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I’ve used both the WL and WY Kölsch yeasts - I preferred the WL one and have used it a few times on numerous styles. I thought it was cleaner than the WY one, but still subtly fruity.

This is the Kölsch I made. Tasted close to a commercial example I bought, so it’s broadly to style.

From my notes when I did a Kölsch... darker at 4.4EBC. Mix it 50/50 with normal Pilsner malt. Kölsch malt gives a slight biscuit character due to darker colour.

The mash tun with the heating element is similar to my old ‘jam preserve’ mash tun. The way I used it was to get the strike water to the right temperature, switch off the element, then stir in the grain. That way there are no hot-spots or scorching. It worked great. I would be very comfortable...

Thank you for the responses so far. I’ve found a couple of possibilities that are heavily discounted to fit well within my budget and are 30L vessels. This one has a electric element, and is double-skinned (better insulated, less heat loss)...

I mostly do 20-25L batches. Boil sizes up to around 30-35L. BIAB is still AG brewing, I accept that. I just prefer the 3-vessel way. I should have mentioned I’m in the UK - thought the budget in GBP would have given it away Amazon in the US seems to have more choice for SS brewstuff than the...

Anyone got links to some possible candidates for a mash tun conversion?

I know BIAB is AG, it’s just not for me. I could see the ‘bag’ possibly working by mashing and sparging as usual, then running off into another vessel. So just using the bag to quickly and easily remove the grains at the end. Not sure if the bag itself would hinder lautering.

As suggested above, Vic Secret is a great hop and should make a great NEIPA alone. Amarillo is an obvious choice imo, and a great fruity hop. First Gold will work well, lots of marmalade flavours. Bramling Cross in smaller quantities could work to offset the sweetness of NEIPAs, and give...

I actually like the AG process, so BIAB doesn’t do it for me. I’ve done it before, and have no problems with the process. It’s just personal preference. On the face of it, it does appear the best option given my circumstances if all I wanted to do is simply make beer and I had no interest in...

Do you have temperature control? A beer that big will self generate a fair bit of heat, so it will easy free-rise to 24C from 19C pitching.

My old mash tun is unrepairable, so I’m in the market for a new one. I’ve used my boil kettle to mash the last few times, but it doesn’t hold temperature good enough and it also means the boil is delayed while I clean out the mash tun to use as a boil kettle. This is my boil kettle, plus the...

Nice choice - I like Target for bittering. BX goes with anything more floral to give balance. Theakstons use a mix of Fuggles, Goldings, Bramling Cross nd potentiality two others if you believe their ‘5 hops’ claim for their Best Bitter.

The exact same way I do it. I’d like a sparge arm at some stage, but not in a hurry as the collinder method works fine. I do have a HLT though.

The hop slurry method is one I’ve read about and have been meaning to try. Next time I do an IPA I’ll try it. I know that the thinking now is that the majority of the dry hopping aroma is obtained in the first 24 hours - I’m going 3-5 days. Regarding hop aroma/flavour in English bitters, I...

A hopback is not unheard of in traditional UK breweries - Timothy Taylor do this, and I’m sure I’ve heard of others doing this. By passing the wort through the hops, then immediately chilling it you ‘should’ have the best chance of locking in that aroma before its boiled off. I don’t think...

Thanks for that info on utilisation - very surprised he gets those numbers. Mind, traditional UK brewing processes are quite different to US ones. Our ‘hop stand’ is literally that - turn the heat off and let the hops stew in the wort for a set time (30 minutes in our case) then start casting to FV.

The above is Brewdog’s Atlantic IPA recipe. Have a look at the hops and grainbill - not dissimilar to yours in some ways.

I don’t think you’ll get anywhere near 15% utilisation of whirlpool hops. We work on the basis of 7% utilisation on our hop-stand process at flameout (or steam-off in our case). On my homebrew kit I assume 3-5%

I don’t keg, because I don’t have any kegs (yet). However, I do crash my beer down below 5C after a week rather than leaving it at room temperature. I think it stays fresher that way, plus it clears up nicely ready for bottling (with some help from brausol).