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Just a gentle bump, in case anyone can help with these two questions.

👍🏾 I got these from Toolstation.

I recently bought 2kg of caustic for £12.97 from craftovator.co.uk

Having read the recent post by @Hazelwood Brewery about his deep clean, I have had a go at cleaning my grain basket & hop spider. Both were discoloured with an accumulation of hop & grain debris. I give them a good clean after each brew but they have gradually got worse. Lots of gunk came out...

Thanks both.

My Punk IPA recipe calls for some whirlpool hop additions. What temperature should I reduce the wort to after the boil to add these hops?

Thanks NB. Probably good advice. A bit of a goldfish moment as well. In the “Similar threads” below, I seem to have asked the exact same question last May. 😖😳😂

It’s a bit of a monster. 16kg of malt (as well as the Carafa) to brew 20 litres. I have to do two separate mashes to fit it in my equipment. Target OG is 1.130 - 1.134, though I don’t think I’ll achieve that.

I’m brewing a Paradigm Shift from James Morton’s “Brew” book. I’m confused though with how I use the Carafa Special III. It says I need to cold steep 1.5 kg of Carafa in 3 litres of water 24 hours before BrewDay. The notes say “This extracts darkness but no bitterness” The recipe then says...

Not that it really matters much but my pin on the map is about two miles away from my location. Correct postcode is B62 8SS.

Sorted. Pump was working but there was an airlock. Once that was blown through, I have a nice whirlpool. 😎 Thanks Agent G! Isn’t this forum wonderful?

I’ve fitted another outlet to my Cygnet boiler. On the inside I’ve fitted a 90 degree elbow, facing sideways (so horizontal). The plan was that I could create a whirlpool by connecting a hose from the new fitting to the pump outlet and another hose from the original tap to the pump input. I...

The only thermometer in our house is on my Cygnet. I was interested in the temperature on Monday, so I sat it on the table on the patio, under an umbrella. My main problem is trying to keep my bottled beers cool. I’ve got about 200 on the garage floor. I’ve just covered them with towels and...

Bump !

** I meant “4 weeks” in the final paragraphs **

I’ve a similar question. Brew 65 and my first lager, a Dortmunder Export from a Greg Hughes recipe. Primary fermentation has finished after about two weeks at 12 Celsius. Recipe calls for “4 weeks conditioning at 3 degrees”. So, do I leave it in the fermenting vessel, drop the temperature and...

Sorry. Ignore that.

What was yesterday’s answer?

This is the firm I use, based in N Wales. https://www.dvcontainers.co.uk/ The last ones I bought were previously used for mango chutney but had been well cleaned.

Thanks @Agentgonzo. That makes more sense. I plan to split the 16kg grain bill and do two separate mashes.