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Wow. Thank you for that. 1) Not done anything to the water this time. I've got a thread on water and ours is mega hard. Maybe a stout style for the next beer to have a pole opposite just to see what the water here does in both styles. I have got campden powder though for the chlorines/ides. 2)...

Real newb at this. So be kind if I'm doing anything truly daft. Final choice for an all grain attempt is a really simple recipe, cream of three crops, to begin with so it doesn't use up tons of grain whilst I learn. The only bit of apparatus I own that can keep water under consistent...

That first 5lb lot made 12.4 oz when dried. Interesting how light they end up. So 1oz fresh = 6.45 oz dried which is above the 5:1 ratio so perhaps these were dried a bit too long/effectively. I've now bought some sealed Fuggles and East Kent Golding, so when I open them I'll be able to...

I would have done, however I've picked them all already. he ones on the right had only been dried for four days and not frozen. The left ones had been dried and frozen and were a bit greener. The rest in the field have gone over now, I'm not sure how nice they stay in a hop pillow. Thats what...

Mongrel beer 1 - Popped in 10g (0.4oz) of freshly picked and then dried mongrel hops yesterday, on day 17 of the brew. The ferment is calm but not quite cleared yet. I'll let these hops sit until day 21 then try to fit the whole demi into our fridge to cold crash if it doesn't look a bit clearer...

It was really interesting and thank you to all involved for the superb input. @RoyalGallion, will be interested to see what you think of the hops. The pics and story are on this thread.

Fetched and shared some fresh ones recently so will be glad of a second opinion.

We used to be given malt extract as children for cold prevention. It might still be available for that in chemists. Some extract might boost mouthfeel. Ours used to have cod liver oil in as well so I'm not sure that could help beer flavours but it might not hinder. Make sure the chemist doesn't...

Fursty Ferret labels just fall off in a ten min soak. In fact beer producers lose sales from us if their labels don't just fall off in soapy hot water. I don't intentionally ever buy their beer again.

Salt. It will set off the chocolate flavours. Maybe cinnamon and/or molasses too.

Makes perfect sense. It was a newb first beer, so bottled on the 10th day with no knowledge. Then only bottle primed when needed so the yeast was still hungry even though left in 2l bulk. Thank you both for the top tip. It can happen with hungry wines when I forget to feed them, so have to sugar...

Aside from a possible beginner anomaly... it is my first beer so I don't know what normal beer behaviour is yet. As a newb to beer but an old hand at country wines, I have not really dealt with deliberate bottle conditioning before, except for knowing about winemaking champagne methods. These...

We hadn't made much beer so only had to do it for 12 caps. I'm sure there are better ways but this beer was being a volcano as we'd late primed it (as in not put conditioning sugar in immediately). It worked ok. No idea why it did that as it's my first beer ever. It was from an ancient coopers...

Got a proper capping gadget so we glued the sugar lumps onto the lids first. Cap was on before the volcano could happen. First proper beer. Its very bitter and has an odd fruity twang to it. Probably funky too, but hubby and oldest son think it's great for a first go. Somehow it looks properly...

Our first batch (that got late primed), bubbled out like a volcano when the sugar went in, so this time we glued the sugar to the lids. The sugar lumps were cut in half lengthwise so not entirely accurate. When the lid crimper jogged it, the lump fell into the beer, so it worked pretty well...

I'm trying sooo hard to get this. I made a chart of each of our water profiles by copying a Ward lab results list and trying to get the same information off each set of water area lists.. I think I've done it right but not positive. I'll run it through a beer water site and see whose water...

Scrounged water supplies looking unlikely to be any better than ours... Sisters water chart says 275, ours 284, dads 320, best friend & mum 346 and best friends 378. Where we go on hols in Wales is just 19. Think we'll be catching rainwater at this rate. We luckily get enough of it in the UK...

He did say it was brewing barley. I haven't seen it yet. Going back to the water qualities. Got the bit between the teeth and compared all the family and friends water suppliers levels within scroungeable distance and ours isn't the highest.

I'm a twit. Iron is the μg/l measurement.

We'll start with getting one ordinary beer right first. However I do have endless patience for that sort of tinkering.