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I've got 3 x 20L primaries with 8%+ heavy dark porters - I've been super lazy about bottling They look just fine, but I've not touched them yet Are they going to be okay to condition if I bottle them after so long? (I thought they'd only been there a few months, but after looking at my notes...

Started using my Thermapen to get chip fat at 170C, burn my fingers folding it up every time as it never usually gets nearly that hot

I use an electric boiler and I'm thinking of getting a hop filter to put the hops in to make it easier to clean https://www.kegkingdom.co.uk/collections/filters/products/hop-spider-35-x-15-cm Right now the hops move around a lot in the boil and I'm guessing they won't so much with a fine...

I've got 3 yeast cakes on the go - a light (US-05), a dark (1187 Ringwood) and an ale (S-04) The S-04 has given me a bit of trouble since the start so I might swap that out - the US-05 I'm thinking of swapping with Mangrove Jack's M44 next brew Anyway - here is the question - I've used all...

I've bottled two brews now using 250G Torrified in roughly 5KG of grain The heads have improved but the bubbles look larger and a little bit unnatural - what other (non sweet) ways are there to get some more head on the beer in bottles?

Most bought bottles I can get the labels off with the Brupak bottle cleaner - but a few don't come off - but they will peel off - however those ones often leave a sticky residue on the bottle I was talking to wife about it - she asked if I'd tried Brasso - obv. I hadn't - but she used to work...

I'm using some: Weyermann® Extra Pale Premium Pilsner Malt The ferment with US-05 and very small amount of torrified wheat is looking very dark - like a brown ale - I was expecting it to be much lighter - is that just because of the volume in the carboy and in a glass it will be lighter?

so I brewed these two a week apart 4500kg Maris Otter 500g Special I 500g Munich 50g Pilgrim at 60 50g Cascade at 10 50g Cascade at flame out Wyeast 1187 Ringwood yeast cake carbonated with 1tsp per bottle vs (a week later) 5kg Maris Otter (500g more) 500g Special I 500g...

come end of September I'll be doing beef/ale stew, pie etc. it occurred to me today now I'm brewing porters I could make something that maybe wouldn't drink well but could really up my stew game as I'm using a lot of ale and reducing it down maybe going much heavier on the grain bill, the...

I live smack in the middle of Maris Otter country - so it's my base and I'm not going to change that I think I've got my darks sorted now - using some Carafa III or Choc etc. those are coming out just fine but I need a bit of help going the other way - I'm finding MO overpowering in...

in 2001'ish I used to drink at Market Tavern in Altrincham they would always have one or two 'golden' ales on the board - usually in the 3.7-4.5 band clear, light, some bitterness, above average hoppyness, medium carbonation it was a bit of a style at the time - but I've not found...

I'm a little new to all this I've kept half a dozen Adnams polypins in boxes and cleaned one up first brew I did I half bottled and put half in the polypin (20L with 100g sugar) the bottles didn't really carbonate - but the polypin, even though it didn't compress much as only half full...

I'm loving brewing my own stuff - but not big on all the maths involved (I do maths all day at work so it's good to guess a bit at home) the aroma side looks like a simple 30G to 400G scale spread across 10mins/dry hop - but I'm less sure about the bitter side if I'm brewing 23L/5gal type...

I've used 04, 05 and Ringwood so far - normally brew IPAish own recipes with Maris Otter and some dark grains with heavyish hops I'm looking for something that hits this criteria: - ferments okay/slow at 15-17C ambient temp for a week - able to go up to 21/22C for week 2 and 3 - not...