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I have just made a Belgian saison using Lallemand’s Belle Saison yeast. I fermented at 28C rising to 31C. I am now bottling. Is it going to be OK with the bottle fermentation happening at about 20C do you think? Do I need to give it more than my standard week before putting the bottles in a...

I will shortly be brewing a Czech style lager. I have full temperature control so I was going to ferment at around 12C for a couple of weeks, then raise the temperature for a diacetyl rest for a couple of days, and then cold crash/lager at 1-2C for a while in the FV before bottling. Is that the...

I have just brewed a hoppy golden ale which requires dry hopping. At the moment, my fermentation schedule is 7 days @ 18C, then increasing the temp one degree C per day over 3 days, then cold crashing for 2-3 days. Total 13 days. I understand that you should not keep the hops in the beer for...

My hop spider keeps getting clogged up and there is little throughput of wort to get to the hops. As a result I am looking at other options. I have bought a few 100% cotton bags with drawstrings. The holes do look a bit large and some hop matter will probably get out, but I will give them a...

I am new to using CO2 in beer making. I have used my snub nose for the first time with a golden ale, but because my CO2 had not arrived in time, the fermentation was done at ambient pressure. Fermentation has now finished and I want to force carb and cold crash. As an ale, what should I set the...

I am brewing a golden ale today and will be using my Snub Nose Gen 3 fermenter for the first time. I am not using bottled CO2, but want to force carb in it. I have put a 10psi PRV in place as recommended by B2B. I have read that the first couple of days should not be done under pressure in...

Does anybody know whether it is possible to serve hefeweizen cask conditioned using a hand pump?

I am looking to improve my fermentation process. My set up currently is a Brewster Beacon 40, a plastic FV with a tap at the bottom, and a standard Ferminator. I currently transfer to bottles, but kegging is an option in the future. I want to get a better FV. So, on my checklist is: Fits...

I am looking to improve my fermentation process. My set up currently is a Brewster Beacon 40, a plastic FV with a tap at the bottom, and a standard Ferminator. I currently transfer to bottles, but kegging is an option in the future. I want to get a better FV. So, on my checklist is: Fits...

I have just started the mash in a Brewster Beacon 40. The circulation pump is working and the flow looks reasonable. However, the level of the liquid is not getting above the grain. Usually, I have to reduce the flow of the liquid to stop too much coming through, but it is on full flow now and...

Have a look at this short video about how a brewery is using algae to convert CO2 into oxygen - The brewery using algae to fight climate change

I have made a Belgian Witbier for the first time. In fact, I am not sure I have even drunk one before. So, my question is …. Should I agitate the sediment in the bottle and pour it all in the glass like with a hefeweizen, or should I pour it slowly in order to keep it in the bottle?

Woke up to this mess with my witbier using the Lallemand Munich Classic Yeast. Do I need a bigger glass at the end of the tube?

I am currently fermenting an American Pale Ale and will be dry hopping with hop pellets in teabags. The recipe says to wait until it gets below 1.020 and then to dry hop for 3 days. I have no special equipment for this, so I am going to have to lift the lid to drop the hops in, and I realise...

I am making a mild and only realised too late that I had forgotten to lift the grain basket before starting the sparge. As a result, the majority of the sparge water was only running through the top part of the grain before hitting the wort! I was only able to sparge effectively for the last 5...

All my ordered kits so far have included hop pellets. My latest kit had vacuum packed fresh hops. Do you just throw them in as they come out of the pack, or do you break them up a bit to expose more parts of the hop?

I am looking to use SafAle F-2 yeast for secondary fermentation in bottles for a Leffe clone. Do you use the whole pack for a 23L brew? It just seems a lot to me.

I have done about 12 batches in my all-in-one now and usually have a taste of the wort before it goes into the FV. Up until now, everything has tasted pretty good. However, yesterday’s brew was a Leffe clone which all went well, but it tasted very sharp/sour. I did add some crushed coriander...

Don’t forget to bring all your beer inside this evening. I am in the south east, and they are forecasting it to be -8C, which is surely going to be cold enough to freeze our beers.

I guess I was more tired than I thought yesterday! I ended up putting my priming sugar into my new hefeweizen brew just after transferring into my FV! For information, this is a 23L batch, the OG was 1.053 and the yeast is the very active CML Gretel (single sachet). The amount of cane sugar put...