your calculations.

Milk stout please!

No activity for two weeks then green mould started to grow on top. I know the pouch had just gone out of date but I am surprised that nothing survived in it!

My first ever all grain batch last year. Damn tasty as well.

Brew day went well (should read brew couple of hours really). Left out overnight covered to cool down as I have no means of chilling currently.

I Biab. You should be able to get 75% efficiency without to much trouble without a sparge.

I started to read the Milk the Funk wiki a few months ago and decided to give the whole solera thing a go. My previous experience of mixed cultures is limited to a couple of really nice batches of beer using WLP 670 American farmhouse blend (sacch and Brett, no bugs). I obtained a pouch of the...

I’ve not used NS but I find that with most hops I use 50% Mosaic compared to the other hops otherwise it just tastes of mosaic (unless that’s what you’re going for!)

Seconded on the gelatine. Normally works for me if it won’t drop clear by itself

I’m planning on doing this soon. I’ve got a fermenter king jr but find it difficult to clean as you can’t use hot water! Not sure whether to go steel or floating dip tube.

I think people don’t generally post a recipe because it all depends on the hop and malts used and also on the intention of the recipe because generally you don’t make these beers to be your show winner. As a general rule if you want to use it to try a new malt you might do a hop you know well at...

Can’t go wrong with mosaic

The American brewing podcasts always talk about not using regular garden hoses due to leaching stuff into the beer. Certainly sounds plausible

I wouldn’t worry personally as long as you can keep it dry. Brulosophy did some experiments I think that came back as insignificant.

I go for 3 days before bottling day, that way if I don’t manage to bottle on the planned day I have plenty of time to bottle during the next week without worrying about any potential off flavours from to long a dry hop (if such a thing is actually a real concern which I’m not convinced of)

I love challenger for bittering. I’d do 25 ibu of challenger at the start of the boil with 10 ibu of fuggles or citra at 10 minutes for a super simple pale ale using all MO for the grist. Go fuggles for more of an English bitter/pale ale and citra for more of an American pale ale flavour...

It was crushed by GEB and was a bag of pale malt that I had already brewed with so I don’t believe the crush is relevant in this case. I have ordered some fine crush from malt Miller so will see how that goes

That’s about the amount of sediment I normally get

Supposedly it’s the table sugar (rather than pure dextrose). I know there is somebody on here that can’t use regular sugar at all. I think I’m probably more sensitive than most but I do find it ages out fairly quickly.