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I have one that looks an awful lot like your first link and two that look like this. I bought these cheap ones to verify that my board design worked before splashing out on a 'real', i.e. traceable source probe to use for real. No I don't have any of those. I'd expect the cost of getting an...

I like your malt bill now. That's more like it for an English Bitter; virtually all Maris Otter with a touch of crystal is all there is to it. Your hops are worryingly low though. Flicking through my copy of the Graham Wheeler book most of the clone bitter recipes are 20-ish grams at the start...

It isn't. Well, if it is then it's broken. The two wires coded the same color are connected together at the same end of the PT100 element and the unique colored wire is connected to the other end. The measuring device sends a small excitation current across the element and uses the voltage...

I would second this. Hardly any English brewer ever brews a pale ale this strong unless it's a seasonal 'winter warmer' or 'christmas special' because it just doesn't sell. Yes there are exceptions (Kelham Island Pale Rider springs to mind as do a few superb specials from Blue Monkey) but they...

Sarah Hughes Dark Ruby is uncommonly good and disappears fast at the regional beer festivals. Luckily I can still find it on draft occasionally up in Nottingham where it's brewed to a cask strength of 6.2%. I can't recommend it enough.

There's no need to layer the caramalts like that. I'm working my way through a simple bitter at the moment with just Maris Otter and 3% Crystal 240 EBC (about 90L) and it's caramel and toffee all the way. Our English crystal might be the reason, I haven't tried the American roasted malts. Yeast...

15% caramel malt is what's causing it. No question about that.

Well, one benefit of doing a starter not yet mentioned is that it gives you a cheap assessment of the health of your yeast. If it doesn't ferment or ferments into something unpleasant then you just saved your brewday.

I'm aiming for balance so I can taste both without one dominating the other. I just found this other thread where some folks were using 50/50 with good results so maybe my information about Citra being the dominant one was wrong.

I'm planning an APA using Citra and Mosaic with all hops added as late additions starting at 15 minutes. I read somewhere that Citra is the more dominant hop so I should use less of it in the boil so I've sketched up a recipe with 2:1 Mosaic:Citra at the following intervals: 15 mins: 1oz...

Yes. I have 42 bottles in there right now carbonating at 70F. In 2 weeks they'll come out on to a garage shelf for as many weeks of maturation as I can bear before starting to drink them. This will make way for the next brew to be put on.

It's in the third edition of CAMRA's Brew Your Own British Real Ale. A highly recommended book just for the recipes even though you do have to fill in some important blanks yourself such as the water profile and yeast strain. Cask OP has changed a bit over the years since the late 1980s when...

Our traditional bitters, strong or otherwise, are most commonly made with Challenger, EKG and Fuggles. Depending on the brewer you'll sometimes see others such as Target, Styrian Goldings, Bramling Cross, Whitbread Goldings, Northdown and even Cascade. My favourite strong bitter/old ale, the...

A high quality PT-100 RTD probe is a sound investment. I've had to bin a cheap ebay probe due to it being so far off I had no confidence in it even after calibration. A good quality RTD will be constructed from a material with excellent linearity and have low drift over the temperature range you...

That one of the best looking ales I've ever seen and from your write-up I think I might re-adapt your recipe slightly myself into an ESB later in the year.

Did you have any problems drilling large holes in the curved surface of the stainless steel? How did you do it?

Excellent, thanks. I'll get a brewday organized in a couple of weeks.

I'm in the rather fortunate position of having about 2oz/3oz of Centennial/Cascade available and I'm planning to add 4oz of Citra to that collection and I think I'll brew myself a sessionable American Pale to showcase those hops. Here's my tentative recipe for a 20 litre batch based on malts...

Looks great Ed and it's always a good sign when the sample tastes good because it only gets better over time. All my bottles are now gone, the last one being finished about two weeks ago. Towards the end the roasted notes all but faded away and one of my friends commented on a 'liquorice' flavor...

Just another quick update now the keg has gone and only the bottles remain. I don't know how it happens but I always get a more mellow taste in the keg and more bitterness from the bottles. It seems the hop oils survive for longer in bottles. Anyway, still loving it but next time I'm going to...