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I forgot to say I was also thinking of capping the mash. I would like to use a little invert as this is how milds have been made in the past. Lots of info here http://barclayperkins.blogspot.co.uk/ i was also thinking about taking the two runnings and blending them back together but...

great! just what i was after.

no one?

I want to try and squeeze as much beer out of my system as I can so i'm thinking of partigyling something. But i don't want a really big beer, i'm thinking of doing a pale ale around 1.050 and a mild with what ever is left. I want to make 6.5 gallons of PA and 4 gallons of mild. Anybody know how...

I think "probably will be drinkable after a long wait" is all you should be expecting. what yeast did you use?

i usually just use one hop for bittering like magnum or target. Then add whatever aroma and flavouring hops. the only time i don't do this is in a beer with little or no late hopping like a mild or hefe. in this case i use a larger amount of low alpha hops. a few classic combinations would be...

IPA is not from india. It was exported there, a long time ago.

be careful with the rosemary. I'd say a couple of grams at most. I've had a beer with too much rosemary and it was foul. Tasted like bitter gravy.

have you tasted it?

Its standard practice to raise temp a few degrees at the end of fermentation to keep yeast in suspension to finish the job.

In my experience is does. I could be wrong but I haven't had a 6 month old beer that hasn't kept a head.

It is served just about everywhere in the UK, where it is brewed on licence. It has a reputation as the drink of choice for people who want to get drunk and start fights. We call it "wife beater" :) Over here at least it is not a premium beer. Low IBU minimal malt flavour, our version of BMC...

A friend has asked me to make him a barrel of beer for a hog roast in the summer. He said he wants it to be medieval, at least in inspiration. It has to be a crowd pleaser so nothing too weird. I want to use hops as opposed to a gruit as i don't think a no hop beer would go down too well. I'm...

I can sympathize. I've done a load of brews now and a couple have been quite good and some just awful. I always get good feedback from friends but at the end of the day you want something you can drink 5 gallons of and not get too sick of. I'm sure it is just one of those things that take...

I have been advised to to oxygenate high OG beers 12 hours(or was it 24) after pitching. You can do this by shaking the carboy. Might want to give that a try.

I predict it will be tasty, but quite sweet. Watch out for hot alcohols from the stressed yeast. I expect you may want to pitch some US-05 to dry it out if you don't reach a reasonable FG. If it is unthinkably cloying you could boil up some high alpha hops in dme to add bitterness.

I think you are right. Historic British recipes seem to use quite a lot of noble hops. here is one http://barclayperkins.blogspot.co.uk/2011/11/lets-brew-wednesday-1885-ushers-ip.html many more on this site you might want to look at.

Maybe I could open it up and replace polystyrene with expanding foam.

Any Possible solutions?

I did a 1l starter with about 150ml of washed yeast slurry. Started at about 66f and got to about 71f on day 4. I assumed this yeast could handle that kind of temp, but I didn't really think about the effect of higher OG. I wonder if a combination of poor oxygenation and higher temps stressed...