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I was reading someone’s recipe the other day where they were hitting their figures on a 30 min mash , which I think they arrived at using the iodine test .I have heard folk say that they sometimes see a further rise in sg during mashing even after the iodine test points to the end point .I am...

Whats current practical advice for reducing oxygen at mashing.I know nothing about it ,always thought yeast was grateful for whatever oxygen the wort carried in .I do Neipas using biab,and use 1g/gal of ascorbic acid as my acidifier.

Before doing some extra dry hopping of some beer that was already conditioned I purged a keg recently by connecting it to my co2 bottle at 12psi and pulling the prv for a second or two twenty times.Hop aroma was tremendous , for about 3 days then pretty much disappeared.So ,the obvious culprit...

I am fermenting and serving from the same corny using a floating dip tube .When you get to the dregs does anyone just throw a fresh batch of wort in on top of all the trub and set off fermenting again ? Are there pitfalls ? I would have to fish my ispindel and dry hop bag out with a serilised...

I don’t currently do this but seems a lot of folk do and rate it .I don’t really want to get into fridges and inkbirds .Can I just put corny fermenter in a plastic bucket of water with an aquarium heater .Some have suggested that isn’t enough to suppress the heat generation in the active phase...

Thought I might try to use co2 from fermenting bucket to push starsan out of keg but no success.Plan b , see if I could just push air out ,so in effect I have put a corny in my airlock line. Still no result.I know the buckets wont allow much pressure build up but they do generate some.I wonder...

I thought that allowing the cooled wort to splash vigourously into the fermenter was a good thing providing oxygen for the yeast , but if oxygen is the enemy of hop aroma and you have used a fair amount of whirlpool hops wont they be compromised by it ?

I want to try splitting my dry hopping between putting most in during active ferment ( something like sg 1020) , and putting some 2/3 of the way up my corny and holding there with magnets before purging then transferring .Can anyone tell me what size magnets I need and if this seems a sensible...

Now realised I need to moved to closed transfer to keg to preserve hop aromas .Once I have bought a corny, do I need to add a slight pressure above the beer in my plastic fermenting bucket or is it ok to just pop the airlock off so it can empty without air locking ?

Been brewing off and on for 20 years, now aged 59.I currently do all grain recipes (IPAs) with some relatively basic kit but am now trying to raise my game and need advice in how to improve the post ferment handling .Really like hoppy beers so I need to rethink my strategy to exclude oxygen.I...