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I wouldn't worry about it.

There's a great recipe for Jarl by the Fyne Ales brewery in Scotland (won gold.medal for golden ales in last year's gbbf) on another homebrew site, but it's on the one we're not allowed to post links to. It uses cascade and citra and a very simple grain bill. Comes out beautiful and very fruity...

Just reread your post. If you chill the wort for 48h before transferring it to a second fv for priming /bottling then much of the yeast in suspension will fall out. Also make.sure you're not pouring then yeast from the bottle into your glass. Are your beers clear?

This is often discussed. Taking it off the trub reduces the risk of infection from the krausen ring, but exposes you to infection risk from the transfer. There is no right or wrong. I transfer to secondary but only because I get so much break material in the FV, I need to transfer after a few...

I have a Festival Pride of London Porter kit for sale which I bought just before Christmas. Fantastic beer kit, but I make AG beer now. Cost me £25 new, I'm looking for £12, buyer collects. Can be collected from Leeds city centre around 6pm or Skipton area on evenings and weekends. PM me...

My process is: Ferment in FV for 2-3 weeks, whatever is convenient for me and the FG drops within range. Cool the brew in the FV (I leave it in my garage for a few days). This allows some of the flotsam to drop to the bottom of the FV so it never gets into your bottles. Rack to another FV...

This is normal, all your beers will be like this. The pH drops because of the malts and a pH of 5 is in the perfect range for mashing. Some people have to add acid or acid malts to get it down if they live in certain areas.

That how to really explained everything I needed to know (as I recall) with pictures and common downfalls. It must have been good as I didn't know much but my first beer was a great success!

There was a fantastic How To for brew in a bag when I started by a guy called Calumscott, I can't find it any more. If you google brewing your first BIAB beer followed by his name you might find the thread I was talking about. It must still be on here somewhere.

Time is the only thing that will fix this. Just leave it somewhere cold for a couple of weeks and it will solidify on the bottom of the bottle. Next time you do a brew, leave it somewhere cold for a few days / week after it's finished fermenting (in the FV) and much of this will drop out then...

When the beer is clear I would add more sugar before bottling (in a different bucket as there will be sediment in the current one now). I seem to recall getting 100g with the festival kit which is quite a lot for a 23l brew. I'd add 80-100g of sugar when you're ready to bottle and take it from...

There should be very little time between adding the priming sugar and bottling. When I brewed this beer it was very clear, I fermented for three weeks and then transferred the beer into a second bucket to add the sugar. Some people add the sugar to each of the bottles before filling them...

I nearly ordered £50 of ingredients just so I could make this brew. Then I realised I already had some grain left and should really think of something to do with that first....:cheers:

Well, good news; this weekend's brew is down to 1.014 already from 1.038 3 days ago. So I shouldn't need to increase temp from 18 degrees.

Good to know. I assume you don't bother if there isn't a noticeable krausen ring? This is the exception rather than the rule, right?

Don't all beers that ferment vigorously leave a ring around the FV; should I be racking to a seperate vessel every time? I thought it was stuff that would otherwise just be floating on the beer and hence is fine.

I think additional oxidisation at this point would be a bad thing and I doubt much can go wrong with leaving it on the trub for another week or two. I think you only start to get off flavours if the beer has been on the trub for over a month. I’ve also read somewhere that the trub has...

I want to do a brew over Easter, but I've only just put one in the brewing fridge. Two weeks should be enough to finish fermenting (otherwise I’ll touch the temperature up a tad to ensure that it is) so that should free up the fridge for my next batch. Would there be anything wrong with...

How big is the batch? That's quite a lot of malt for 23l isn't it? what ABV are you hoping for?

Just did another post that dropped the text after apostrophes and bullet points. Probs best to not use punctuation or symbols for a while!