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I found Amarillo on it's own was a bit earthy - but I might have over bittered which probably didn't help - I keep hearing it works well mixed with Cascade so I think I'm going to mix it next time (it was with 100% Maris Otter)

I keep hearing Amarillo - but I've not tried it myself yet

I find first week or two can be a bit early with some beers (esp. when they look that one you poured) - they can still change a lot yet some can be well carbed and very drinkable in a few days - others can be 3 or 4 weeks to get a head and taste gets even better over the next month to resist...

I think that was the problem - I single hopped the Amarillo and it came out a little to earthy - coupled with the heavy bittering I used it wasn't a great beer - drinkable but not enjoyable - someone else mentioned I should have used Cascade with it I'm winding the bittering back a bit on all...

this is something I've still not worked out - I've got the strike part of the mash understood fine - but then I'm doing two batch sparges at 77C (which takes it to <70C grain temp at that point) but I don't know why I'm using 77C but that's the number I keep reading: 1. what temp should grain...

I use 200g torrified for head retention (although I'm sure there is something better I could be doing) I've an S-04 yeast cake I keep re-using - on 4th use now and still fine (if you want to keep costs down) with Maris I've found it a bit malty for doing single hops - so I've started...

I suspect this is going to end up a legendary brew - but not for sessions you can always do another brew for the recipe

first I recommend you brew with it and see what it tastes like - I was sweating on my first tap water brews (we are 8+ Ph) - was expecting a disaster and frankly there was no real off taste - the porter I did came out fantastic but I take the Ph down now - I've a bottle of lactic acid, a...

also I think you have to go quite far to infect beer - if you keep things reasonably clean and don't do anything daft most of the infections I've seen some fruit for secondary or something else was added or the person knows they did something quirky - it takes a powerful force to work against a...

completely normal - sometimes it goes right up the blow off pipe and you get an inch of yeast in your blow off container it's important to keep temps in range at this stage I find (I go for about 17C for first 3 days) - getting it too warm is one of the only brewing issues I've had, also keep...

I've heard people say keeping on primary trub (and no secondary) actually helps with any off flavours as there is more yeast working it

I use an electric boiler and I'm thinking of getting a hop filter to put the hops in to make it easier to clean https://www.kegkingdom.co.uk/collections/filters/products/hop-spider-35-x-15-cm Right now the hops move around a lot in the boil and I'm guessing they won't so much with a fine...

I have an old fridge that is big enough to fit a carboy - on it's lowest setting it keeps it about 17C - so I don't need any thermometers etc. For the first 3 to 7 days I ferment in there with a blow off pipe - it's made a big difference to the beer - after that I move the carboy to room temp...

mux11 - what I know so far (and I'm new to this too): - the boil is usually 60 to 90 mins (I've read some grain like Pils needs longer to boil off) - those first hops are the bittering ones and get more bitter at 90 than 60 - you can use cheap hop varieties for the bittering as you just want...

I find using Maris gives quite a lot of malt flavour - so if I'm looking for a clearer lighter cleaner taste I sub some or all of it out for Pils - you're also using a lot of speciality grain there On the hops - aside from the dry ones you've not got a lot going in at the end of the boil if...

maybe just top up with some soda when you pour it - in the UK we have 'lager tops' which is 4/5s lager and the barman squirts some lemonade in

in a couple more brews you'll have binned-off most of that process like secondary, overworrying about temps etc. and got it really slick :) - the only part I found that really matters is mash temp, yeast temp for first 72H and keeping everything super clean after primary it's hard to wait 3...

it's quite close to one I make every 3rd brew - I use most of same ingredients at some point or other - but I don't use the carapils/crystal etc. any more as I don't like the sweetness - plus I add a bit more bittering the best one I did (which used US-05 too interestingly) was mashed for 60 at...

I've got 3 yeast cakes on the go - a light (US-05), a dark (1187 Ringwood) and an ale (S-04) The S-04 has given me a bit of trouble since the start so I might swap that out - the US-05 I'm thinking of swapping with Mangrove Jack's M44 next brew Anyway - here is the question - I've used all...

I really don't like the sweetness - I only use Maris or Maris with some Pils if it's a light beer - every third brew some non-sweet dark grain to make a black IPA or unsweet Porter - I'm currently trying Munich, Vienna or Rye at around 10%