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I've recently been using Irish Moss. I wish I used it right from the start! Most of my recent batches have been pretty clear after a few weeks. I'm also experimenting /learning about protein rests to help too..

Conditioned in the FV around at least the 70c mark, with the aid of a heating belt for a day or two, and then 2nd week racked to secondary a little cooler (but nowhere near lagering). Used finings the night before bottling too.

Will give it another week or so and will try another bottle....

Blobby bottle problem .....

I bottled a Marzen style lagerbier 10 days ago, and when I checked it, there are white blobby bits around the neck. They look almost like tiny bits of wadded paper. Oh no! I thought, infection! SO I opened one. It didn't gush (maybe foamed just a little), and didn't taste particularly bad, but it wa...

Sorry, should have said. I'm pretty basic on the equipment front; no real way to cold-store or chill unless I rack to a 2-3 secondarys that are small enough to fit in my fridge (not really an option..) I've tried Gelatin, but circumstances prevailed and it was in the mix for a day or so longer than ...

Clear Beer ....

So, come on, give up your secrets .... How do you brew clear beer? I know it's potentially just aesthetic, but I'd like to brew something that's as clear as can be. What's the best way: Irish Moss, Finings, Gelatin ... ? Tell all - reveal this mystery of the dark (or should that be light?) arts .......

I don't really use a calculator. I've dabbled with Beer Engine a bit, but I'm more of a 'seat of pants' brewer. For instance, I'll have an idea of how something will turn out, but the overall taste and ABV is always an unknown factor until the beer is ready. I've thought about mashing and boiling tw...

Thanks for all that. PP: my ABV's vary, but on average are between 5.6% - 7.2%. Each grain bill is different (ny last Porter was almost 6.5kgs), but the water levels are pretty close to those described in the OP. I often top up with a litre or so of water in the FV to get to 15 litres, so think I sh...

SIAB ... !

I've now 'gone beyond' BIAB into SIAB ... Strain In A Bag. Normal procedure for me now is to mash in a 24l picnic cooler with no bag (normally about 12l water against 4-6kgs grain). Once my 60 -90 mins are up, I have a 15l bucket which I've drilled a hole in the side at the bottom, with a rubber gro...

Thughes, it was an extract brew, and I think essentially it was probably too 'concentrated'. Bob,I'm not basing my 'rules' on one brew, but was just curious. I normally brew in 15 litre batches and these days prime with 75-80g of brewing sugar boiled in 250ml water. This is a reasonable carbonation,...

Carbonation in stronger ales ...

I'm currently mashing a very rich, very hoppy wheat-ish porter, which is likely to be in the 7%+ ABV mark. When priming bottles for higher alcohol beers, do you need to use more sugar or not? (reason I ask is that the last porter I made which was close to 7% was quite flat out of the bottle. Not unp...

Well, I have food grade buckets with lids, or the picnic cool box I use to mash in the first place. Both are sealable. What I'm going to do this time is mash in the insulated cooler without bag, and the use the bag as a strainer/filter when I transfer the mash to the pot/bucket. I'll also use anothe...

Blonde/Pale Ale suggestions:

So, I'm planning to brew the following at the weekend. Any tips, suggestions or advice most appreciated:- 15 litre mini BIAB. 3kg pilsner 500g wheat 400g Vienna 500g Golden Promise Single mash at 65-68 degrees for 1 hour, and then a 60 min boil with following schedule: Northern Brewer - 30g for 60mi...

Cool, thanks. I'll hava jig around when I can and then come back and post what I think would be the grain version. Have been at a beer festival for the last two days mind, so need a bit of recovery time .... !

Ok, based on a 20 litre batch it was as follows:- 6 litres water: 49g Dark Crystal malt 110g Carafa 3 malt 110g Chocolate malt 356g lager malt All steeped at 155 degrees for 30 mins. Strained & removed malt 'teab-bag', and then topped up to 8 litres for boil: 4kgs wheat extract 45g Williamatte for 6...

Converting extract to BIAB

..or in my case Mini BIAB... So, one of the best beers I've brewed this year was an extract Weizenbock. I did a pre-boil tea for half an hour with malts, and then a 10 litre boil using extract. This was topped up with water in the FV to make 20 litres. I'll dig out the recipe, but is there a formula...

Well, I brewed up last night, and it's now bubbling away in the FV. The real test will be in a few weeks when I taste it....

Cheers all.

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