Search results

I've been pretty much drinking nothing but my brews now for 3 months now I like the odd pub pint - if it's a really good pub (Smithfield Tavern Manchester) - but there are still few pubs that have *really* good beer on - more often than not it's mediocre even if it's a decent brewery - and...

isn't 138F too low to mash? do you know if it converted?

maybe give it a little a shake a couple of times over the day to get some oxygen in to it too

main risk at this point is oxidisation I think - if you're syphoning out you want to be making sure it's gentle and not causing any bubbles or anything also I find that using the boiled sugar method gives me the best carbonation - for 23l I'll boil up around 150g of sugar in a cup of water and...

I keep all my beer at room temp after it's been in the ferment fridge for first week

on light beers I get my Ph to 5.2 but don't bother with anything else as there are no off flavours from the local water - to be honest messing around with the water just adds to hassle on brew days and cost - I'm sure it has some advantages but it's not for me

I recently used Amarillo (100G late in boil) with 50G Pilgrim to bitter at 60 (for a 23L) it was good but very earthy - it really needed something else

they eat any rotten stuff - I don't even bother telling them off any more - sometimes they'll walk past a dead pigeon for a week before having a lick my worry is when other dogs come to house - there are hops on the compost which our dogs leave alone - but I hear they can be quite toxic I...

if I remember correctly (not read back) the same problem happened when using commercial crushed - my first thought is check the strike temps are correct

I'm a complete novice but if you're so far off on numbers - maybe check the temps with something else or check the calibration on that thermo (ice / boil)

what are you measuring temps with? have you double checked the temp using another device?

those alchopops are all diluted vodka etc. I understand - tbh you're better off learning some basic fresh cocktails with spirit, fruit juice, ice etc. and getting a shaker

our dogs just eat it straight off the top of the compost heap

I stir the bottling bucket with disolved primer (trying not to cause too much oxidisation), leave for 5 mins with lid on, then stir again gently The big mistake I made in the beginning (which was cause of a lot of issues like sweetness, haziness etc.) was the fermentation temp in first few days...

I did this, it worked fine, they were leaf hops so it was a bit of a pain (I made a paper funnel in the end) - the only problem was it was harder to re-use the yeast - but after straining it worked out okay I've gone off dry hop a bit - getting maximum hops was one of the reasons I got in to...

I don't see a prob in a 14+ year old having a super light session ale at home occasionally - rather that than doing it elsewhere with super strong cans or worse spirits

for me that's a good quantity - I see a lot of people putting 2X or 4X+ that in - and I can enjoy drinking that one in every 100 beers - but I'm really over that extreme Citra thing now and appreciate a mellower Citra/Cascade flavour you're doing there - I can sink a few of those in an evening...

it's worth keeping an eye on Ebay etc. for people selling complete setups who have given up or upgraded - the difference in price between new and used can 5X I really recommend using a quality cool/ice box for mashing - that was the best investment I made - you can cut corners on the HLT and...

I had one porter that took weeks to carb (and ended up finishing later batches off before I started drinking it) - but in the end it carbed fine

you can always just shake the fermenter a bit - I do that sometimes if it's not started by the next morning