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Thanks a million for posting that. It looks fantastic. I'm going to transcribe it into Beersmith right now in case it gets lost again.

Very nice looking impy you've poured there. Did you post the recipe anywhere?

Not sure I fully understand your question. I have the third edition (blue/yellow/grey cover) and I would say that nearly all the recipes in it are for ales that are still brewed today and can be found in a pub on cask. Where sugar is required, it will be listed as white sugar, and where colour...

That's one of the really good ones. Did you use Fullers' yeast?

It's definitely worth getting if you're interested in brewing British styles. If nothing else you'll be surprised at: How few hops go into a bitter compared to what we homebrewers chuck in these days. How similar British bitter recipes are to each other. The last point perhaps hints at how...

Stella Artois used to be a really tasty beer up until roughly when Interbrew was founded and the flavour definitely fell off a cliff during the modern day ABInBev years. Wikipedia confirms that the original Belgian was 33 IBU but had fallen to 20 by 2014. I bet the original was 100% pilsner...

I'm almost certain that the hops should be Saaz.

If you're ever passing through Follifoot it's worth stopping off for a pint at the Harewood Arms.

If it's a CAMRA festival then you'll need to get there early if SH is on because my fellow members seem to treat it as a hallowed dark nectar and it never seems to last beyond the first day. Odd really because its reach has extended considerably since the 90s. It's a regular guest at a pub I...

I'm planning a porter for this weekend's brew and am working through the water treatment in Brunwater. I will be cold steeping the roasted grains for 24 hours like the guides on the internet tell you to do. I'm a little confused as to what water needs what treatment. I'm guessing that it's...

Thanks guys, I just received the supporters version and when I transposed the recipe across it was happy with the Crystal 240. (see attached). Crisp's crystal light, medium, dark are 150, 240 and 400 EBC.

When I add Crisp Medium Crystal (240 EBC) to a recipe in Bru'n Water it flags the line item as red if the Grain Type dropdown is "Crystal Malt". If I change it to "Roast Malt" then red goes away but the pH prediction drops significantly from 5.30 to 5.18. Am I supposed to ignore the red warning...

The pale beige layer is yeast. The dark layer is largely trub with some yeast mixed in. I've never really thought about it but I guess the flocculence of the yeast will determine if you get layers and which one is atop the other.

Fantastic looking beers and I echo your experience. This variable has no consequence. Grain, yeast however...

It hit the ceiling?? I take my hat off to your yeast!

I did a split-batch with WLP009 and WY1469 2.5 months ago. It was meant to be a straightforward English bitter; bittered with Northdown and flavoured with Northdown and EKG but attenuation beyond the claimed range meant that both fermentations delivered a 4.9% ESB strength ale. Both batches...

OK so you have some pretty bad examples of driving over there in the states but can you beat this? https://www.bbc.co.uk/news/av/uk-england-norfolk-45515656/van-launched-into-the-air-during-attleborough-crash The road leading up to a roundabout like this has "rumble strips" in the road to let...

See this article for Thornbridge (about half way down)

And I thought it was just me. I try to vac seal DME bags as fast as humanly possible and STILL end up in a sticky mess.

My fermenter is airtight so I never cold crash anything because cold side O2 exposure (due to suckback) is far more damaging than any benefit of cold crashing. I keg when fermentation is complete and chill the keg. A half pint of cloudy beer at the start of the keg doesn't bother me at all.